1-1/2 cups fresh DOLE® Tropical Gold® Pineapple, cut into chunks (375 mL)
1 ripe mango, peeled and chopped
½ cup chopped red cabbage (75 g)
1/3 cup finely chopped red onion (50 g)
¼ cup chopped fresh cilantro (40 g)
2 tablespoons lime juice (30 mL)
1 to 2 serrano or jalapeno chilies, seeded and minced

Stir together pineapple chunks, mango, cabbage, red onion, cilantro, lime juice and chilies in medium bowl. Cover and chill for at least 30 minutes to blend flavours. Serve salsa over grilled chicken with grilled vegetables. Garnish with lime wedges, if desired.

Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.