1/2 tsp chili in flakes or 1 fresh chili
2 tsp of cumin
1/2 tsp turmeric
1/2 cup cane sugar
Peel the pineapple and cut into small pieces.
Briefly roast the cumin in a pan, add the chili and mix the pineapple. Pour the cane sugar over it and cook until the pineapple is translucent.
Can be eaten well with Dals, with goat cheese, or as a side dish to salads.