3 Cups 1/4-inch cubes peeled cored pineapple (about half of 1 large pineapple)
1 Cup chopped yellow bell pepper
1/2 Cup chopped green onions
1/3 Cup finely chopped red onion
1/4 Cup chopped fresh cilantro
2 Tbsp fresh red jalapeño chiles, carefully chopped and seeded
1 tsp Aji Amarillo Powder
Combine all ingredients in medium bowl. Season with salt and pepper (try some Peruvian Chile-Citrus Sea Salt, and some White Pepper – it’s outstanding). Let salsa stand 2 hours, tossing occasionally.