1 large fresh DOLE® Tropical Gold® Pineapple
1-1/2 cups chopped fresh tomato (225 g)
3 tablespoons chopped red onion (45 mL)
3 tablespoons chopped fresh cilantro or parsley (45 mL)
1 tablespoons balsamic vinegar (15 mL)
1 clove garlic, minced
1 fresh or canned jalapeno, seeded and finely chopped
¼ teaspoon salt (1 mL)

Twist crown from pineapple. Cut pineapple lengthwise in quarters. Cut fruit from shells with knife, trim off core. Cut fruit into chunks. Measure 3 cups (720 mL) for recipe; refrigerate remaining for another use, such as salad.

Combine pineapple with remaining ingredients. Cover; refrigerate at least one hour, to blend flavours.

Serve with tortilla chips or grilled chicken or fish.