1 C (8 oz) of crushed pineapple (retain some of the juice whether using canned or crushing fresh)
1/3 C chopped red (or orange) bell pepper
1/2 C cubed mango (you can also use peaches, apricots, papaya, kiwi, or whatever fruit you want - just think "tropical")
1/4 C chopped fresh cilantro*
Combine all the ingredients, pour off unwanted juices (although you don't want it dry), and serve.
- We had this on top of a deliciously grilled chicken breast over a bed of rice. It was seriously so beautiful and so good and really healthy! The whole meal came together in 30 minutes.
- Phil said, "this would be great with chips too!"
- I think it would be good along with any kind of Mexican dish like tacos or especially on top of a taco salad.
*Cilantro is hard to deal with. I usually use scissors to cut it into little pieces but it all sticks to the scissors and to me. I've actually begun just using it whole-leaf and that works for me because I really like it. Still, it sticks to my fingers as I pluck it from the stem. Any great suggestions about how to prepare cilantro? Don't be scared off though because it has such a unique, fresh, wonderful taste, it is so worth the little bit of annoyance it gives me.