Cut 1/2 inch off the top and bottom of pineapple. Slice off rind about 1/4 inch deep, from top to bottom. To remove eyes and make decorative notched edges, use a small knife to cut continuous, parallel, wedge-shaped rows (1/2 in. deep) into the sides of pineapple, following the spiral pattern of the eyes and working from top to bottom. Cut fruit crosswise into 1/4- to 1/2-inch-thick slices; arrange on a platter or plates. Cut limes into halves or wedges. Mix salt with chili flakes and cayenne. Squeeze lime over fruit and offer chili salt to add to taste.
So refreshing! The combination of the lime/chile/salt blends really well with the sweetness of the pineapple. I eat fresh pineapple as often as I can and will enjoy this way of serving it in the future
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