Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© Kana Okada

How to Make It

Step

In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin.

Make Ahead

The pineapple-jicama salsa can be refrigerated overnight. Bring to room temperature before serving.

Notes

One Serving 92 cal, 0 gm fat, 0 gm sat fat, 24 gm carb, 4 gm fiber.

Serve With

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