This salsa adds an elegant touch and fresh flavor to a chicken or fish dish, but only takes minutes to prepare.
We like to pair ours especially with basic grilled chicken and pan seared sea scallops.
2 cups diced fresh pineapple
2 cups diced mango
1/2 cup diced cucumber
6 tablespoons minced red onion
6 teaspoons chopped cilantro
8 tablespoons minced sweet red bell pepper
4 tablespoons lime juice
Salt to taste (2 dashes)
Combine all ingredients. Cover and refrigerate until serving time.
Serve on top of warm scallops and garnish the plate with some fresh spinach leaves.