Julee Rosso, Sheila Lukins

Pineapple Salsa

Preparation info

  • 1½ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Don’t just serve this fruity salsa with codfish cakes. It makes a great topping for simply prepared fish and grilled poultry, and is just the right flavor for roasted duck too!

Ingredients

  • 1½ cups chopped fresh pineapple
  • 1 tablespoon chopped cilantro (fresh coriander)
  • 1

Method

Stir all the ingredients together, cover, and chill until ready to serve. This will keep in the refrigerator for up to 2 days.