This is a very easy recipe that I like to eat with coconut rice and pork. This would also be delicious with barbequed prawns. For coconut rice just substitute coconut milk for water and use the absoprtion method (1 cup rice to 1 1/2 cups coconut milk).
Preparation time 10 mins
2 cups pineapple cut into chunks (not too large but not too small so they keep their shape when cooked.)
1/2 tspn finely grated ginger
1 tspn finely chopped large green chilli
1/2 tspn caster sugar
1 tbspn finely chopped mint
1 tbspn finely chopped coriander
lime juice to taste approx 1/2 lime
Heat a medium sized frypan over medium heat (if cooking pork to accompany you can use the pan that you have cooked your pork in for extra flavour). If using a clean pan add 1 tbspn rice bran oil or other light tasting oil. Add pineapple to pan with ginger and chilli and cook for a few minutes until pineapple is lightly caramalised.
Remove from heat and add herbs, taste and add more sugar and lime juice as necessary.