Pineapple & Mango Salsa

• 1 whole Mango
• 1 whole Cucumber
• 1 whole Tomato
• 3 Tablespoons Green Onions, Sliced
• 1/2 whole Red Bell Pepper
• 2 Tablespoons Cilantro
• 1 whole Jalapeno
• 1/2 cups Canned Pineapple With Juices
• 1/2 teaspoons Salt

1. Remove skin and core from the mango and slice into 1/2 chunks.
2. Peel and cut the cucumber into 1/2 chunks, and cut the tomato into 1/2 chunks.
3. Next remove the roots from the green onions and cut into 1/4 pieces.
4. Remove the seeds and core from the red bell pepper and chop into 1/2 pieces.
5. Then remove the stems from the cilantro and cut into 1/4-1/2 pieces.
6. Finally, remove the seeds and core from the jalapeno pepper and cut into 1/4 pieces.
7. Combine all ingredients with juice from the pineapples into a serving dish and mix well.
8. Season with salt.
9. Refrigerate for at least 4 hours.
10. Serve with fish, chips or Mexican Roll-ups.

mango, cucumber, tomato, green onions, red bell pepper, cilantro, jalapeno, pineapple, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pineapple-mango-salsa-2/ (may not work)