Ingredients
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1 (20 ounce) can pineapple chunks in juice
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1 teaspoon vegetable oil, for greasing pan
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1/2 yellow onion, roughly chopped
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6 unpeeled garlic cloves
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1/4 cup chile garlic sauce (such as Sriracha®)
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3 tablespoons fresh mint leaves
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1/4 teaspoon salt, or to taste
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1/4 cup seasoned rice vinegar
Directions
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Place a strainer over a bowl, and transfer in pineapple chunks. Let drain well, and reserve juice.
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Preheat the oven’s broiler to High and set a rack 8 inches from the heat source. Line a rimmed baking sheet with foil, and lightly oil the foil.
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Spread pineapple chunks onto the prepared pan. Add onion and garlic and spread out evenly.
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Broil pineapple until tops of pineapple chunks and onions are charred, about 5 minutes. Let cool to room temperature, about 15 minutes.
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Remove garlic cloves and set aside. Transfer pineapple and onions into a blender. Peel garlic cloves; add to the blender; add in reserved pineapple juice, Sriracha, mint leaves, salt, and vinegar. Blend until the mixture is as smooth or chunky as you like. Taste for seasoning.
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Cover and refrigerate for at least 1 hour before serving. Salsa can be made up to 3 days ahead.
![green ceramic bowl with pineapple sriracha salsa topped with chopped red and green onion]()
John Mitzewich
Nutrition Facts (per serving)
| 21 | Calories |
| 0g | Fat |
| 5g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 21 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 0g | 1% |
| Total Sugars 4g | |
| Protein 0g | 0% |
| Vitamin C 4mg | 4% |
| Calcium 7mg | 1% |
| Iron 0mg | 1% |
| Potassium 47mg | 1% |
* 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.
