Pineapple Salsa

This week is leftover week in our house. We are going on a trip this week, so we have to eat everything that could go bad while we are gone! We had some jerk pork leftovers from Classic Jamaican Jerk Stop in Stuart and we had another pineapple from the garden that was ripe and ready to eat! So, I decided to make jerk pork tacos topped with this pineapple salsa. This salsa is sweet and spicy with tons of flavor (of course, you can make it less spicy to fit your taste) and would go great on chicken, fish,pork, or even just eaten with tortilla chips. It's also one of those things that the longer it sits in the fridge, the better it gets. One of my favorite ways to eat it is with grilled chicken, black beans and rice. If you're a sucker for sweet and spicy, this is for you! Remember to tag me if you make any of these recipes! Instagram- @lifewithsarahdavis Facebook- @SarahElizabeth

Author: Sarah Davis

Prep Time: 10-15 minutes

Chill Time: 30 Minutes

Servings: 4

Keywords:Pineapple Salsa, Salsa, Sweet and Spicy, Spicy, Easy, Healthy, Vegetarian Friendly, Vegan Friendly, Vegetarian, Vegan

Ingredients:

• 1 small pineapple or around 1/2 a can of pineapple (tidbits or crushed)
• 1/4-1/2 red onion, diced
• 1/2 jalapeno, seeds removed (leave the seeds in if you like spicy)
• Juice of half a lime
• Handful fresh chopped cilantro
• Dash of garlic powder (optional)
• Salt and pepper to taste

Instructions:

1. Cut your pineapple (if using fresh) into small, bite sized pieces, or drain canned pineapple. Place in to a bowl.

2. Cut and add red onion, jalapeno, cilantro, and lime juice. Stir well to make sure everything is evenly distributed.

3. Taste. Add garlic powder (optional), salt, and pepper to your liking. Stir again. Cover and place in the fridge for 30 minutes.

4. After 30 minutes, dig in!

Here are my jerk pork (from Classic Jamaican Jerk Stop) tacos
 with the pineapple salsa

Notes:

1. If you don't want to use Jalapeno, 1/4 of a bell pepper (any color) would work just fine! 

2. Of course this is delicious to eat right after making, but the longer it sits, the better it gets.