Preheat your oven to high broil. On a lined baking sheet, arrange the tomatillos, peeled garlic cloves, sliced onion, and chunks of fresh pineapple. Ensure they are in a single layer for even charring. Broil the ingredients for about 10 minutes, or until they begin to char and soften.

Carefully flip each ingredient using tongs. Return the baking sheet to the broiler and cook for an additional 5 minutes, watching closely. The tomatillos and pineapple should have dark char marks, while the garlic cloves become soft and fragrant.

Once charred, transfer all the ingredients to a blender or food processor. Add in the chipotle peppers from the adobo sauce, adjusting the quantity based on desired spiciness. Blend until you achieve a chunky consistency.

Taste your Pineapple Chipotle Salsa and stir in kosher salt according to your preference. Blend or stir again briefly to ensure that the salt distributes evenly.

Serve the salsa fresh right away or let it sit for at least 20 minutes to allow the flavors to meld together beautifully.