Yields: 2 Servings Prep: 10 Mins Cook: 70 Mins
Spicy salsa for fish and tortilla chips. Easy and tasty.

Pineapple-Jalapeno Salsa


  • 2 cups diced fresh or canned pineapple, drained
  • 1/4 cup diced red bell pepper
  • 3 tbls. finely chopped fresh cilantro
  • 2 tbls. diced jalapenos
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt


COMBINE pineapple, shrimp sauce, bell pepper, cilantro, jalapenos, lime juice and salt in medium bowl. Cover; refrigerate for 1 hour. Serve over grilled fish or with tortilla chips.
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