Ingredients
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3 slices fresh pineapple
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1 red bell pepper
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1 jalapeño pepper
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2 large mangos - peeled, seeded, and diced
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1 small red onion, diced
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¼ cup chopped cilantro
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1 lime, juiced
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½ teaspoon lime zest
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 (per serving)
| 48 | Calories |
| 0g | Fat |
| 12g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 48 | |
| % 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.
