Calibrate Recipe

SWEET-AND-SPICY PINEAPPLE SALSA

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 15 minutes
Total: 15 minutes
Serves 4 (about ¾ cup per person)
Green

Hit the produce aisle and get chopping for a colorful, versatile fruit salsa that’s delicious both as a satisfying, fiber-rich snack, or paired with any number of savory foods to make a meal. There’s really no end to the list—we especially love it on tacos or grain bowls, or atop grilled or roasted proteins like chicken or fish—and since it lasts up to 3 days in the refrigerator, you can find your own favorite way to eat it.

Ingredients:

  • 1 cup diced fresh pineapple (about ¼ pineapple)
  • ½ cup diced fresh mango (about ⅓ mango)
  • ½ cup canned black beans, rinsed
  • ½ jalapeño, seeded and finely diced (1 tablespoon) 
  • ¼ medium red onion, finely diced (½ cup)
  • Juice of ½ large lime (about 2 tablespoons)
  • ¼ cup fresh cilantro leaves, roughly chopped, plus more for serving
  • Fine sea salt
  • ¼ teaspoon cayenne powder

Directions:

  1. Combine the pineapple, mango, beans, jalapeños, and onions in a medium bowl. Add the lime juice, cilantro, ½ teaspoon salt, and cayenne and gently toss to combine.
  2. Chill or serve immediately, topped with extra cilantro leaves if desired. 


Test Kitchen Tips: 
Choose a ripe mango and pineapple, or allow them to ripen on the counter for a couple of days to ensure the salsa is not too tart.

Scoop up this salsa with either whole-grain crackers (such as Mary’s Gone Crackers) or grain-free crackers (such as Hu). Serving this with whole-grain crackers make this a Yellow recipe and Red during your Metabolic Jumpstart.