This pineapple salsa makes a great dip with chips as well as a sauce for seafood. Try this fresh-flavored topping over coconut shrimp, on shrimp or fish tacos, or over grilled fish and rice.
Prepare the coconut shrimp according to the package, if serving. While shrimp is cooking, lay pineapple on its side then cut in half horizontally so that you are slicing the top of the pineapple greens in half.
Cut around the inside of the pineapple at an angle. Using a spoon, loosen the middle of the pineapple away from the bottom until it's completely free. Set the hollowed out pineapple body aside to use as your salsa bowl.
Finely, dice the part of the pineapple you remove, being careful to cut away the core which is typically too tough. In a large bowl, combine diced peppers and onion with lime juice and cilantro. Toss then spoon into the pineapple for serving.