This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.

Ingredients

4 serv.

fresh pineapple↗500 g
peeled and cored
oil2 tablespoons
fresh ginger6 cm
peeled and sliced
medium red chili pepper↗1
sliced and seeds removed
salt↗1⁄2 teaspoon
dark soy sauce↗2 -3 drops
sugar↗3 tablespoons
vinegar↗1 tablespoon

Step-by-step instructions

1
Cut pineapple into 1-cm-thick wedges.
2
Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
3
Add remaining ingredients and cook, stirring constantly, for 10 minutes.
4
The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.

Source: food.com

Original recipe ↗

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