- 3 cups 1/4-inch cubes peeled cored pineapple (about half of 1 large)
- 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 tablespoons chopped seeded red jalapeño chiles
- 4 teaspoons hot pepper Aji Amarillo paste (from 7.5-ounce jar)
- Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. (Can be made 1 day ahead. Cover and refrigerate.)
- Available at Latin American markets.