Sambal nenas (pineapple relish)

Trim and peel the pineapple, cutting out the scraggy bits, then into wedges, removing and discarding the tough core. Peel the garlic and shallots, deseed the chillies, then pulse in a food processor until fairly fine. Pulse in the pineapple until fine, but still with a bit of texture. Stir in the sugar, pulse briefly to combine, then squeeze and stir in the lime juice. Season to perfection with sea salt and black pepper, then serve.