Preheat oven to 400ºF. Place halved tomatoes and pineapple chunks on a parchment-lined baking sheet. Drizzle with extra virgin olive oil and season with Kosher salt. Roast for 15-20 minutes. Let cool to room temperature.
In a food processor, add the roasted tomatoes and pineapple. Pulse until well combined. Add mixture to a bowl followed by the remaining ingredients. Stir, taste for seasoning, and serve.
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