by Liz Revilla
Vertex Education Ambassador, Nutrition
Prepared by Rima Manomaitis
INGREDIENTS
- 1 medium pineapple, diced (about 3 cups)
- 1 red bell pepper, diced
- ½ medium onion, diced
- 1 medium jalapeno pepper, seeded and diced (optional)
- ¼ cup fresh cilantro, chopped
- 3 Tbsp fresh lime juice
- ¼ tsp sea salt
DIRECTIONS
- In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
- Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn’t taste amazing just yet.
- For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It’s best served fresh but keeps well, chilled, for up to 4 days.
NUTRITIONAL FACTS
Servings: 7 servings (1/2 cup)
Calories: 50
Protein: 1 gram
Carbohydrates: 11 grams
Fat: 1 gram
CALORIE CONSIDERATIONS
Since this is a side dish, I’m not including calorie considerations. But this is delicious on top of any type of grilled poultry or fish!
TO MAKE THIS GLUTEN FREE:
This recipe is already gluten-free.
STEP BY STEP…
Did you know….
Pineapples contain an enzyme, called bromelain, that can be used as a meat tenderizer?
A pineapple plant will produce only one pineapple each growing season?
The name pineapple in English came from “pina” in Spanish because it looks similar to a pinecone?
Pineapples are a good source of vitamin C, potassium and fiber?
Special Thanks to our Education Ambassador Sponsor:
