Peel, core and chop fresh pineapple into tidbit or chunk size pieces. Chop fresh cilantro into small pieces.
Dice red onion in fine pieces, along with the jalapeno pepper. For the pepper make sure to remove the ribs and seeds from inside.
Add all of the fresh prepped ingredients to a large prep bowl along with the salt, pepper, lime juice and chili lime seasoning. Gently toss to combine and serve immediately with recipe of choice or solo with tortilla chips.
Pineapple Note: Canned pineapple can be used in place of a fresh one. I recommend using the tidbit or chunks variety and draining the juices from the cans first. You will need about 2 ½ cups or 2 20 oz cans.
Spice Note: If you want this salsa to be sweeter, you can add a touch of honey or brown sugar. In contrast, if you want more of a spice salsa, you can add in additional jalapeno, a yellow pepper, cayenne pepper or even some hot sauce.
Leftover Storage: Store leftover salsa in an airtight container in the fridge for up to 3 days.