Finely dice the pineapple, avocado, bell peppers and onion.
Remove the seeds and ribs from the jalapeno/ green chilli. Add to finely chopped cilantro, lemon juice and salt in a small bowl. Mix well, toss with the rest of the ingredients and serve.
Serving in a pineapple boat/ bowl
If you are serving in the pineapple boat, cut the pineapple into half lengthwise and cut along the inner rim of the pineapple, leaving about 1/2 inch of flesh from the shell. Now cut the flesh inside into cubes carefully without cutting through the shell, then scoop out the cubes with a spoon.For serving in a pineapple bowl, cut off the top part of the pineapple. Cut out the flesh and proceed as above.
Refrigerate the shell and the salsa separately and assemble just before serving.
Himalayan salt, also called pink salt gives a unique flavor to the salsa. But if you can't find one, it's ok to use regular salt.
The quantities can be tweaked according to your personal taste.