Pineapple-Mango Salsa!

It may not quite feel like spring here, but it is barbecue season anyway!  If you ask my husband, the bonus is less dishes to wash!  This salsa is a versatile recipe that can be used in so many ways.  It goes well with barbecued chicken, whitefish and pork chops.  It can also go in leftover chicken salad or fish tacos the next day.  It could even be vegetarian if served with cream cheese or dairy-free cream cheese in a pita or on gluten-free bread.  This salsa is my mother's recipe that she got from the cookbook "Great Food Fast: Dietitians of Canada".  She serves this salsa with the gluten-free ham for Easter every year.  She has many variations of this recipe, so I will add them at the bottom.

1 cup diced fresh mango
1 cup diced fresh pineapple
1/2 cup diced red onion
1/4 cup chopped cilantro
2 tablespoons lime juice

Mix all ingredients in a bowl.  Chill until ready to serve.

Variations:

• add 1/2 cup peeled and chopped english cucumber (great in sandwiches).  You may need to add some more lemon or lime juice as well.
• add 1/4 cup diced red pepper (works well on omelettes).