2 teaspoons vegetable oil
3 cups diced fresh or canned pineapple tidbits
1 1/2 cups diced onion
1 cup diced seeded tomato
2 garlic cloves, minced
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 drained canned chipotle chiles in adobo sauce, minced
1 tablespoon adobo sauce (from drained chipotle chiles)
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
Heat oil in a large skillet over medium-high heat. Add pineapple and onion; sauté 10 minutes or until lightly browned. Add tomato and garlic; sauté 1 minute. Stir in pineapple juice, brown sugar, vinegar, chiles, and adobo sauce. Cook 6 minutes, stirring occasionally. Stir in cilantro, fresh lime juice, and salt. Cool.
Use less chipotle for a milder salsa.