Cut fresh pineapple into small, uniform dice just before making the salsa to maximize sweetness and prevent excess juice from making the mixture watery; avoid using canned pineapple which lacks vibrant flavor.

For milder salsa, remove the jalapeño seeds and white membranes where most of the heat concentrates; leave them in for authentic, spicy kick that pairs perfectly with grilled fish or chicken.

Combine the diced ingredients with lime juice and salt 30 minutes before serving to allow flavors to meld and the pineapple's natural sugars to create a balanced, cohesive profile.

Stir in fresh cilantro just before serving to preserve its bright, aromatic qualities; chopping it too early causes oxidation and loss of delicate flavor.

Use a fine-mesh strainer to gently drain accumulated juice before serving as a topping, preventing soggy tacos or fish while maintaining all the fresh flavors in your salsa.