17 Jun 2010 Ingredients 1/2 small red onion finely chopped juice of 1 lime 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups) fresh pineapple juice, squeezed from the rind 1 cup jicama, peeled and cut into 1/4-inch dice 3 tablespoons finely chopped cilantro 1 jalapeño or serrano —stemmed, seeded and finely chopped 2 scallions, thinly sliced Directions In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin. {More...}