Grill pineapple and peppers 7 to 8 min. or until pineapple is lightly browned and peppers are charred on all sides, turning occasionally.
Place peppers in bowl; cover with plastic wrap. Let stand 20 min.
Remove and discard charred skins from peppers. Cut peppers in half; remove and discard seeds. Cut peels and cores from pineapple slices; discard. Finely chop peppers and pineapple; place in medium bowl.
Add dressing and cilantro to pepper mixture; mix well.
Substitute 1 drained 20-oz. can pineapple rings for the fresh pineapple slices.
This sweet-and-spicy salsa is a nutrition winner. It's low in fat, calories and sodium, and the peppers provide a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.