Pineapple-Habanero Salsa from Diane Morgan - Cooking by the Book

Ingredients

• 1 pineapple, peeled, quartered lengthwise, cored, and cut into ¼-inch dice
• 1 red bell pepper, seeded, deribbed, and cut into ¼-inch dice
• 4 green onions, including green tops, cut into ¼-inch dice
• 1 habanero chile, seeds and ribs removed, finely minced
• ¼ cup fresh lime juice
• 2 tablespoons packed light brown sugar
• 1 teaspoon chopped fresh thyme
• A teaspoon kosher salt