Pineapple-Mint Salsa


Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 2 cups 1/4-in.-diced pineapple (from 1 small pineapple)
  • 1/4 small red onion, minced (about 1/4 cup)
  • 1 small jalapeño, seeded and minced (about 1 Tbsp.)
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice Salt


Combine pineapple, onion, jalapeño, mint, and lime juice in a nonreactive bowl. Season lightly with salt and stir well. Cover and refrigerate for at least 30 minutes or up to several hours to allow flavors to develop.

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  • Yield: About 2 1/2 cups

This Recipe Is

Beth Lipton