Want to put a savory spin on pineapple? Make this quick relish to serve with seared pork chops or chicken:
Chop a large peeled and cored pineapple into small pieces and combine in a pot with chopped red onion, minced garlic, whole Thai bird chiles, equal parts sugar and Champagne vinegar, and a pinch of salt. Simmer, stirring occasionaly, until thickened. You can refrigerate the relish for up to 2 weeks.