Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
1 (1 1/2 pound) peeled fresh pineapple, with core removed and cut into 1/2-inch
1 mango, peeled, pitted and cut into 1/2-inch dice
1 red bell pepper, seeds and membranes removed, cut into 1/3-inch dice
1 green bell pepper, seeds and membranes removed, cut into 1/4-inch dice
1 jalapeņo pepper, seeds removed, finely chopped
1 bunch scallions, white part and
2 inches of green tops, finely chopped
3 medium garlic cloves, finely chopped
1/4 cup chopped cilantro
1/2 cup fresh lime juice
1/4 cup honey
Combine the pineapple, mango, peppers, scallions, garlic and cilantro in a
medium nonreactive mixing bowl. Stir to combine. Add lime juice and honey and
mix well to combine.
This may be prepared 1 day ahead, covered and refrigerated.
To serve, bring to room temperature 30 minutes before serving on grilled chicken
Makes 1 1/2 to 2 cups.