To make this dish even quicker, use pineapple Hy-Vee ShortCuts, so you don't have to battle a whole pineapple.

Salmon with Pineapple Salsa

Grill or broil salmon for 10 to 12 minutes on medium heat until internal temperature reaches 145 degrees or until fish flakes easily with a fork. Turn halfway through cooking time.

Combine pineapple, red onion, cilantro, habanero pepper and lime juice in a small bowl. Toss to coat.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.