Pineapple and parsley salsa

Ingredients (serves 4):
4 rings of canned pineapple
2 shallots
1 clove garlic
Half red capsicum
8-10 olives
Half a bunch parsley, chopped
2-3 tbsp juice from can of pineapples
Salt and pepper to taste

Method:
1. Chop pineapple, shallots, garlic, capsicum and olives into small cubes.
2. Place all together in a serving bowl. Mix half of the parsley leaves with these, leaving the other half for garnishing.
3. Add the pineapple juice and toss to blend.
4. Chill in the refrigerator and serve it as a side with roast pork, chicken or grilled fish.

Tips:
You can add 1 tsp cumin powder for extra flavour or a chopped chilli padi for added kick.

Recipe source: Simply Her magazine (Mar 2007)