Ingredients

1 1/2 large ripe pineapples, peeled, cored, finely chopped (about 5 cups)
1 small red bell pepper, chopped (about 1 cup)
3 tablespoons honey
2 jalapeņo chiles, seeded, minced
3/4 teaspoon oriental sesame oil
Preparation

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 4 minutes.
Cool and serve at room temperature.
(Relish can be made 1 day ahead; refrigerate. Bring to room temperature before serving.)