Prep: Cut the crown off the pineapple and then cut long slices down the fruit to remove the hard skin. Use the end of a vegetable peeler to remove any rough eyes from the fruit. Dice the fruit of the pineapple as well as the red pepper and red onion. Remove the jalapeño seeds and mince the jalapeño and garlic. Chop the cilantro.
Combine: Place all of the prepped ingredients in a large mixing bowl, juice the lime over everything and add the salt. Mix well to combine, test the taste, and add a little extra salt if desired.
Enjoy: Serve immediately or let sit for up to 20 minutes to let the flavors meld first. Leftover salsa will stay fresh in an airtight container for up to 4 days in the fridge, or in the freezer for up to 2 months.
Notes
To use your pineapple as the serving bowl: Cut the fruit lengthwise down the middle and then carefully cut through to remove the fruit from the crown but leave it attached to the other half. (You can use either or both halves of the pineapple as bowls.) Carefully cut the fruit out of the pineapple halves by slicing around the fruit first, and then slicing through the middle to remove the two halves. You can use a spoon to carve out any extra fruit.