Pineapple Salsa

1 (1 1/2 pound) peeled fresh pineapple, with
    core removed and cut into 1/2-inch dice
1 mango, peeled, pitted and cut into 1/2-inch dice
1 red bell pepper, seeds and membranes
    removed, cut into 1/3-inch dice
1 green bell pepper, seeds and membranes
    removed, cut into 1/4-inch dice
1 jalapeno pepper, seeds removed,
    finely chopped
1 bunch scallions, white part and
    2 inches of green tops, finely chopped
3 medium garlic cloves, finely chopped
1/4 cup chopped cilantro
1/2 cup fresh lime juice
1/4 cup honey

Combine the pineapple, mango, peppers, scallions, garlic and cilantro in a medium nonreactive mixing bowl. Stir to combine. Add lime juice and honey and mix well to combine.

This may be prepared 1 day ahead, covered and refrigerated.

To serve, bring to room temperature 30 minutes before serving on grilled chicken or fish.

Makes 1 1/2 to 2 cups.