• Set the grill to pre-heat.
• Prepare the pineapple. Peel, core, and slice pineapple into 1/2" slices. To make a pineapple boat, see instructions below.
• Brush oil on grates of grill and each side of pineapple slices.
• Grill on low-medium heat 7 minutes, flip, and grill for an additional 7 minutes or until a nice char is achieved and pineapple begins to caramelize.
• Once grilled, leave aside to cool completely.
• While pineapple is cooling, prepare the rest of the salsa ingredients.
• Add pineapple, peppers, tomatoes, red onion, corn, garlic, jalapeno and cilantro to a medium bowl.
• Whisk together lime juice, honey, chili, cumin and garlic salt.
• Pour dressing over chopped ingredients and toss well.
• Cover and refrigerate 2 hours to chill.
• Serve on side of grilled meat, salmon, or add to pineapple boat or bowl and serve with chips. Enjoy!

Pineapple Boat

• Split the pineapple lengthwise, starting at the top of the crown of the pineapple (no need to cut the crown in half, just start on the other side of it so that one half will be a bit larger than the other.
• Take the small half and cut off the green skin off the pineapple.
• Slice the peeled pineapple into 1/4-1/2" slices and set aside.
• Take a sharp knife cut into the halved pineapple about 3/4" from the edge. Cut along the entire pineapple's circumference.
• With a spoon, scoop out the center along the cut edge and set aside.
• Cover pineapple boat with plastic wrap and store in fridge while preparing the other ingredients.