I have finally given up on scrounging through the cabinets looking for something to scoop up my pineapple salsa.  Let’s face it, I’m really just looking for an excuse to eat it.  I finally found the perfect dipper.  A BIG SPOON!  Now I shamelessly sit down with the whole bowl and the spoon and eat it like cereal.  I can’t get enough of the sweet-salty freshness.  Oh yeah…. it’s a great accompaniment to pork, chicken and salads.  I like that you can get these fresh ingredients year-round. Here’s the stupid-easy recipe.  TIP: To peel a pineapple, cut off the top and bottom first and then sit it on a cutting board on its flat bottom.  With a sharp knife, peel the outside skin from top to bottom, following the curve of the pineapple. Be sure to cut just behind the dark “eyes” of the pineapple.  You don’t want that in your salsa.   Slice into quarters and remove the tough core pieces before dicing into bite-size pieces.