Step 1: Prepare your pineapple. Lay the pineapple on its side and slice off the top and bottom. Stand it upright and carefully slice off the skin in strips, following the curve of the fruit. Remove any remaining “eyes” with a small paring knife. Dice the pineapple into small, uniform ½-inch pieces.
Step 2: Finely dice the red onion. If you prefer a milder onion flavor, soak the diced red onion in cold water for about 10-15 minutes, then drain and pat dry.
Step 3: Prepare the jalapeño. Slice the jalapeño in half lengthwise. For less heat, scoop out the seeds and white membrane. For more heat, leave them in. Finely dice the jalapeño. Always wash your hands immediately after handling.
Step 4: Chop the bell pepper. Remove the core and seeds from the red bell pepper, then dice it into pieces similar in size to your pineapple.
Step 5: Mince the fresh cilantro. Wash the cilantro thoroughly and pat it dry. Finely mince the leaves and tender stems.
Step 6: Combine all ingredients. In a medium bowl, gently combine the diced pineapple, red onion, jalapeño, red bell pepper, and minced cilantro.
Step 7: Add the lime juice and salt. Squeeze the fresh lime juice over the mixture. Add the salt and stir everything together until well combined.
Step 8: Taste and adjust. Taste your pineapple salsa and adjust seasonings as needed. You might want more lime juice for tang, a pinch more salt to enhance flavors, or a dash of black pepper.
Step 9: Chill and serve. For the best flavor, cover the bowl and refrigerate the pineapple salsa for at least 30 minutes to allow the flavors to meld. Serve chilled with tortilla chips, grilled proteins, or as a topping for tacos.