Red onion sweats until translucent while a red pepper blisters over an open flame; diced and combined with jalapeño, pineapple, lime juice, and cilantro, they build a smoky-sweet chutney with real heat.
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In 10-inch sauté pan, heat oil and sweat onion until translucent.
While onion is cooking, red pepper over open flame. When skin is blackened, place in paper bag for 10 minutes . Remove from bag, let cool and remove blackened skin. Cut pepper into small dice and add to pan with red onion.
Add jalapeño to onion and pepper mixture. Cook 5 minutes more and set pan aside.
Peel and cut pineapple into 4 wedges of equal size. slices and set aside. When slices are cool, cut into medium-small dice and add to onion and pepper mixture.
Season with salt and lime juice and garnish with minced cilantro.
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