2cupspeeled and cored pineapple ringsabout 10 rings
1red bell pepperseeded
1small red onion190 g, halved
Light up the grill (or a panini grill) and cook the pineapple, bell pepper, onion, and jalapeno over medium/high heat until slightly charred, 5 to 10 minutes. (Can skip this step if in a crunch for time)
For chunky salsa, roughly chop all fruits and veggies and toss with seasoning. For less chunky salsa, throw everything in a food processor and blitz a few times until it reaches a consistency to your liking.
Cover and refrigerate until chilled, about 1 hour. (Again, you can skip this step if needed)