Char the chiles on a grill or under a broiler until the skin is blistered. Transfer to a bowl and cover with film wrap. When the chiles have softened and cooled enough to handle, peel off the skin, remove stems and seeds, and dice.
Grill the pineapple slices and set aside to cool. Peel, pit and dice the mango.
Combine diced tomato, onion, chiles, garlic, cilantro, pineapple, mango, lime juice, and salt and mix thoroughly. Adjust salt and lime juice as needed. Add minced raw Jalapeno, Serrano, or hot sauce for a little extra zing if desired.
*Note: Use 1-2 milder chiles such as Anaheim or Poblano, and two or three hotter chiles such as Fresno, Jalapeno, Serrano, etc., according to taste.
Perfect with grilled fish such as halibut or Albacore tuna and a simple green salad.