1.   Fold in reserved pineapple along with carrots.

2.   In a small mixing bowl, combine honey and an equal amount of the reserved pineapple juice.

3.   In a glass or pottery bowl, combine pineapple, reserved pineapple juice, avocado, strawberries, jalapenos, balsamic vinegar and onion salt.

4.   In a small bowl, mix the reserved pineapple juice, the vinegar, oil, parsley and cilantro.

5.   Press into the bottom of the pan and top with the reserved raw pineapple slices, fitting them all in tightly.

6.   Spoon into reserved pineapple shells.