Try this Roasted Pineapple Carrot Salsa recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. Remove core from quarters; discard core. Reserve 2 quarters for another use. Combine sesame oil and ground red pepper, and brush over 2 pineapple quarters, onion slice, and sliced jalapeno pepper. Place pineapple on a baking sheet, and bake at 450 degrees for 15 minutes. Add onion, and bake an additional 10 minutes. Add sliced jalapeno pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeno are lightly browned. Remove from oven, and cool. Dice pineapple, onion, and jalapeno, and combine with diced bell pepper in a medium bowl. Cook carrot in boiling water 4 minutes or until crisp-tender. Combine carrot, lime juice, and remaining ingredients. Add to pineapple mixture; stir well. Yield: 2-1/2 cups (serving size: 1/4 cup).
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 10 servings | ||
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Calories: 10 | ||
Calories from Fat: 4 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 8.7mg | 0 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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