Pineapple Selection

• Use fresh, not canned, pineapple for the salsa. Canned pineapple is often overly sweet and mushy; it also detracts from the fresh flavor of the salsa. To dice the fruit, cut off the top and slice the rough skin from the sides. Slide your knife lengthwise along the core to remove strips of usable flesh, and discard the tough core. Dice the pineapple into small bits, using about 1/4-inch dice.

Herbs and Seasonings

• A simple pineapple salsa contains just the fruit, lime juice, jalapenos and a pinch of salt. Add chopped cilantro, minced red onion or scallions and even shreds of fresh mint or lemon verbena. Make sure the herbs are fresh, not dried. Another type of chile, such as serrano, may be substituted for jalapeno. Remove the seeds from the chile as well as the white membrane, which are the hottest parts. Add diced avocado or drained black beans to make a heartier condiment.

Grill It

• For a slightly sweeter pineapple salsa, cut rings from the pineapple and brush with vegetable oil and a sprinkle of brown sugar. Place it on a hot grill for about 2 minutes per side, or until grill marks form. Cool slightly and dice; toss with lime juice, chiles and onions or herbs of your choosing. Serve this salsa warm, if possible.

Storing Salsa

• Use the salsa alongside grilled proteins or as an unexpected taco topping. Fresh pineapple salsa is best served right away or just an hour or two after it's been made. Store any leftovers in a glass or plastic container, covered, in the refrigerator for two to three days.