Fajita Salad with ( Adrian Perry's Rockin Pineapple Salsa)

A friend that loves to cook healthy and does boot camp and cross fit gave me this great dinner. Thanks Adrian Perry You rock..

Fajita salad with a fresh pineapple salsa Grill or cook your meat(s) of choice for your salad. I do chicken, steak and shrimp on the grill. Prior to grilling I rub it with a *homemade fajita rub. On stovetop I cook two onions, two green peppers and two red peppers in coconut oil. Cook So it is still crisp and rich in color. If you cook too long, you lose the nutritional value. Add some of the fajita season at the last minute of cooking and toss. Fresh Pineapple Salsa (double recipe for larger crowds): Two cups of finely chopped fresh pineapple 1 cup of diced red bell pepper 1 cup of diced green bell pepper 1/2 cup of finely chopped onion 1 to 2 jalapeño peppers depending on how much of a kick you want 1/2 cup of orange juice or freshly squeezed orange juice 1/2 cup of chopped cilantro 1 teaspoon or a little more to taste of ground cumin Sea salt and freshly ground pepper to taste *Fajita Seasoning: (I usually make this in bulk so I follow this times about 5) 1 Tablespoon of chili powder 1/4 teaspoon of garlic powder 1/4 teaspoon of onion powder 1/4 teaspoon of crushed red pepper flakes 1/4 teaspoon of dried oregano 1/2 teaspoon of paprika 1 1/2 teaspoons of ground cumin 1 teaspoon of sea salt. ( I use less) 1 teaspoon of black pepper Making your own seasoning is so important. Read the labels on store bought seasonings and you will be disgusted and shocked! I make a big batch and put it in a little mason jar and have it there to grab whenever I do any type of Mexican dish. Once you cook the meat, lay the pepper and onion mixture on a plate, top with your meat and then add whatever toppings you want.... I do chopped tomatoes, avocado, cilantro, spinach or romaine lettuce and then of course the pineapple salsa! Delicious!