Stephanie from Pacific Yurts gave me this recipe. I really like it. Goes great with pecan crusted fish.
2 cans (8 oz) pineapple tidbits
2 large mango, peeled and diced (mango should be green and hard when bought)
1/2 medium red bell pepper, diced
2 green onions, chopped
1 T red wine vinegar
2 T chopped fresh cilantro (didn't add)
1/4 tsp salt (didn't add)
Combine and refrigerate.
