Spicy Pineapple-and-Mint Salsa

Serve with grilled pork or fish, such as red snapper or striped bass.

Per serving: 176 calories, 3 g fat, 0 mg cholesterol, 42 g carbs, 5 mg sodium, 2 g protein, 4 g fiber
Martha Stewart Living, June 2003
  • Yield Makes about 3 cups
    Serves 6
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  • 1/2 red onion, thinly sliced
  • 1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced
  • 1 small garlic clove, minced
  • 1/2 cup freshly squeezed orange juice (about 2 oranges)
  • 1 tablespoon freshly squeezed lime juice (about 1 lime)
  • 1 pineapple, peeled and chopped into 1/2-inch pieces
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 cup loosely packed fresh mint leaves


  1. In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.

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