Island Tilapia & Pineapple Salsa Spoons

Peel, de-core pineapple and mince extra fine.  Place in mixing bowl.  Also mince onion, peppers, and fold into minced pineapple.  Squeeze juice of the lines over the pineapple mixture and then add in the olive oil and cilantro.  Season with salt and pepper and mix well.  Arrange Shisho leaves flat on a platter.  Place empty spoons on top of the leaf arrangement (the green leaves act as “grip” for the spoons so they do not slide on the platter).  Cut cooked Tilapia Fillets and cut into 5 even bite size pieces.  Fill each spoon with pineapple salsa, top with bit size Tilapia portions, garnish with cilantro and serve.