Ingredients
- 1½ cups fresh pineapple, diced
- 1 cup Roma tomatoes, diced
- ¼ cup green bell pepper, diced
- ¼ cup yellow bell pepper, diced
- ¼ cup orange bell pepper, diced
- ¼ cup red onion, diced
- ⅓ cup cilantro, finely chopped
- 4 tablespoons fresh lime juice (about 2 limes)
- ¼ teaspoon black pepper
- ⅛ teaspoon salt, or to taste
- 1 tablespoon jalapeño, diced
Instructions
- Dice all fruits and vegetables into small, even pieces.
- Optional: Cut pineapple in half lengthwise and scoop out fruit to use the shell as a serving bowl.
- Discard pineapple core and place diced pineapple in a mixing bowl.
- Add tomatoes, bell peppers, red onion, jalapeño, cilantro, lime juice, salt, and pepper to the bowl.
- Stir everything together until well combined.
- Transfer to the pineapple halves or serving bowl and serve immediately with chips or as a topping.
Notes
- Use mango instead of or along with pineapple for a tropical variation.
- Grill pineapple for a smoky flavor twist.
- Add black beans or chickpeas to make it heartier.
- Use serrano peppers for extra heat or skip peppers for a milder version.
- Omit cilantro if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 35
- Sugar: 5g
- Sodium: 55mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
