Tex-Mex Beef Bowls with Pineapple Salsa, Green Pepper & Cilantro Lime Rice

Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.