Start by dicing the fresh pineapple into small, bite-sized pieces. Aim for uniform sizes to ensure even distribution of flavors.

Slice the cherry tomatoes into small chunks and finely chop the red onion. Remove the seeds from the jalapeño for a milder salsa, or leave them in if you prefer an extra kick.

In a large mixing bowl, add the diced pineapple, tomatoes, red onion, and jalapeño.

Sprinkle the chopped cilantro over the mixture, allowing the fresh herbs to infuse the salsa with a bright, citrusy aroma.

Squeeze the fresh lime juice over the salsa and season with salt and black pepper.

If you prefer a slightly sweeter salsa, drizzle a small amount of honey or maple syrup over the mixture. Stir everything together until well combined.

For the best taste, let the salsa sit for at least 10–15 minutes. This resting time allows the flavors to blend and enhances the overall taste.

Serve the pineapple salsa with tortilla chips for a refreshing appetizer. Use it as a topping for grilled meats, fish tacos, or even roasted vegetables. Store any leftovers in an airtight container in the refrigerator for up to two days.