1 pineapple, peeled, quartered lengthwise, cored, and diced
1 red bell pepper, seeded, and diced
4 green onions, including green tops, diced
1 habanero chile, seeds removed, finely minced
1/4 cup fresh limejuice
2 tablespoons packed light brown sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon kosher salt

In a large bowl, combine the pineapple, bell pepper, green onions, habanero, limejuice, sugar, thyme, and salt. Stir gently to combine. Transfer to a serving bowl, cover, and set aside for 1 hour before serving to allow the flavors to blend.



Serve with tortilla chips



Can do ahead - This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Remove from the refrigerator 45 minutes before serving.