Pineapple Salsa

Fresh pineapple...yum. It's the time of year to enjoy this delicious treat. I've had such a sweet-tooth lately that I'm starting to o.d. on cookies and candy. Thankfully the sweet, juicy pineapple I bought this week helped satisfy my cravings for the moment.

The kids were so excited to see what was inside the big bumpy pineapple that they tried a bite without even hesitating. Mason is my fruit and veggie lover so he already likes pineapple but Miss Picky Emily surprised herself by liking it too.

Pineapple is a great deal right now too. I found mine for $2.99 and it was enough to have a couple of snacks and to use for this delish pineapple salsa recipe. I made chicken and bean tacos and even my picky husband liked them (we know where Emily gets it from).

Pineapple Salsa

2 cups chopped fresh pineapple
3 tbs. chopped cilantro
1/2 c. diced red onion
1 jalapeno pepper, diced (optional)
1 tbs. lemon juice
1 tbs. chili powder
dash salt & pepper

Combine all ingredients and serve on tacos or with chips. For kids or others who can't eat spicy food, the jalapeno can be left out and you will still have a tasty salsa.


Chicken and Bean Tacos


2 large boneless chicken breasts
1/2 yellow onion sliced
1 tbs. chili powder
dash salt & pepper
6 flour tortillas
1 cup monterey jack cheese, shredded
1 cup pinto beans
1 cup pineapple salsa (see recipe above)

Saute chicken breasts and onion until golden brown. Add a few tablespoons of water to the pan and cover to allow chicken to steam and fully cook. Turn heat to low and continue cooking for approximately 6 - 7 minutes. Then chop or shred chicken to be used in tacos. Place a tortilla in a warm skillet. Add a handful of cheese, then top with pinto beans. Layer with chicken and more cheese. Allow cheese to melt and beans to warm up. Add a spoonful of pineapple salsa before serving.

This post is participating in Pennywise Platter from the Nourishing Gourmet and Friday Follow.