- 1 pineapple peeled, cored, and diced
- 1 red bell pepper diced
- 3 tbsp honey
- 2 jalapeños seeded and minced
- 3/4 tsp sesame oil
- Salt and pepper to taste
- Combine all ingredients in large bowl. Season to taste with salt and pepper.
- Cook mixture in large nonstick skillet over medium-high heat until almost all liquid evaporates, stirring occasionally, about 10-15 minutes.
- Cool and serve at room temperature.
Especially tasty with grilled chicken, roasted-pork tacos, or cheese tamales.