Hawaiian Tacos

Hawaiian Tacos

Hawaiian pineapple salsa:

3 Roma tomatoes, seeded and chopped
1 cup cucumber, seeded and chopped
1 (8-ounce) can pineapple tidbits, drained
1/3 cup chopped onion
1 or 2 fresh jalapeño peppers, seeded and chopped
2 tablespoons fresh snipped cilantro
1 tablespoon packed brown sugar

Taco filling:

1 pound bulk hot Italian sausage
1/2 cup chopped onion
2 cloves garlic, minced
Dash of hot pepper sauce

12 taco shells, warmed
1 cup shredded cheddar cheese, for topping

Combine all salsa ingredients in a bowl. Cover and refrigerate while making filling. If salsa sits more than 30 minutes, serve with a slotted spoon. In a large skillet, cook sausage, onion and garlic until sausage is browned and onion is tender, stirring to break up sausage. Drain fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with salsa and sprinkle with cheese.

Source: Paula Wellnitz and Better Homes and Gardens magazine