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If pineapple is more than 25% of the makeup, I don't recommend freezing. The sugar content in pineapple is so high that it barely freezes. Spoilage, which you are trying to avoid slows down, but is not eliminated. Also, the texture changes significantly and your defrosted product will be...

Use Tahini, instead. It's almost the same consistencey as peanut butter, but it's made from sesame seeds, instead. You can find it in middle eastern stores or in the 'ethnic' aisle in your supermarket.

This is a good time of year to obtain nice, big lobsters before they molt. The claws should be full and the tails will be heavy. I steamed a 4.5 pound lobster the other evening and easily got 16oz of meat from the tail and claws. Steam a 4# lobster for about 30 minutes, then let it cool...

I'm assuming you used some sort of acidic agent in the salsa, like vinegar or lime juice. If you did, you've got about a week before the flavours break down and the pineapple starts turning. Rather than just trying to eat the salsa with bag after bag of chips, use it on grilled chicken...