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Tropical Salsa

Yield 3 cups
Serve this salsa with tortilla chips, grilled shrimp, or black beans and rice.


  • 1 (20-ounce) can pineapple tidbits
  • 1 cup chopped mango
  • 1/4 cup honey-roasted peanuts, chopped
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup light coconut milk
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper

How to Make It

  1. Drain pineapple, reserving juice.

  2. Stir together pineapple, mango, peanuts, and coconut.

  3. Stir together reserved pineapple juice, coconut milk, and next 6 ingredients; add to pineapple mixture, tossing to coat. Chill 30 minutes.

  4. Note: For testing purposes only, we used drained mango slices in a jar, found in the produce section of supermarkets.