from thekitchn.com, serves 6
2 cups fresh pineapple chunks
1 medium red bell pepper
4 green onions, green part only
1 cup fresh cilantro
2 cloves garlic
1/4 teaspoon chile powder
1/2 teaspoon cumin, or more to taste
1/4 teaspoon salt, or more to taste
1. Finely chop the pineapple chunks into tiny cubes. Shred the bell pepper, green onions, cilantro, and garlic with the spices in a food processor, or slice them into tiny cubes like the pineapple.
2. Combine all the ingredients in a bowl and toss gently. Garnish with more cilantro and serve. Salsa will keep refrigerated for 1 week.