Cut the pineapple into 1/4-inch dice, avoiding the tough core. For the mangoes, slice off both cheeks, score the flesh in a grid pattern without cutting through the skin, then scoop out with a spoon. Dice to the same size as the pineapple. Uniform pieces matter here - they look better and eat better.

Finely dice the red onion and mince the jalapeño. If you want less heat, remove the seeds and white pith completely. Mince or grate the garlic clove on a microplane so it disappears into the salsa rather than hitting you with a raw garlic bite.

Add the pineapple, mango, red onion, jalapeño, and garlic to a large bowl. Squeeze the lime juice directly over everything, catching any seeds in your hand. Sprinkle with salt and pepper.

Fold in the chopped cilantro gently so you don't bruise it. Let the salsa sit at room temperature for 10 minutes before serving - this brief rest lets the salt draw out juices and the flavors marry. Taste and adjust salt or lime as needed.

Serve immediately with chips, over grilled fish or chicken, or tucked into tacos. The salsa keeps refrigerated for up to 2 days, though it will soften and become more liquid over time.