Ingredients
12
12 servings
- •3 slices fresh pineapple
- •1 red bell pepper
- •1 jalapeno pepper
- •2 large mangos - peeled, seeded, and diced
- •1 small red onion, diced
- •0.25 cup chopped cilantro
- •1 lime, juiced
- •0.5 teaspoon lime zest
Instructions
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
- After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
Nutritional Facts
Per 12 servings
- Calories: 48
- Carbohydrate: 12g
- Fat: 0g
- Fiber: 2g
- Protein: 1g
- Sugar: 10g
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