Slice the top and bottom off of your pineapple and slice the rough skin off of the sides. Remove any rough “eyes” (the brown, spiky bits) that remain.
Turn the pineapple on its side and cut half of the pineapple into ½ inch slices. Save the other half for another recipe.
Place 3 or 4 slices on top of each other, and dice into tiny pieces around the center core. Place in a mixing bowl and discard the cores.
Slice 1 jalapeño. Use an apple peeler to cut around the the white core, then simply pull out all of the seeds. Pulling out the core makes it easy to slice perfect, seedless rings.
Finely dice the jalapeño and place into the mixing bowl with pineapple.
Dice 1 heaping tablespoon of red onion. Place in mixing bowl.
Finely chop 1 heaping tablespoon of cilantro. Add to mixing bowl.
Slice 1 lime and juice ½ into the mixing bowl. Mix ingredients and serve.