Dice the mango into 1/2-inch pieces and finely dice the red onion, then chop the cilantro and set all three aside. Heat your grill to medium-high heat and oil the grate well to prevent sticking. While the grill heats, zest the lime and juice it into a small bowl, then measure out the honey for glazing.

Place the pineapple slices on the grill and cook for about 3 minutes per side until they develop nice grill marks and caramelize slightly. At the same time, place the whole red bell pepper and jalapeno on the grill, turning them occasionally, until they're charred and softened (about 5 to 7 minutes total). Lightly brush the pineapple with honey during the last minute of cooking to create a glaze. I find that grilling the peppers whole allows them to steam inside their skin, which makes them much easier to peel than if you cut them first.

Immediately transfer the charred pepper and jalapeno to a closed paper bag or covered bowl to steam for 2 to 3 minutes—this loosens the skin and makes peeling effortless. While they cool, chop the grilled pineapple into bite-sized pieces and set aside. Once the pepper and jalapeno are cool enough to handle, peel away the charred skin (it should come off easily), remove the seeds and stems, and dice into 1/2-inch pieces.

Transfer the chopped grilled pineapple and diced peppers to a large bowl. Add the pre-prepared mango, red onion, and cilantro, then pour in the lime juice and sprinkle the lime zest and sea salt over everything. Gently toss all the ingredients together until well combined, being careful not to break up the mango pieces too much. I like to let the salsa sit for 10 to 15 minutes before serving so the flavors can meld together—it tastes so much better than right off the grill!