Cut the pineapple in half and remove the rind and core. Dice the pineapple into small pieces. You will need approximately ½ of a large pineapple for 2.5 cups.
Dice the red onion and bell pepper, and roughly chop the cilantro. Add to a bowl along with the pineapple
Carefully remove the stem and seeds from the habanero peppers and dice them very small. Add to the bowl with the other ingredients.
Add 1-2 tablespoons of lime juice to the bowl and stir to combine the ingredients. Add salt to taste, if desired.
- Take time selecting fresh, ripe produce.
- Handle habaneros with gloves and cut them last so the heat doesn't transfer to other ingredients on the cutting board.
- You can adjust the flavors to your liking by using less or more of the peppers, lime juice, and salt.
- Store in an airtight container in the fridge for up to 5 days.
Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 163mg | Fiber: 2g | Sugar: 8g | Vitamin A: 956IU | Vitamin C: 73mg | Calcium: 14mg | Iron: 0.4mg