roasted pineapple salsa

1 whole pineapple
1 jalapeno
1 lime
1 small cucumber (optional)
1/2 small red onion
1 c cilantro, snipped
salt to taste

Peel and core pineapple, quartering then quartering the quarters, reserving juice. Lay out on baking sheet and roast at 400 F for about 20 minutes or until pineapple softens and starts to caramelize (check it, and take it out earlier if necessary rather than let it burn). Roast the jalapeno with the pineapple.

While the pineapple is roasting, add to the reserved pineapple juice: zest and juice of lime; peeled, seeded, and diced cucumber if desired; 1/2 a small red onion, finely diced; and the snipped cilantro. When the pineapple has cooled enough to handle, dice and add to salsa. Lastly peel and seed jalapeno, and finely mince and add to salsa. Combine thoroughly, adding salt to taste until the sweet – tart – salt ratio is balanced.