Stand pineapple up and cut 1/3 of one side, leaving the top attached.
Remove fruit from the piece cut off and discard the outer peel.
Remove fruit from the remaining pineapple, leaving 1/2″ shell intact. Cut the pineapple into bite size pieces.
In a sauté pan over low heat (spray the pan with Pam) cook the ham, pineapple and jalapeño until the pineapple is caramelized (about 30 minutes).
Let cool in a large mixing bowl. Once cooled, add the scallions, red onion, parsley, cilantro and pepper.
Mix and place into the pineapple to serve. Drizzle Tantillo Bliss over and enjoy. Buon Appetito!