Pineapple Salsa

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1/2 medium pineapple, peeled, cored, cut into

1/2 inch dice, juices reserved

1 small red bell pepper, cut into 1/2 inch dice

3 medium green onions diced

1 serrano chili seeded and minced

1 1/2 inch piece fresh ginger peeled and minced

1 tablespoon fresh lime juice

1/8 teaspoon salt

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Mix all ingredients including reserved pineapple juices in medium bowl. Cover and

let stand at least 1 hour at room temperature. Serve with chicken,

pork or fish.

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Can be prepared 1 day ahead and refrigerated. Bring salsa

to room temperature before serving.

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