Trim the top and bottom from the pineapple half. Split in half lengthwise and remove the tough center core. Slice off the skin and remove the eyes. Cut the pineapple into 1/2-nch dice and place in a medium bowl. (There will be about 2 1/2 cups.)
Add the bell pepper, cilantro, scallions, lime juice, jalapeno, and salt to the pineapple. Toss gently to mix.
Transfer to a small bowl and serve at once, or cover with plastic wrap and refrigerate for up to 4 hours.
Makes about 3 cups; serves 10 to 12
Reprinted with permission from ©King Hill Productions, Great Party Dips by Peggy Fallon, published by John Wiley & Sons
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