Mango-Pineapple Salsa

This is one of my favorite salsas so I made it for Mother's Day.  I served it on top of grilled shrimp & veggie kabobs along with some tilapia.on a bed of brown rice.  The salsa also tastes great with black beans or chicken.

Mango Pineapple Salsa

1/2 pineapple, cut into small pieces

1 mango, cut into similar-sized pieces*

1 jalapeno, seeded and minced

Handful of cilantro, finely chopped.

1/4 large red onion, finely chopped

1 tbl seasoned rice vinegar (or use white vinegar with a little sugar added to taste)

1/2 lime, juiced.

Mix all ingredients and enjoy!

*  Here's an easy way to cut up a mango.  First make sure it's ripe or it won't taste like much.  Hold the mango upright on a cutting board.  With a large knife, slice the mango as close to the pit as possible.  Repeat on the other side.  Take one of the halves and using a smaller knife, cut a criss-cross pattern into the mango flesh being careful not to cut all the way through to the skin.  Turn the skin inside out so that now the mango half looks kinda like a porcupine.  Slice the mango squares away from the skin and there you have it - nice square pieces of mango.  Repeat with the other half.  For the mango remaining around the pit, slice the skin away and cut the rest of the mango away from the pit.