Pineapple Salsa

1 (20-ounce ) can pineapple chunks, with juice
1 to 2 teaspoons corn oil
1 tablespoon cilantro
Juice of ½ lime
¼ jalapeño, or to taste
Salt to taste
Sugar or Splenda (optional)

Combine all the ingredients, except salt and sweetener, in a blender or
food processor. Pulse twice or until the salsa is chunky. Season to
taste with salt and sweetener, if the pineapple needs additional sweetness.

Can be served with tortilla chips. Great on cooked chicken, pork or fish.

From the Cafe Red Onion.