Where I live (Queensland’s Sunshine Coast) is pineapple country and we are lucky enough to enjoy the sweetest of pineapples at a fraction of the price that city dwellers pay. Because they are readily available all year round, I normally have one sitting in my fruit bowl and enjoy using them in my cooking in a variety of ways. Pineapples are gorgeous in a salsa, and marry really well with fresh chilli and mint. I devised this recipe as a light and healthy warm weather meal and it’s perfect for this time of year. If you can’t get hold of barramundi, any firm white fish will work fine. The salsa also pairs well with all seafood, as well as chicken and pork.