Spicy Pineapple Pickle (Acar Nenas)

This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 500  g fresh pineapple, peeled and cored
• 2  tablespoons  oil
• 6  cm fresh ginger, peeled and sliced
• 1  medium red chili pepper, sliced and seeds removed
• 1⁄2 teaspoon salt
• 2 -3  drops dark soy sauce
• 3  tablespoons sugar
• 1  tablespoon vinegar

Directions

1. Cut pineapple into 1-cm-thick wedges.
2. Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
3. Add remaining ingredients and cook, stirring constantly, for 10 minutes.
4. The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.