Pineapple Mango Salsa

Yield: 4 cups

11⁄2 pineapples, peeled, cored, diced
6 mangos, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 jalapeños
2 Tbsps. honey
one handful of cilantro
Salt and pepper to taste

  1. Combine all ingredients in large bowl and mix well. Cover and refrigerate for 2 hours to allow flavors to blend. Serve with fish, poultry or meat.

Recipe from Chef/Manager Patrick LaFore, Ocean Spray, Lakeville, MA (Unidine)

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