Looking for a fun snack to bring to a Labor Day party? Here is a unique twist on salsa using pineapple! It is also great on top of fish or as a garnish!
Pineapple Chipotle Salsa
2 teaspoons coconut oil
3 cups pineapple, diced
1½ cups onion, chopped
1 cup seeded tomato, diced
2 cloves garlic, minced
½ cup pineapple juice
2 tablespoons Sucanat (whole cane sugar)
2 tablespoons apple cider vinegar
1 chipotle chile in adobo sauce, drained and minced
1 tablespoon adobo sauce (from drained chiles)
½ cup parsley, finely chopped
2 tablespoons fresh lime juice
½ teaspoon sea salt
Servings: 8 Prep: 10-15 minutes Cook: 10 minutes
Heat the coconut oil in a large skillet over medium-high heat. Add pineapple and onion, sauté 1 minute or until lightly browned. Add tomato and garlic, sauté 1 minute. Stir in pineapple juice, Sucanat, vinegar, chiles, and adobo sauce. Cook 6 minutes stirring occasionally. Remove from heat and stir in parsley, lime juice, and salt.
Serving Suggestions: Serve warm over wild fish or refrigerate and serve cool as a salsa dip.
Recipe excerpted from "The Guide to Healthy Eating"