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Wash and dry all produce. Drain pineapple, reserving juice in a large bowl. Zest and quarter lime (quarter both limes for 4 servings). To bowl with pineapple juice, whisk in a drizzle of oil, juice from 1 lime wedge (2 wedges for 4), half the lime zest, half the Southwest Spice (you’ll use the rest later), and a couple large pinches of salt and pepper.