Brush pineapple, onions, peppers, and green onions with the oil. Using tongs, place items on hot grill. Grill all items until charred (items cook at different times, so remove as they finish). When done, remove to flat pan and cool in refrigerator.

In a large bowl, combine lemon and lime juice, chopped cilantro and rice vinegar. When items in refrigerator are cool enough to handle, cut into small pieces, adding to the bowl. Season with Kosher salt and pepper.

Peel and dice Avocado and lightly toss into salsa and chill for 4 hours before serving.

Submitted by: Chef John