I had fresh pineapple salsa on my mind when I entered the market. It was going to top off some perfectly grilled fish. It was barely noon, and I was drooling over what was going to be on my plate for dinner. But, as it turned out, the butcher didn’t have what I wanted (I was thinking swordfish or mahi mahi), so I could either give up my salsa idea or settle on chicken. Since I couldn’t quite get the pineapple salsa off my mind, and those ingredients were already in my cart, I opted for the chicken. Pineapple Salsa Chicken turned out to be a great substitution.

·         1 cup fresh diced pineapple
·         ½ red onion (finely chopped)
·         ¼ cup chopped cilantro
·         1 TBSP apple cider vinegar
·         ½ tsp salt
·         ¼ tsp cayenne pepper **add more/less to taste

1.   Peel, core, and chop fresh pineapple.
2.   Peel and finely chop ½ of a medium red onion.
3.   Rough chop ¼ cup fresh cilantro.
4.   Mix together above ingredients. Add 1 TBSP apple cider vinegar, ½ tsp salt, and ¼ tsp cayenne pepper.
5.   Mix together and refrigerate for at least one hour.
6.   Serve on top of your favorite grilled meat.

Recipe from www. joyineveryseason. com

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