• 2 cups (450g) fresh pineapple, diced
• 1 red pepper, diced
• 1 orange pepper, diced
• ½ cup (80g) red onion, diced
• 1 cup (225g) cherry tomatoes, cut in 4 pieces
• ¼ cup (15g) fresh cilantro leaves, roughly chopped
• 1-2 teaspoons (5-10ml) jalapēno pepper, seeded and finely diced
• 2 limes, juiced
• ½ teaspoon (2.5ml) sea salt
  

Add all the prepared ingredients to a mixing bowl and combine with lime juice, minced jalapēno pepper, and sea salt.  Refrigerate for 1 hour before serving.  

For an added punch of pazzazz, serve in a hollowed out pineapple with your favorite tortilla chips.  This salsa also tastes delicious on a taco or burger.