While your grill heats, prepare all your ingredients so you can work quickly once the pineapple comes off the heat. Finely dice the red onion, seed and mince the serrano chiles, chop the cilantro, and cut your pineapple into 1-inch thick slices. Squeeze the limes to get fresh juice—I always squeeze them into a small bowl so you can see exactly how much you have. This prep work takes just a few minutes and makes the final assembly seamless.

Heat your grill to medium heat. Once it's hot, place the pineapple slices directly on the grates and let them sit undisturbed for 3-4 minutes until you get deep caramelization and char marks on the bottom. Flip and repeat on the other side, then rotate 90 degrees on each side to create crosshatch marks—this takes about 15 minutes total. The heat will caramelize the natural sugars and deepen the pineapple's sweetness, which is essential for this salsa.

Transfer the grilled pineapple to a cutting board and let it cool for about 5 minutes until it's comfortable to handle. Once cooled, remove the core from each slice using a small knife or paring tool, then cut the flesh into small dice. I like to cut the pineapple into roughly 1/4-inch pieces so they blend nicely with the other ingredients without disappearing into the salsa.

In a medium bowl, combine the diced pineapple from Step 3 with the red onion, serrano chiles, and cilantro. Pour in the fresh lime juice and sprinkle the Morton coarse kosher salt and ground cumin over everything. Stir gently but thoroughly to combine, making sure the salt and spices are evenly distributed throughout. Taste and adjust seasoning as needed—you want a balance of sweet, spicy, tart, and savory.

Drizzle the extra virgin olive oil over the salsa and stir once more to incorporate it. This adds richness and helps carry all the flavors together. Serve immediately while the pineapple still has some warmth, or chill until ready to serve.