Step 1: Prepare the Pineapple. Carefully cut the top and bottom off the pineapple. Stand the pineapple upright and slice downwards, removing the skin in strips, following the curve of the fruit. Once peeled, remove any remaining “eyes” with the tip of your knife. Quarter the pineapple lengthwise, remove the tough core from each quarter, then dice the pineapple into small, uniform pieces (about 1/4 to 1/2 inch). Place the diced pineapple in your large mixing bowl.
Step 2: Dice the Red Onion. Peel and finely dice the red onion. Aim for very small pieces, as this ensures the onion flavor is present but not overwhelming. Add the diced red onion to the bowl with the pineapple.
Step 3: Chop the Cilantro. Wash the cilantro thoroughly and pat it dry. Finely chop the leaves and tender stems. Add the chopped cilantro to the bowl.
Step 4: Prepare the Jalapeño. For a milder salsa, remove the seeds and white membrane from the jalapeño before finely dicing it. For more heat, leave some or all of the seeds in. Always wear gloves or wash your hands thoroughly after handling jalapeño to avoid irritation. Add the diced jalapeño to the bowl.
Step 5: Combine and Season. Add the freshly squeezed lime juice to the bowl. Sprinkle in the salt and black pepper. Gently stir all the ingredients together until well combined.
Step 6: Taste and Adjust. Taste a spoonful and adjust the seasonings as needed. You might want more lime juice for tang, more salt to enhance the flavors, or an extra pinch of jalapeño for more kick.
Step 7: Chill for Flavor. While you can enjoy this pineapple salsa recipe immediately, it tastes even better after chilling for at least 30 minutes in the refrigerator. This allows the flavors to meld and intensify. For storage, transfer the salsa to an airtight container.