1    Pineapple, peeled & cored

    1/4 c  Red bell pepper, diced

      2 ts Chipotle chile puree

      2 tb Orange juice

      1 tb Lime juice

      1 tb Cilantro, minced

      2 ts Brown sugar

  Cut pineapple into slices no more than 1/4" thick.  Cut each slice in
  half. Dry saute the pineapple slices in a skillet for 8 minutes or
  so. You want it to be caremalized & golden brown, be careful not to
  use too high a heat. When cooked, dice & transfer to a mixing bowl.
  Stir in the remaining ingredients & taste to see if you need more lime
  juice or chile puree.
  This salsa rates a cool 4 out of 10.  As a variation, replace the
  pineapple with peaches & cook using the same directions.
  Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
  Summer 1995