Serve this salsa with tortilla chips, grilled shrimp, or black beans and rice.
Southern Living MARCH 2001
Drain pineapple, reserving juice.
Stir together pineapple, mango, peanuts, and coconut.
Stir together reserved pineapple juice, coconut milk, and next 6 ingredients; add to pineapple mixture, tossing to coat. Chill 30 minutes.
Note: For testing purposes only, we used drained mango slices in a jar, found in the produce section of supermarkets.
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