Pineapple Relish in Coconut Milk

This recipe is from Pontianak in West Kalimantan, though several other regions claim that the dish is theirs as well. It is normally cooked as part of a main course, to go on the table together with the meat dishes. But here, since I know from experience that pineapple will ruin any wine you drink with the meal, I suggest making it in a much smaller quantity and serving it as a relish to accompany any meat dishes. The pineapple must be fresh. Choose one that is not too ripe.