Feel free to use fresh ripe pineapple or canned pineapple that has been drained well for this. If using fresh, when buying look for a large pineapple that has shades of yellow or gold on the skin and has a mild scent of sweet pineapple.
We really enjoy the use of red onion for this, but to tame the sharpness of raw onion, we run the chopped onion under cold water for about 20 seconds or add the chopped onion to a bowl, cover with water then drain.
1. Add chopped red onion to a mesh strainer and run cold water over it for about 20 seconds or add red onion to a small bowl, cover with cold water, stir a few times then drain. Add onions to a large bowl.
2. For a spicy salsa, de-seed one of the jalapenos and leave the other jalapeno with seeds then finely mince. For a milder salsa, remove the seeds and white membrane of both jalapenos then finely mince. Add minced jalapeno to the bowl with onions.
3. Add pineapple, avocado, lime zest, lime juice, cilantro and the salt to the jalapenos and onions and stir well.
Serve this pineapple salsa with chips or on top of burgers, grilled pork, chicken or with seafood (salmon or mahi mahi would be delish).