Cut 1/2 inch off the top and bottom of pineapple. Slice off rind about 1/4 inch
deep, from top to bottom. To remove eyes and make decorative notched edges, use
a small knife to cut continuous, parallel, wedge-shaped rows (1/2 inch deep) into
the sides of pineapple, following the spiral pattern of the eyes and working from
top to bottom. Cut fruit crosswise into 1/4- to 1/2-inch thick slices; arrange on
a platter or plates.
Cut limes into halves or wedges.
Mix salt with chili flakes and cayenne.
Squeeze lime over fruit and offer chili salt to add to taste.