Chef's Quick Tip: Pineapple Salsa

Chef Colt Taylor Los of Charros Cantina shows Tina Redwine how to make Pineapple Salsa.
Pineapple Salsa
1 pineapple, peeled
1 TBS salt
1 TBS sugar
2 Serrano peppers, seeded and diced
10 tomatillos, diced
1/4 white onion, diced
1/4 red onion, diced
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/4 c olive oil
Toss pineapple in salt and sugar. Roast for 20 minutes in a 400° oven, or on the grill. Cover with plastic wrap and let it sit in a bowl for one hour.
Dice the pineapple, place in a bowl, and add remaining ingredients.