Foil Pack Salmon with Pineapple Salsa

Make salsa by combining the pineapple, jalapeno, cilantro, and the juice from half a lime, set aside. Tear 2 pieces of foil that are about 12-inch by 18-inch and stack them on top of each other. Place salmon on center of foil and top with a few big spoonfuls of salsa. Season salmon with a pinch of salt and pepper and drizzle with olive oil. Place two thin slices of limes on top of salmon. Fold up packet ensuring you have a tight seal. When ready to cook, place sealed packet on hot grill or over fire for approximately 10 minutes, flipping once. Remove packet from grill and pierce with knife or fork to allow steam to escape. Unfold packet and enjoy.