Pineapple is a good start.
Then you’re gonna top it with lime juice.
When I was seventeen and went to Mexico to visit family (yes, it’s true, I am half Mexican), one of the most important things I learned was that chili pepper goes with pretty much everything. One evening after dinner, my aunt and uncle served some pineapple slices. Then they sprinkled it with a magical condiment, which is made up of dried chili pepper, lime, and salt. This stuff is Mexico’s answer to salt and pepper, and various brands over there produce it. Sometimes my dad receives care packages from siblings with lifetime collections of the chili-lime powder. But of course, it does not last a lifetime in this house. We’re out, so I may have to venture out to Sedano’s and get some. Anywho, when I first tried the combination with pineapple, it was epiphanous. Sweet, spicy, tangy, refreshing. O. M. G. And they do the chili-and-lime thing with just about any fruit. Watermelon, mango, apple, papaya. Pineapple and mango are my favorites. It’s a great way to wake up in the morning or mid-afternoon when you feel sluggish. It’s an awesome summertime treat, and is good for digestion and metabolism.
Even the candy in Mexico often has chili pepper in it. One of my favorite treats is a lollipop made with tamarind and chili. The tamarind is a naturally sour fruit, but has a hint of molasses-like depth. It’s whack, but amazing. Maybe, just for you, I’ll try to find a Mexican grocery store and pick up some authentic goodies. For now, try the above suggestion. For reals.