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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Drain pineapple over a small bowl, reserving liquid (you’ll use it later). Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime. Halve and peel onion; thinly slice one half. Finely chop remaining until you have ½ tsp (1 tsp for 4).