In my office, they order dinner for everyone who is working late, which I think is really great. My Mediterranean salad from last night had some yummy pineapple chunks mixed in with grilled chicken, dried cherries, sesame seeds, chopped lettuce and a yummy honey-lime dressing. This got me thinking about how I never posted pictures up from Easter when my parents purchased a pineapple core-er.

Here you can see my little brother, coring completed, pouring the extra juice out of the pineapple:

And here’s my handsomeĀ (now) fiance proudly showing off his nice towering ringlets of pineapple:

So, in honor of Pineapple Wednesday, here’s an easy recipe for a great summer Pineapple Salsa from

Pineapple Salsa

1 can pineapple chunks
1 onion (diced)
1 Red bell pepper (diced)
1 Green bell pepper (diced)
1 teaspoon cayenne pepper
2 tablespoons coriander leaves (chopped)
1 tablespoon lemon juice
1 jalapeno pepper (optional)
salt (to taste)

Cooking Instructions:
Pineapple SalsaPineapple Salsa

Photos source.

Step 1: Combine pineapple, red bell pepper, onion, and green bell pepper in a bowl and mix.
Step 2: Add in cayenne pepper, coriander leaves, and lemon juice. Mix well. Let refrigerate until ready to serve.

Enjoy your pineapple today!


Jenna Kate


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