Yields 3 cups

alohasalsa2

For the dressing:

2 tablespoons freshly squeezed lime juice

1 teaspoon honey

Salt and freshly ground pepper, to taste

 

For the salsa:

1 (12-ounce) bottle Aloha Traveler Pineapple Shandy

2 cups fresh pineapple, cut into bite-sized pieces

1/2 cup red bell pepper, diced

1/4 cup red onion, diced

1/2 cup cilantro

 

Directions:

  1. Stir the lime juice and honey together. Season with salt and pepper. Set aside.
  1. Pour the Aloha Traveler Pineapple Shandy into a large skillet or other shallow pan. Bring to a boil, reduce heat to a simmer, and cook about 12 minutes, or until it is reduced to about 3 tablespoons. Toss in the pineapple and cook until just beginning to take on some color.
  1. Mix the pineapple, bell pepper, onion and cilantro in a bowl. Whisk the dressing and pour over the salsa. Serve immediately, or refrigerate and serve slightly chilled, with chips or as a condiment to Aloha Teriyaki Pork, or grilled fish or chicken.