1 whole Pineapple
6 whole Roma Tomatoes, Seeded, Cored, And Diced
1 whole Green Onion, Sliced Thinly
1/4 cups Chopped Fresh Cilantro
1 whole Jalapeno Pepper, Minced (seeded To Reduce Heat)
Salt To Taste
Preheat your BBQ grill (or grill pan) to medium-high heat. Chop both ends off the pineapple and discard. Place the pineapple on one end and run your knife down the sides to remove the skin. Slice into quarters from the top, then run your knife down the center of each piece to remove the tough core. Slice two of the sections into 4 long strips each and set aside. (Wrap up the remaining pineapple and chill for another use.) Lay the 8 strips of pineapple on the grill. Cook until grill marks form on both sides and pineapple has softened. This will take about 10-12 minutes. Remove from grill, dice them up, and place in a medium-sized bowl. Add the tomato, green onion, cilantro, juice from 1/2 the lime, the jalapeno, and a generous pinch of salt. Taste, and adjust the lime juice and the salt to your liking. Serve or store in the fridge in an airtight container for 2-3 days. Notes: 1. If you like it spicy, dont discard the jalapeno seeds. 2. If the salsa is sweeter than you like, add an extra tomato or two.