PINEAPPLE AND RED BELL PEPPER SALSA
1 tablespoon butter (or oil)
1, 20-ounce can pineapple junks
1 jalapeño, chopped fine
1 small onion, chopped fine
1 small red bell pepper, chopped fine
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
2 teaspoons brown sugar, packed
2 tablespoons olive oil
¼ cup fresh cilantro, chopped
The juice from one lime
Melt the butter in a large skillet over medium high heat. When pan is very hot, drain the pineapple chunks (reserve juice) and place in the hot skillet. Cook for 3 minutes, stirring occasionally until the pineapple is lightly browned and caramelized. Add the jalapeño and cook for another minute until it is softened and fragrant. Transfer to a large bowl.
Add ¼ cup of the reserved pineapple juice, the onions, red bell pepper, salt, black pepper, cumin, garlic powder, brown sugar, and olive oil to the bowl and mix well. Toss in the cilantro and lime juice.
Serve with chips or over fish or chicken or in tacos! Sweet, spicy, and oh so nicey!