Cut 4, 1/2” thick slices of peeled fresh pineapple. Brush lightly with oil. Grill over high heat 30 to 45 seconds per side. Cool pineapple, cut into small cubes, and set in a bowl. Mix in 1⁄4 cup finely chopped onion, 1 small to medium, seeded and finely chopped, fresno or jalapeño pepper, 3 Tbsp. chopped cilantro, 2 Tbsp. pineapple juice, 2 Tbsp. lime juice, and salt to taste. Make about 1 1/4 cups.