Mango-Pineapple Salsa

Thanks, Elly, you did it again. You mentioned a product so delicious that I just couldn’t get it out of my mind. When something like that happens, the only way to cure the induced craving is to give in to it. And I’m so glad I did. My “Soy Vay” marinated teriyaki chicken was just as satisfying as I hoped it would be. I served it with brown rice and this delicious and fresh salsa on the side. It really lightened up the whole meal and gave a great, bright contrast to the chicken.
Mango-Pineapple Salsa
from the Williams-Sonoma website

Ingredients:
1 large mango, peeled and cut into 1/2-inch dice
1 1/2 c. peeled, cored and diced fresh pineapple (1/2-inch dice)
1 TBSP diced red onion
Juice of 1/2 lime
1 tsp. minced fresh mint
1 tsp. chopped fresh cilantro
1/2 to 1 jalapeño, seeded and minced (I used a whole pepper)

Directions:
1. Mix all ingredients in a glass bowl. Allow to sit in refrigerator for at least two hours before serving.