50g brown sugar
3 tbsp white rum
2 tbsp lime juice
1 tsp Scotch bonnet chilli, very finely chopped
900g pineapple chunks
200g mango, diced
Method:
Whisk together the sugar, rum and lime juice in a bowl. Combine all the remaining ingredients in another bowl and pour the rum mixture over the top. Toss to combine then chill in the refrigerator for at least two hours to chill before serving. Once cold, toss the mixture again to combine well then serve.
Subject: Trinidadian Tropical Salsa 
