Pineapple-Chipotle Salsa

Ingredients:

2 tsp. vegetable oil
3 cups diced fresh or canned pineapple tidbits
1-1/2 cups diced onion
1 cup diced seeded tomato
2 garlic cloves, minced
1/2 cup pineapple juice
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
2 drained canned chipotle chiles in adobo sauce, minced (to used dried chiles, rehydrate in hot water first)
1 Tbsp. adobo sauce (from drained chipotle chiles)
1/2 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
1/2 tsp. sea salt

Instructions:

Heat the oil in a large skillet over medium-high heat. Add the pineapple and onion and saute for 10 minutes or until the onion is lightly browned. Add the tomato and garlic. Saute for 1 minute and stir in the pineapple juice, brown sugar, vinegar, chiles and adobo sauce. Cook for 6 minutes, stirring occasionally. Stir in the chopped cilantro, fresh lime juice and sea salt. Allow the salsa to cool.

Yields 2-1/2 cups (serving size: 1/4 cup).

Recipe from the May 1999 issue of Cooking Light magazine.