Cut off the top and bottom of the pineapple. Stand upright, slice off the skin, then remove any remaining eyes with a paring knife. Core the pineapple and dice into roughly 1/2-inch pieces until you have about 2 cups.

Chop vegetables and herbs

Seed and finely dice the red bell pepper to make 1/2 cup. Finely dice the red onion to make 1/4 cup. Finely chop the cilantro leaves (about 1/4 cup packed). If using mango, peel and dice 1/2 cup. Mince the jalapeño—remove seeds for less heat or leave some for more—finely mince into about 1 tablespoon.

Combine and season

In a medium mixing bowl, add the diced pineapple, red bell pepper, red onion, minced jalapeño, cilantro, and optional mango. Drizzle the lime juice and olive oil over the mixture. Add the salt and black pepper.

Toss and rest

Gently toss everything until evenly combined. Taste and adjust seasoning: add more lime juice for acidity, salt to enhance flavor, or a pinch of sugar if the pineapple isn't sweet enough. Let the salsa rest for at least 10 minutes at room temperature (or 30 minutes refrigerated) to allow flavors to meld.

Serve

Serve chilled or at room temperature. Transfer to a serving bowl and garnish with a few cilantro leaves. Pineapple salsa pairs well with grilled fish, chicken, pork, tacos, or tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 3 days.