Pineapple does something magical when left to marinate with red onions and spices. Discovered in Oshkosh Wisconsin, this pineapple salsa only gets better as a leftover.
Thaw pineapple in microwave (or refrigerator, overnight)
In food processor, use the pulse option to lightly puree the pineapple. You don't want it to be a slurry, just slightly chunky.
In a non-reactive (silicon or glass. Or plastic, if that's your thing.) bowl, add (sorta) puree'd pineapple, remaining (chopped) ingredients, lime juice, and spices. Mix well to incorporate.
Refrigerate for at least 30 minutes (2+ hours is ideal) and serve cold.