3/4teaspoonHimalayan salt or 1 teaspoon regular salt
a handful of fresh cilantro
For 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.
Finely dice the pineapple cubes and also the peppers, onion and jalapeno.
Finely chop cilantro and mix with lemon juice and salt in a small bowl and add to the rest of the ingredients in a serving bowl.
If you are serving in the pineapple boat, 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.