Ingredients
1 tablespoon vegetable oil
1 pineapple, peeled, cored, and cut into 1/2-inch chunks
2 jalapeno chiles (ribs and seeds removed), thinly sliced crosswise
1 teaspoon red-wine vinegar
Coarse salt and ground pepper
Preparation
In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4 to 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.
