3 cups fresh DOLE® Tropical Gold® Pineapple, cut into chunks (750 mL)
½ cup chopped red bell pepper (75 g)
3 tablespoons chopped red onion (45 mL)
3 tablespoons chopped fresh basil (45 mL)
1 tablespoon balsamic vinegar (15 mL)
4 teaspoons white wine vinegar (20 mL)
¼ teaspoon red pepper flakes (1 mL)
1/8 teaspoon salt (0.5 mL)

Combine pineapple, bell pepper, onion, basil, vinegars, red pepper flakes and salt in medium serving bowl. Cover; chill at least 1 hour to blend flavours.

Serve over grilled turkey or hamburgers, with chips. Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.