Todd’s Pineapple Salsa

I was inspired by a recent vacation to try to come up with a “Tropical Salsa”. We have had some great weather for the past couple of days, so Lisa and I decided to invite over some test subjects, fire up the barbecue, buy some Ono fillets and a pineapple and see what came out.

1/2 large pineapple, peeled, and cut into 1/2-cubes
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded jalapeño pepper
2 tablespoons of olive oil
2 tablespoons of lime juice

Place all of the ingredients in a glass bowl.
Season the salsa with salt and pepper.
Toss well to combine.
Cover and refrigerate for two to four hours.
Set the covered bowl on the counter 30 minutes prior to serving (keep it covered until serving).