Combine the pineapple, jicama, red onion, jalapeno, bell pepper, and cilantro in a mixing bowl. Squeeze the lime juice over the mixture, and sprinkle with the salt. Stir together.
Enjoy the salsa immediately with chips as a snack. Or, for best results, store the salsa in an airtight container in the fridge for a few hours (or a day) before serving to let the flavors meld. Give the salsa a good stir every hour or so if you remember.
Try this salsa on fish or tacos.
Leftover salsa can last three to five days in the fridge in an airtight container.
Sub serrano peppers, or use another jalapeno, for more spice. Omit the jalapeno for less spice.
Nutrition facts are just for the salsa and do not include chips.