• 1 lb. ripe pineapple, peeled, sliced and cored (you can also use mango or papaya)
• 1 medium red onion, peeled and sliced thick
• 4 roma tomatoes, halved
• 5 cloves garlic, peeled
• 2 oz. ginger, peeled and sliced (2-3 inch piece)
• 1/2 large orange, juiced
• 2 lemons, juiced
• 1 lime, juiced
• 1/3 cup cilantro, chopped
• 2 tablespoons Caribbean Spice, ground
• 1-1/2 teaspoons Kosher Salt
• 1/2 teaspoons Alderwood Smoked Salt 
• 1-1/2 teaspoons Toasted Cumin Seed, ground
• 1 teaspoon honey
• 2 tablespoons beer, rum or tequila (optional)

Lightly oil the pineapple, tomato and onion, so that they won't stick. Place on grill and cook on both sides, until grill marks begin to appear. Remove from grill and cut them into smaller pieces for the food processor.

In a food processor, add the garlic and ginger and pulse until coarsely chopped. Now put in the rest of the ingredients the food processor and puree. 

Taste for seasoning - you might want to add more salt, lime juice or Caribbean Spice, depending on your taste. Depending on how sweet your fruit is, you might want to add more honey, too.Serve along grilled meat, seafood or veggies. Also delicious with plantain, casava or tortilla chips.

Notes:

Make sure to place your pineapple slices away from the hottest parts of the grill; caramelized pineapple requires time (20-30 minutes) and indirect heat. While I broke everything down in a food processor for the smoother texture and ease of preparation, fans of chunky salsa can chop everything together by hand.