2 tsp vegetable oil
3 cups diced fresh pineapple or canned pineapple tidbits
1 1/2 cups diced onion
2 garlic cloves, minced
1/2 cup pineapple juice
2 Tbsp brown sugar
2 Tbsp cider vinegar
2 drained canned chipotle chiles in adobo sauce, minced
1 Tbsp adobo sauce (from chipotle chiles)
1/2 cup chopped fresh cilantro
2 Tbsp fresh lime juice
1/2 tsp salt
Heat oil in large skillet over medium-high heat. Add pineapple and onion; saute 10 minutes or until lightly browned. Add tomato and garlic; saute 1 minute. Stir in pineapple juice, brown sugar, vinegar, chiles, and adobo sauce. Cook 6 minutes, stirring occasionally. Stir in cilantro, lime juice, and salt. Serve warm or cover and chill.
Yields 10 servings of 1/4 cup each for 1 point.
This goes great with grilled fish or pork tenderloin