Pineapple Salsa

Lisa Stueber

2 cups chopped fresh pineapple
4 tablespoons finely chopped purple onion
4 tablespoons finely chopped green onion
2 tablespoons finely chopped red bell pepper
3 tablespoons finely chopped fresh cilantro
2 tablespoons honey
dash chipotle
2 teaspoons finely minced jalapeno pepper
4 tablespoons fresh lime juice
1/2 teaspoon black pepper

Combine all ingredients; cover and refrigerate for an hour or more to blend flavors.  Serve with grilled or broiled fish, chicken, pork, or chips.  Makes about 2 1/2 cups.