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Nutrition Facts
Serving Size 84 g
(Approx. 12 Servings)
Amount Per Serving
Calories 110 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 45 mg 2%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 2 g
Vitamin A 2% Iron 2%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Pineapple Feta Relish
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1/2 pineapple, cut into planks (about 8 oz.)
1 ear of corn
1 medium red onion, cut into planks
4 Tbsp olive oil, divided use
1 avocado, diced
2 Oz feta cheese, crumbled
2 Tbsp lime juice
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Instructions

1
Preheat grill to medium-high heat.
2
Lightly brush pineapple planks, ear of corn, and sliced onion with 2 tablespoons of olive oil. Season with salt and pepper.
3
Grill pineapple, corn and onion for 2 to 3 minutes per side or until nicely charred. Remove from grill and set aside.
4
Meanwhile, dice the avocado and combine feta cheese in a small bowl with remaining olive oil and lime juice.
5
Once corn, pineapple and onion are cool enough to handle, carefully remove corn from the cob and roughly chop the onion and pineapple. Add to the bowl and mix to combine.
6
Serve room temp or cold with chips or as a topping for tacos.

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