Preheat your grill to medium-high heat (about 400°F).

Peel and core a ripe pineapple, slicing it into 1-inch rings. Lightly brush each slice with olive oil, then grill for 3 minutes per side until golden brown.

Place husked tomatillos and whole jalapeño on the grill rack. Roast for about 5 minutes per side until skins are blistered and tender.

Transfer charred pineapple, tomatillos, and jalapeño to a cutting board. Remove jalapeño seeds for milder heat, then dice into bite-size pieces.

In a mixing bowl, gently stir diced fruits and veggies with chopped red onion and cilantro. Squeeze fresh lime juice over the mixture, then season with salt to taste.

Let the salsa rest for 10 minutes, then serve chilled or at room temperature.