Pineapple Tomatillo Salsa

3 Cans Crushed Pineapple (or 1 fresh pineapple)
2 Small or 1 Large Sweet Onion, chopped into large pieces
3-4 Cups Tomatillos
2 Jalapenos
1/2 Cup Cilantro
3 t Minced Garlic
Juice of 1 Large Lime
Salt to Taste

Blend all ingredients together in a blender. Serve with fresh tortilla chips (use gluten-free tortilla chips for a gluten-free snack).

Makes approximately two blenders full. 

Pineapple Cucumber Salsa

I've tried this and its very good. I got it from a test kitchen website listed below. It's good with chips or as a condiment with fish or chicken.



Pineapple and Cucumber Salsa with Mint
Makes about 3 cups

½ large pineapple, peeled, cored, and cut into 1/4-inch dice (about 2 cups)
½ medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 small shallot, minced (about 2 tablespoons)
1 Serrano chili, medium, seeds and ribs removed, then minced (about 2 tablespoons)
2 tablespoons chopped fresh mint leaves
½ teaspoon grated fresh ginger
1 to 2 tablespoons lime juice (from 1 lime)
Table salt
Sugar to taste (Leave out sugar for a Whole 30 variety.)

In medium bowl, toss together pineapple, cucumber, shallot, chili, mint, ginger, 1 tablespoon lime juice, and 1/2 teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar as needed if pineapple is tart; serve.



http://www.americastestkitchen.com/