1 Tbsp. H-E-B All Natural Extra Virgin Olive Oil
1 lb. tilapia fillets sliced in 4 oz. portions
1/2 c. canned pineapple tidbits, drained
1 can (15 oz.) H-E-B Sweet Corn, reduced sodium and drained
3/4 c. red onion, diced
1 fresh jalapeno, minced
Preheat grill to Medium-High heat. Drizzle oil over tilapia, season with salt and pepper.
Place on grill, cover, and cook 10 minutes, flipping halfway through.
Meanwhile, combine pineapple, corn, red onion, and jalapeño. Season with salt to taste.
Divide pineapple corn salsa evenly over tilapia pieces.
Calories: 270, Total Fat: 8g, Saturated Fat: 0.5g, Sodium: 220mg, Carbohydrates: 21g, Dietary Fiber: 2g, Protein: 31g