Step 1: Prepare the Pineapple: Cut the top and bottom off the pineapple. Stand it upright and slice away the skin, removing any “eyes” with a paring knife. Cut the pineapple into quarters, remove the core, and dice into small, even chunks (about 2 cups).

Step 2: Chop the Vegetables: Dice the red onion and red bell pepper into small, consistent pieces. Finely chop the jalapeños, removing the seeds and membranes for less heat if desired.

Step 3: Mix the Ingredients: In a large mixing bowl, combine the diced pineapple, red onion, bell pepper, and jalapeños. Squeeze the juice of 1 lime over the mixture and sprinkle with ½ teaspoon salt. Give it a good stir to combine. Finely chop the fresh cilantro and gently fold it into the salsa. Adjust the seasoning as needed. Add more lime juice for brightness, salt for balance, or jalapeño for extra heat.

Step 4: Let It Rest: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marry. Serve chilled or at room temperature with tortilla chips, grilled meats, or as a topping for tacos.