Peel, core, and remove the "eyes" from the pineapple. We have a pretty awesome tool for that - saves sliced fingers!
Dice the pineapple finely and place it in a fine mesh sieve (or a colander) over a bowl. Allow the juice to drain, you should get about 2 cups of juice. Reserve them separately.
Spread the pepper in a dry frying pan and toast over medium high heat, shaking frequently, for about 40 to 50 seconds. How will you know it's ready? Follow your nose. It will be gloriously fragrant!
While you're toasting the pepper, place the pineapple juice in a small saucepan, and reduce by half. Add the brown sugar, stir to dissolve, and allow to cool.
Pour the mixture over the reserved pineapple, add the pepper, and stir well.
Serve thusly:
Mmmm, I would gladly be your taste tester today! ;) I LOVE pineapple but rarely cook with it. This should change, me thinks.
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