Large slices make this a salad, or dice it up for a refreshing summer salsa.
1 pineapple cored and cubed, saving 1/4 cup juice squeezed from squeezing the skin
2 cucumbers; peeled, cubed and seeds removed
1/2 jalapeno pepper, minced
4 scallions
1 teaspoon chili powder
Juice of 1 lime
1/4 cup extra virgin olive oil
1/4 cup packed cilantro, chopped
salt and pepper to taste
Combine pineapple and cucumber cubes in a bowl. Add jalepeno peppers, chopped scallions including the green stems and all other ingredients. Cover and set in the refrigerator for at least one hour to soak up all the juices.
