Bringing the Aloha Back to SoCal

One of the things that I was looking forward to about our trip to Kauai was being able to cook with island fresh ingredients. That is what made renting a house, rather than staying at a resort, so appealing. A real kitchen! Heaven.

I made a big batch of this pineapple salsa shortly after we arrived. Guys, the pineapples in Hawaii are so big, so fresh, so sweet and so juicy. But you already knew that.

This recipe was a hit with the hubs so I made some more. Then I made more and more! Everyone loved it.

Use it on freshly grilled fish, fish tacos, in salads, or for a fresh new take on chips and salsa. Or, if you are like me, eat it straight from the bowl.


Yield: 3 1/2 cups

Serving size: 1/4 cup


2 cups diced fresh pineapple (you could probably use canned if fresh is not available, I would just make sure you drain most of the liquid off)

2 medium tomatoes, seeded and chopped

1/4-1/2 cup minced fresh cilantro (or leave this out if you are one of those people who when they eat cilantro it tastes like soap, This is a REAL thing!)

1/2 jalapeno pepper, seeded and chopped (more or less to taste)

1 tablespoon olive oil

1/2-3/4 teaspoon ground cumin, to taste

1/2 teaspoon salt

1/2 teaspoon minced garlic


Combine all ingredients in a large bowl. Serve immediately or cover and refrigerate until served.

Calories per serving: 23

Weight Watcher’s Plus Points: 1

Recipe adapted from: Taste of Home

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