Recipe Details
Ingredients
-
3slicesfresh pineapple
-
1red bell pepper
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1jalapeño pepper
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2largemangos – peeled, seeded, and diced
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1smallred onion, diced
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¼cupchopped cilantro
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1lime, juiced
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½teaspoonlime zest
Cooking Directions
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Preheat an outdoor grill for medium-high heat; lightly oil the grate.
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Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
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After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
Tips
I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with lime or lemon. Have fun with it!
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories48 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 2mg |
0% |
| Total Carbohydrate 12g |
5% |
| Dietary Fiber 2g |
6% |
| Total Sugars 10g |
|
| Protein 1g |
1% |
| Vitamin C 37mg |
41% |
| Calcium 12mg |
1% |
| Iron 0mg |
1% |
| Potassium 138mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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