Gingered Pineapple Salsa With Toasted Coconut

Really nice served along side chicken, fish or pork. Also can be used as a dip for crackers. You can also use fresh pineapple for this. The jalepeno's are optional but if you like sweet and hot like I do add them you won't be sorry., This makes 2 quarts of salsa.

• Ready In: 10 mins
• Yields: 2 quarts

Ingredients

• 1 (20 ounce) can pineapple chunks in juice
• 1 (20 ounce) can  crushed pineapple in juice (natural juice)
• 1  cup  toasted  shredded coconut
• 1  cup  thinly sliced scallion (green part only)
• 1⁄4 cup  fresh jalapeno (seeded and chopped optional)
• 1 1⁄2 teaspoons  fresh gingerroot (minced )
• 1⁄2 cup water
• 1⁄2 cup sugar
• 1  tablespoon salt
• 2  lemons, juice and zest of
• 1⁄2 cup fresh cilantro

Directions

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