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Pineapple Salsa -- e

Source of Recipe

Quick Cooking Magazine
Pineapple Salsa
Plan ahead…needs to chill for about 2 hours
Yield: 2-1/2 cups

1 small red bell pepper, finely chopped (1/2 c.)
1 small red onion, finely chopped
1 small red chili, seeded and finely chopped
2 c. 1/2-in. pieces pineapple (1/2 medium)
2 T. chopped fresh cilantro
2 T. lime juice

Cook bell pepper, onion and chili in nonstick skillet over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until chilled. Goes great with grilled chicken.

One 2 T. serving equals: 10 calories…0 fat…0 cholesterol…0 sodium…3 gm carbohydrate ++++ Exchanges: Free Food