Finely dice the fresh pineapple, ripe avocado, and red onion. Chop the red and green bell peppers, and dice the jalapeno.

In a mixing bowl, combine pineapple, avocado, onion, red pepper, green pepper, and jalapeno. Squeeze lime juice over and add pink salt and cilantro.

Mix gently until avocado is slightly mashed and all ingredients are coated.

Cut a fresh pineapple in half lengthwise, scoop out the flesh, and fill the hollow shell with the salsa.

Chill the salsa in the refrigerator for about 10 minutes before serving.

Serve with tortilla chips or as a topping for grilled meats.