Sweet, succulent pineapples are perfect for making this refreshing Mexican side dish. Similar to a salsa, pico de gallo pairs great with grilled fish, chicken, lean steaks, vegetables and whole-grain corn chips. Pineapples are high in vitamin C and bromelain, a compound that some studies have found may protect against inflammation and colorectal cancer.
- 2/3 cup diced Roma tomato, seeded
- 1/2 cup diced fresh pineapple
- 1/4 cup diced red onion
- 4 medium scallions, finely chopped, including some green stem (about 1/4 cup)
- 1 medium jalapeño, finely chopped
- Juice of 1 fresh medium lime (about 2-3 Tbsp.)
- 1/2 cup finely chopped fresh cilantro
- 1 tsp. extra virgin olive oil
- 1 tsp. apple cider vinegar
- Salt to taste
- In a medium bowl, gently combine chopped ingredients, olive oil and vinegar. Chill one to two hours to let flavors mingle.
- Toss lightly before serving. Serve with fish, chicken, pork or baked whole-grain tortilla chips. Store covered in refrigerator up to 3 days.
Canned pineapple in natural juice may be used if fresh pineapple is not available. Reserve juice for another use.
This recipe contains cancer fighting foods:
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