Pineapple Salsa

Dole

1 can (20 oz.) pineapple tidbits

½ cup finely chopped red bell pepper

¼ cup finely chopped green bell pepper

1 tablespoon chopped green onion

2 teaspoons chopped fresh cilantro or parsley

2 teaspoons chopped jalapeno chilies

1 teaspoon grated lime peel

We haven't chopped chilies together in a while. Pop Quiz: What do we do immediately after chopping chilies?

Drain pineapple; reserve ¼ cup juice.

Combine pineapple, reserved juice, bell peppers, onion, cilantro, chilies and lime peel in small bowl. Serve salsa at room temperature or slightly chilled. 

Gotta get that juice.

Serve salsa over grilled chicken breasts or fish fillets.

Tip: Pineapple salsa can also be served as a dip with tortilla chips, spoon over quesadillas or tacos. 

I served mine with tortilla chips to my students, who seemed happy to nibble on it!

My Rating: 4/5 "It's a really pleasant sweet/hot combination that has something to offer even people who aren't into 'spicy food.' Although it was really tasty with chips, I'm sure it would also be wonderful over meat as the recipe suggests."