| 3 lg Salmon Steaks | 1 small Onion, diced |
| 1 14oz Can Pineapple Tidbits, drained | 2 Jalapeno Peppers, diced |
| 1/2 Cup Green Bell Pepper, diced | 1/4 Cup Orange Juice |
| 1/2 Cup Red Bell Pepper, diced | 1/4 Cup Cilantro |
| 1 (14oz) Can Corn, drained | 1/2 tsp Cumin |
| 1 (14oz) Can Black Beans, drained | 1/2 tsp Kosher salt |
| Tortillas |
Heat grill to 350 degrees. Brush salmon lightly with olive oil and place on a hot grill. Allow to cook for about 5 minutes on each side.
Make pineapple salsa by combining remaining ingredients (except tortillas) in a medium sized bowl.
To build tacos: Shred salmon and place on cooked tortillas. Top with pineapple salsa and lemon coconut sauce. Serve HOT!
