For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet."

　　Active time: 25 min Start to finish: 1 hr

Ingredients

　　1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups)

　　2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands

　　2 tablespoons fresh lime juice

　　1 tablespoon mild molasses

　　3 scallions, finely chopped

　　1/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile

　　1 teaspoon chopped fresh thyme

　　3/4 teaspoon salt

　　1/4 teaspoon ground allspice

　　Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.

　　Cooks' note:

　　· Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.