|@skyblue:**Recipe Name** |Pineapple Salsa|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |http://southernfood.about.com/od/pineapplerecipes/r/bl50924a.htm|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Appetizer|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 1 Cup(s) finely chopped, fresh pineapple
  * 2 Tablespoon(s) finely chopped red onion
  * 2 Tablespoon(s) finely chopped green onion
  * 1 Tablespoon(s) finley chopped red bell pepper
  * 1 Tablespoon(s) finely chopped, fresh cilantro
  * 1 Tablespoon(s) honey
  * 1 Dash(s) ground red or cayenne pepper
  * 1 juice of one lime
  * 1/4 Teaspoon(s) ground black pepper
  * 2 Teaspoon(s) finely chopped jalapeno pepper (Optional)
  * 
**Directions:** \\ Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.

Steve's notes: also goes VERY well "traditionally" with tortilla or plantain chips. 

**Nutritional Info:** \\ Unknown.