Yield: 4 cups 11⁄2 pineapples, peeled, cored, diced 6 mangos, diced 1 red bell pepper, diced 1 green bell pepper, diced 3 jalapeños 2 Tbsps. honey one handful of cilantro Salt and pepper to taste Combine all ingredients in large bowl and mix well. Cover and refrigerate for 2 hours to allow flavors to blend. Serve with fish, poultry or meat. Recipe from Chef/Manager Patrick LaFore, Ocean Spray, Lakeville, MA (Unidine)
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