In a large bowl, combine the pineapple, onion, jalapeño, cilantro, lime juice, salt and pepper.
Taste and adjust the seasonings if desired.
Pineapple salsa can be stored in the refrigerator for up to 1 week, covered, though the flavors and textures are best within 3-4 days.
For best results, use fresh pineapple instead of canned. It has more texture. If you decide to use canned pineapple, make sure to purchase the kind packed in juice, not syrup. I also recommend draining off as much juice as possible to avoid a watery salsa. To save time, I purchase pre-cut pineapple from the produce section of my grocery store, and cut it into a smaller dice.