Sear the pineapple until charred and lightly blackened, then slice it into 2cm pieces. Place it in a bowl with the mango, capsicum, spring onion and herbs, and set aside.
In a small bowl, whisk the lime juice and zest, honey, sesame oil, olive oil and ½ teaspoon of salt. Pour over the salad ingredients and toss to combine. Sprinkle with extra chilli salt, if desired.
