For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.
For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.
Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin.
Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.