Add all ingredients to a large bowl. Toss to combine.
Taste and season with more salt, if necessary. Serve immediately or refrigerate until chilled, about 2 hours.
Make sure to dice the pineapple into bite sized pieces that are small enough to scoop with tortilla chips.To adjust the spice level, leave in the ribs and seeds of the jalapenos if you prefer it slightly spicy, or remove and discard them if you're sensitive to spicy. If you want the salsa on the definite spicy side, add in a minced serrano pepper.Store the pineapple salsa in an airtight container in the fridge for up to 5 days.