Pineapple-Jicama Salsa

Serving Size: 4
Total Time:


  • 2 Tbsp finely chopped red onion
  • 1 Tbsp freshly squeezed lime juice
  • 1.25 Pound peeled pineapple, cut into 1/2 inch dice 3 cup
  • 2 Tbsp fresh pineapple juice, squeezed from the rind
  • 5 Ounce jicama, peeled and cut into 1/4-inch dice 1 cup
  • 3 Tbsp finely chopped cilantro
  • 1 Tbsp light brown sugar
  • 1 jalapeño, stemmed, seeded and finely chopped
  • 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.