On a stove top grille pan or on an outside grille, drain the slices & grille the pineapple slices till they are caramelized. Reserve the syrup for another use. When you see those beautiful grille marks they are done. Remove to a plate to cool.
Do not eliminate the grilling of the pineapples. Doing this brings out the natural sweetness, and adds a smokiness.
In a large bowl do the following, and add to the bowl:
Cut the tomatoes in ½ , scoop out the insides and chop into small pieces.
Cut the jalapeno peppers in ½ , remove the seeds and vein of one of the peppers and chop into small pieces. With the other pepper chop it with the seeds and the vein. WEAR GLOVES IF YOU FEEL THE NEED.
Add the corn to the bowl.
Drain the beans and rinse them, drain them thoroughly, add to the bowl.
Mince the red onion and soak in cold water for about 5 minutes, drain thoroughly add to the bowl.
Chop the cooled pineapples and add to the bowl.
Add the salt.
Cut the avocados in ½ and remove the seed. Scoop the buttery deliciousness’ of the avocado on to a chopping block and cut into small pieces. Add to the bowl.
You'll want to wait till all the ingredients are in the bowl before you cut the avocado. That way it won't have a chance to turn brown.
Squeeze ½ of the lime over the salsa and toss gently. Taste for seasoning. Cover and refrigerate for at least 1 hour.