Juicy, chunky pieces of salsa are perfectly paired up with a hint of spicy jalapeno to enjoy with tortilla chips or alongside your favourite grilled meats or fish.
Slice pineapple crosswise into 1/2 inch (1 cm) thick slices. Brush pineapple and jalapeno peppers with oil. Place on preheated greased grill over medium high heat. Grill, turning once for about 5 minutes or until golden. Remove to cutting board.
Chop pineapple and place in bowl. Cut jalapenos in half and remove seeds; chop finely and add to bowl.
Using a rasp, grate 1/2 tsp (2 mL) of lime rind and add to bowl. Squeeze lime and add 2 tbsp (30 mL) of the juice to bowl. Stir in garlic, cilantro and salt until combined.
Serve immediately or cover and refrigerate for up to 3 days.