Cut the pineapple in half, across the middle.
Take the bottom half and cut around the circumference of the pineapple as close to the edge as possible. Don’t cut too deep because you don’t want to puncture the bottom of the pineapple.
Cut a line through the circular section (again, not going too deep).
And then cut in quarters. You will now have four sections of pineapple in each half that need to be taken out.
Use a large spoon to scoop out all 8 sections. Don’t worry about getting out the chunks neatly, it’s more important that you don’t puncture the bottom of the pineapple.
You now have your pineapple bowl ready to go.
Mix all of the ingredients together in a large mixing bowl.
Scoop salsa into the pineapple bowl and serve with oil free corn chips.