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Appetizer, Vegetarian, Summer |30 calories per serving|25 minute recipe

Pineapple Pico de Gallo

This content was last updated on December 19, 2019

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.

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Ingredients

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  • 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
Makes 6 servings (1.5 cups). Per serving: 30 calories, 1 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 5 g carbohydrates, 1 g protein, 1 g dietary fiber, 0 mg sodium, 3 g sugar, 0 g added sugar.

Directions

  1. In a medium bowl, gently combine chopped ingredients, olive oil and vinegar. Chill one to two hours to let flavors mingle.
  2. Toss lightly before serving. Serve with fish, chicken, pork or baked whole-grain tortilla chips. Store covered in refrigerator up to 3 days.

Notes

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:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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