- 32 Ounces pineapple, diced
- 4 chipotle chili puree
- 4 Ounces grade A dark maple syrup
- 1 Ounce cilantro, chopped
- 8 red onion, minced
- 8 red bell pepper, minced
- Kosher salt, as needed
Caramelize the pineapple in a sauté pan over high heat, do not stir.
Once the color has developed, stir and get the color on all sides.
Let the pineapple cool and place in a large bowl.
Add the maple syrup, onion, peppers, and cilantro to the pineapple.
Add half the chipotle puree and adjust based on spice level preference.
Adjust the salt and mix well.