Illinois Harvest of the Month

Pineapple Jicama Salsa

A sweet and spicy combination of flavors; the perfect accent for tacos, burritos, and more!
This is a school food service recipe for hot peppers and fresh herbs.
Cooking and prep level: Basic.
Adapted from Dole Foodservice Recipes
  • Prep Time45 min
  • Total Time45 min
  • Yield50
  • Serving Size3/4 cup
  • Energy112 cal
  • HAACP Process1
  • USDA Meal Components
    • 1/2 cup fruit
    • 1/4 c red veg
    • 1/4 c other veg

Ingredients

  • 1 1/2 #10 cans USDA Pineapple Tidbits, drained and liquid reserved
  • 4 1/4 lbs Jicama, fresh peeled and diced
  • 5 1/4 lbs red and orange Bell peppers, diced
  • 1 lb jalapeno pepper, seeded, membrane scraped off and minced
  • 2 1/2 lbs red onion, fresh, diced

For the dressing

  • 2/3 cup lime juice
  • 1 1/3 cup reserved pineapple juice
  • 3/4 cup brown sugar
  • 1/2 cup Cilantro fresh, chopped
  • 1 Tbsp Salt

Method

1

Toss to combine the drained pineapple and veggies in a large bowl or tote.

2

In a separate deep bowl, whisk together pineapple juice and lime juice with brown sugar being sure to completely dissolve the sugar.

3

Add the salt and whisk until dissolved.

4

Add cilantro and mix. Pour dressing over pineapple mixture. Toss to coat all of the mixture. Let sit to marinate for 1 hour. Serve cool as a side for tacos, burritos, taco salad or any chicken or pork dish.

  • Nutrition Facts

  • 50 servings per container
  • Serving Size3/4 cup
  • Amount per serving
  • Calories112
  • % Daily Value*
  • Total Fat0.03 g0.04%
  • Sodium147 mg6.39%
  • Total Carbohydrate27 g9.82%
  • Dietary Fiber4.7 g16.79%
  • Total Sugars20.6 g
  • Protein1.7 g3.4%
  • Calcium33 mg2.54%
  • Iron0.9 mg5%
  • Vitamin C (Ascorbic Acid)101 mg112.22%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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