Pineapple Salsa

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Credit: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation
Chef & Child Ingredient of the Month, March 2014


½ yellow onion, diced
2 tomatoes, seeded and diced
1½ cup pineapple, diced
¼ cup fresh parsley, chopped
1 jalapeno, minced
1 garlic clove, minced
Juice of 1 lime
¼ teaspoon salt
Pinch of black pepper


Combine all ingredients in a bowl. Mix well and refrigerate for 20 to 30 minutes before serving.


Appetizer, Chef & Child, Side, Vegetarian

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Association of Nutrition & Foodservice Professionals