1
1 red bell pepper
398-mL can pineapple chunks, well drained, or 2 cups diced fresh pineapple
2 tbsp freshly squeezed lime juice, about 1 large lime
3 tbsp finely chopped fresh mint
1/4 to 1/2 tsp salt
Core and seed pepper, then dice. Place in a medium-size bowl along with pineapple, lime juice, mint and 1/4 teaspoon (1 mL) salt. Taste and add remaining salt, if you like. Stir to combine. Serve right away with Caribbean chicken. Salsa can be left at room temperature for up to half a day or cover and refrigerate overnight. Mint will darken as it stands, so if making ahead, add mint just before serving. Also delicious as a topping for burgers, roast chicken and pork.
Calories 54, Protein 0.6g, Carbohydrates 14.2g, Fat 0.2g, Fibre 1.6g, Sodium 146mg.
Serve this with our Caribbean chicken or any grilled chicken or fish.
If not serving salsa with our spicy Caribbean chicken, try adding 1/4 teaspoon (1 mL) red hot chili flakes or half a seeded and finely chopped jalapeño pepper.