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. More Salsa Recipes

Nick Fauchald
June 2010

Gallery

© Kana Okada

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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