GINGER PINEAPPLE SALSA for chicken, pork or fish
1/2 medium Pineapple (or 1 large can pineapple chunks packed in juice)
1cm/ 1/2 inch dice, juices reserved
1 Small Red Capsicum (Sweet Bell Pepper), deseeded and diced
6 Spring Onions, roughly chopped
1 Green Chili, deseeded and finely chopped (jalapeno)
1 tbsp Lime Juice
Peel and core the pineapple and cut into 1cm/ 1/2 inch cubes, reserving the juice.
In a bowl, mix together all ingredients including the reserved pineapple juice. Cover and allow to stand for at least 1 hour at room temperature before serving to allow the flavours to develop.
Alternatively, refrigerate until ready to use and bring the salsa to room temperature before serving. Serve with fish, chicken or pork.