1bunch cilantro, leaves and top stems only, minced
2thin slices red onion, minced. Use more to taste.
juice of 1/2 lime, more to taste
Finely dice about 4 cups of fresh pineapple.
Put the diced pineapple in a large bowl.
Finely mince the jalapeños and add them to the bowl. If you'd like less heat you can use half a pepper, or remove the pith and seeds first. I like to use the whole pepper, seeds and all. Note: Jalapeños vary in their heat, so add to taste.
Add chopped cilantrol to the bowl. I lop off the top of a bunch of cilantro and chop the leaves and fine stems. If you wash your cilantro, be sure to get it as dry as possible before chopping.
Add finely diced red onion. Again, add this to taste.
Add the fresh lime juice and toss. Taste to adjust any of the ingredients. I didn't feel that it needed salt, but add if you like.
Refrigerate until needed. Will keep 1-2 days but is best the same day.