INGREDIENTS
2 cans
pineapple rings in juice (20 ounces each)
1/2
of a Vidalia or other sweet onion (peeled and diced)
1
large jalapeno pepper (stemmed, seeded, and minced)
1
large handful cilantro (rinsed, dried, and coarsely chopped)
the juice of 2 limes
1 clove
garlic (minced)
1/2 tsp
kosher salt (or more to taste)