1/2 pineapple, peeled, cored, and diced
1 tablespoon canola oil
2 shallots, diced
1/4 cup fresh mint, chopped
1/4 teaspoon cayenne pepper
Kosher salt
Preheat the oven to 450°F. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing once halfway through. Roast until golden-brown. Remove from the oven and cool completely.
Once the pineapple has cooled, mix it in a medium bowl along with the shallots, mint, and cayenne pepper. Season to taste with salt, and serve.