- 1 1/2 large ripe pineapples peeled, cored, and finely chopped - (abt 5 cups)
- 1 small red bell pepper chopped
- 3 tablespoons honey
- 2 jalapeño chiles seeded, minced
- 3/4 teaspoon oriental sesame oil
Combine all ingredients in large bowl. Season to taste with salt and pepper.
Cook mixture in large nonstick skillet over medium-high heat until almost all liquid evaporates, stirring occasionally, about 4 minutes. Cool and serve at room temperature. (Relish can be made 1 day ahead; refrigerate. Bring to room temperature before serving.)
This recipe yields about 5 cups.