Zingy Pineapple Salsa

• 3 cups Pineapple
• 1 Jalapeno pepper
• 1 Mini cucumber
• 1 cup Grape tomatoes
• 1/2 Medium onion
• 1/4 cup Cilantro
• 1 Lime (lime juice)
• Salt and pepper to taste

1. Finely chop the pineapple, onion, tomatoes, cucumber, jalapeño (optional), and cilantro using a sharp knife or vegetable chopper.
   Spice tip: For mild salsa, skip the jalapeño or use half without seeds and ribs. For extra heat, use two jalapeños with seeds and ribs.
2. Add all chopped ingredients to a mixing bowl.
3. Stir well to combine.
4. Refrigerate for at least 30 minutes (or a few hours) to let the flavors blend.

Enjoy!

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