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Keep a batch of this fresh-tasting fruit salsa on hand for between-meal snacking. To cut down on fat and calories, serve it with celery sticks, bell pepper strips, or baked tortilla chips.

Pineapple-Jalapeno Salsa

2 cups diced fresh or canned pineapple, drained
1/2 cup shrimp sauce
1/4 cup red bell pepper, diced
3 tablespoons fresh cilantro, finely chopped
2 tablespoons diced jalapenos
1 teaspoon fresh lime juice
1/4 teaspoon salt

1. Combine pineapple, shrimp sauce, bell pepper, cilantro, jalapeños, lime juice, and salt in medium bowl. Cover; refrigerate for 1 hour.

Makes 2 cups.