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Pineapple-Jicama Salsa
© Kana Okada

Pineapple-Jicama Salsa

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The Good News This sweet-and-tart salsa, which is nicely cooling with the fiery pork, is rich in immune-boosting vitamin C and the essential mineral manganese. The crunchy jicama delivers lots of fiber but not many calories.

  1. 2 tablespoons finely chopped red onion
  2. 1 tablespoon freshly squeezed lime juice
  3. 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
  4. 2 tablespoons fresh pineapple juice, squeezed from the rind
  5. 5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
  6. 3 tablespoons finely chopped cilantro
  7. 1 tablespoon light brown sugar
  8. 1 jalapeño—stemmed, seeded and finely chopped
  9. 1 scallion, thinly sliced
  1. 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 Jerk Pork Tenderloin.