Pineapple Salsa
Author: Nicole
Ingredients
  • 1 medium to large pineapple (3-4 cups or 24 ounces), diced
  • ½ red pepper, diced
  • ½ orange pepper, diced
  • 2 cloves garlic, minced
  • juice and zest of 1 lime
  • 3 tablespoons chopped cilantro
  • 1 jalapeño, seeded and finely chopped
  • 1 avocado, diced
  • Serve with cinnamon pita chips and/or multigrain tortilla chips
Instructions
  1. Mix all ingredients except for the avocado in a bowl.
  2. Place in refrigerator overnight or for a few hours for flavors to develop.
  3. Bring to room temperature and add avocado just before serving.
  4. Serve with cinnamon pita chips and/or traditional tortilla chips
Notes
* If you don't want to tackle cutting up a whole pineapple you can use fresh pre-cute pineapple. I do not recommend using canned pineapple.
* I like Stacy's Cinnamon Sugar Pita Chips and Late July's Sea Salt Sea Shore Multigrain Tortilla Chips.
Recipe by Riegl Palate at https://www.rieglpalate.com/pineapple-salsa/