Orange and Pineapple Salsa 

<i>This is nice with fish or chicken.</i>

  2   large navel orange
  1   (8 ounce) can crushed pineapple in juice, drained
   1/4   cup minced red onions
  1   jalapeno pepper, seeded and finely minced
  1   tablespoon lime juice
    salt

Peel the oranges and remove all the white pith. Separate the orange sections from the membranes and cut each section into 1/4-inch pieces. In a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon. Refrigerate or serve at room temperature.