Cut the pineapple in half horizontally. Core it from the centre keeping the base intact. Traditionally, we use this to serve the salad though you may serve it in a platter as well if you wish.
Cut half the pineapple (about 250gm) into cubes and set aside.
Cut the cherry tomatoes in half. Lightly toss them in a pan with some oil until slightly bruised. Now gently sauce the chopped celery as well. Set both aside.
In a mixing bowl, mix in all the salad ingredients namely the chicken, pineapple, thyme, chilli flakes, celery, spring onion, jalapeños and cheese.
Once everything is combined, add in your mayonnaise (about half of what you made if you followed the proportions above). Keep in the fridge and allow this to chill for at least 1 - 2 hours.
At the time of serving, check if the salad needs more mayonnaise in case the chicken has soaked it all up. Scoop the salad into the pineapple and garnish with the cherry tomatoes.
Serve chilled along with steak, roast chicken or just about anything. This mix makes for a great sandwich filling the next day as well!