Roasted Pineapple Mint Salsa

pineapple dish.jpg

In the springtime, fresh pineapples appear in the marketplace from Hawaii in their prime. Roast them to enhance their sweetness.  Serve this quick and easy salsa as an accompaniment or sauce with a variety of dishes. Natural companions include roast ham, pan-fried pork chops, or sautéed shrimp.

pineapple ingred.jpg

4 servings

INGREDIENTS:

2 cups pineapple, topped, peeled, cored

1 tablespoon extra-virgin olive oil

¼ cup fresh mint leaves

1 jalapeño pepper, seeded, minced

1 tablespoons red onion, peeled, minced

1 tablespoons fresh lime juice

Pink salt

Swerve brown sweetener or brown sugar (optional)

DIRECTIONS:

  1. Preheat oven to 375°F. Line a sheet pan with a Silpat mat or parchment paper. Chop the pineapple into one-fourth-inch pieces. Place on the prepared sheet pan and toss with the olive oil.  Roast until cooked through and slightly browned, about twenty minutes. Cool on a rack.

  2. Blanch the mint for thirty seconds in boiling water. Drain and rinse with cold water until cool. Squeeze dry. Chop the mint finely.

  3. Combine the cooled pineapple, mint, pepper, onion, and lime juice. Taste, Think, Transform with pink salt and optional sweetener.

Roasted Pineapple Mint Salsa

Roasted Pineapple Mint Salsa
Yield: 4 servings
Author:
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
In the springtime, fresh pineapples appear in the marketplace from Hawaii in their prime. Roast them to enhance their sweetness. Serve this quick and easy salsa as an accompaniment or sauce with a variety of dishes. Natural companions include roast ham, pan-fried pork chops, or sautéed shrimp.

Ingredients

  • 2 cups pineapple, topped, peeled, cored
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup fresh mint leaves
  • 1 jalapeño pepper, seeded, minced
  • 1 tablespoon red onion, peeled, minced
  • 1 tablespoon fresh lime juice
  • Pink salt
  • Swerve brown sweetener or brown sugar (optional)

Instructions

  1. Preheat oven to 375°F. Line a sheet pan with a Silpat mat or parchment paper. Chop the pineapple into one-fourth-inch pieces. Place on the prepared sheet pan and toss with the olive oil. Roast until cooked through and slightly browned, about twenty minutes. Cool on a rack.
  2. Blanch the mint for thirty seconds in boiling water. Drain and rinse with cold water until cool. Squeeze dry. Chop the mint finely.
  3. Combine the cooled pineapple, mint, pepper, onion, and lime juice. Taste, Think, Transform with pink salt and optional sweetener.

Calories

78.15

Fat (grams)

3.51

Sat. Fat (grams)

0.48

Carbs (grams)

12.60

Fiber (grams)

1.42

Net carbs

11.18

Sugar (grams)

9.23

Protein (grams)

0.59

Sodium (milligrams)

147.19

Cholesterol (grams)

0.00

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pineapple, salsa
salsa
American
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Linda HierholzerSIDESComment