Pickled Pineapple Salsa
Serves 2 1/4 cups
2 cups fresh, finely chopped pineapple or 1can (20 ounce) crushed pineapple, drained
3 tablespoons seeded, minced pickled jalapeno peppers
1 tablespoon grated lime peel
1 tablespoon olive oil
1/4 teaspoon salt
In medium-sized bowl, stir together all ingredients until well mixed.
Serving suggestion: Serve with chicken. Serve with fish fillets and garnish with pickled jalapeno peppers.