In a large mixing bowl, combine pineapple, tomato, avocado, corn, onion, jicama, black beans, cilantro, jalapeno, lime juice, olive oil & garlic. Toss well, then season with Hawaiian salt and pepper to taste. Let the salsa sit for a few minutes to let the salt dissolve, then toss again. Refrigerate until ready to serve. In a large cooking vessel, fill fry oil to a safe level (slightly less than half of the vessels internal height) with fry oil. Heat to medium-high heat and test the oil with an uncooked chip to see if it sizzles. Cook only a handful at a time so you don't lower your oil temperature too drastically and get soggy/greasy chips. Keep a cooling rack or plate with paper towel ready to place the freshly cooked chips. Season with salt immediately after frying. Chips should be cooked until they stop sizzling. Try not to overcook them. Once the chip cools, it should be extremely crunchy. Serve immediately with your salsa.