Start by heating your grill to 350-400 degrees. While the grill heats, slice the fruits and veggies.

Then get to slicing the pineapple. Cut the crown and stem off the pineapple. Then use a sharp knife to remove all of the skin. Next, cut the pineapple into round one inch thick slices. Use an apple corer or knife to remove the firm core at the center of the pineapple.

Next, slice the mango. Mangos have a flat oblong pit that you need to cut around. This video will show you how to cut around the pit. Score the mango without cutting through the skin, this way you can grill it.

Take the half onion and slice off the end and slice the rest in half, creating two round slices.

Brush the pineapple, mango, and onion with a bit of olive oil. The place them on the grill. Put the red pepper and the jalapeños on the grill too.

Grill the pineapple, mango, and onion for 2-3 minutes per side, until they get grill marks. At that point remove the them from the grill, along with the jalapeños. The red bell pepper can stay on the grill for about another 5 minutes, until it is soft.

Slice the pineapple and onion. Dice up the jalapeño, if you want the salsa to be extra spicy, don't remove the seeds. If you want a more mild salsa, cut the jalapeño into strips from top to bottom, and remove the seeds before chopping. Use a spoon to scoop the scored mango out of the skin. Place the pineapple, onion, jalapeño, and mango in a bowl.

Take the bell pepper off the grill (and turn off your grill), and remove the core and seeds. Peel the skin off. Then dice. Add to the bowl with the fruit.

Squeeze the lime juice into the bowl, and add the cilantro, smoked paprika, chili powder, and cayenne. I recommend adding the spices little by little until you find your desired level of heat.

Chill the salsa until serving.