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.