Gingered Pineapple Salsa With Toasted Coconut

A culmination of tropically scented flavors and juicy, lush textures with just the right amount of sting.

1 can (20 ounces) pineapple chunks in natural juice
1 can (20 ounces) crushed pineapple in natural juice
1 cup toasted coconut
1 cup thinly sliced scallions (green part only)
1/4 cup seeded and chopped fresh jalapenos (optional)
1 1/2 teaspoons minced fresh gingerroot
1/2 cup water
1/2 cup sugar
1 tablespoon salt
zest and juice of 2 lemons
1/2 cup fresh cilantro

Combine ingredients in a large serving bowl. Mix well and refrigerate until ready to serve with tortilla chips.

Recipe Summary:
Yield: 2 quarts
Rating: 5 of 5 stars

Other recipes by White Rose Inns:
Fruit Stuffed Brie Wheel
Vegan Tofu Scramble
Shrimp Egg Foo Yum
Mediterranean Omelet
Tazmanian Toffee Crunch (Chocolate Almond Brittle)
Mocha Pecan Pie
Fruit Vinaigrette
Thai Peanut Sauce
Mint Couscous
Chickpea Stew With Spinach And Tomatoes
Eggs Monterey
Easy Hollandaise Sauce
Apricot-ginger Sauce
Wisconsin Beer Cheese Soup
Caribbean Chocolate Bananas

Recipe Provided By:
White Rose Inns
Wisconsin Dells, WI

Wisconsin Dells Bed and Breakfast Inns