Ingredients:
-2 cups diced pineapples (1 small pineapple - I estimated when dicing because I added it last, but didn't use whole pineapple)
-2 cups diced Roma tomatoes (I saw this as 2 tomatoes, but in recipe, it calls for 5 Romas)
-1 cup diced orange bell pepper (1 medium pepper)
-1/2 cup finely diced red onion (1/2 small red onion)
-1/2 cup finely diced jalapeno pepper (I used just 1 jalapeno with seeds and all)
-1/2 cup chopped cilantro
-1 large lime, zest and juice
-salt to taste
Directions:
1. Mix together
Notes:
I served with Jamaican jerk chicken, jasmine rice, and broccoli. I used the jerk seasoning from the front aisle at HEB. Probably got too much (2 spoonfuls). Eric said it would be good as a bowl. Next time, cube the chicken, and cook in pan with jerk seasoning (marinating before, of course).
Don't need broccoli either - just serve with chicken and rice and salsa (maybe use 4 tomatoes instead of 2).
*Other
*Pineapple
*Mexican (at least the salsa part)
