1 20-ounce can pineapple tidbits, drained
2 medium diced cucumbers, peeled and seeded
2 tablespoons fresh mint
1/2 seeded jalapeño pepper, finely chopped
1 tablespoon brown sugar
1 tablespoon ginger root, grated
1 tablespoon fresh lime juice
Servings: 4
In large bowl, mix together drained pineapple tidbits, cucumbers, fresh mint, jalapeño pepper (use rubber gloves when handling pepper), brown sugar, grated ginger root and fresh lime juice. Cover and refrigerate 4-24 hours.
Yield: 3 cups
Preparation Time: 10 minutes
Serving Ideas: Tropical Island Chops with Pineapple-Cucumber Salsa
2 medium diced cucumbers, peeled and seeded
2 tablespoons fresh mint
1/2 seeded jalapeño pepper, finely chopped
1 tablespoon brown sugar
1 tablespoon ginger root, grated
1 tablespoon fresh lime juice
Servings: 4
In large bowl, mix together drained pineapple tidbits, cucumbers, fresh mint, jalapeño pepper (use rubber gloves when handling pepper), brown sugar, grated ginger root and fresh lime juice. Cover and refrigerate 4-24 hours.
Yield: 3 cups
Preparation Time: 10 minutes
Serving Ideas: Tropical Island Chops with Pineapple-Cucumber Salsa
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