This pickle has Arabic influence as it features saffron, which is not a common ingredient in Malaysian cooking. I learnt to make this from my late uncle who was a famous caterer in Singapore. This pickle goes well with ayam masak merah and rice.
1 small pineapple, peeled and cored
1 medium white onion, peeled and sliced
2Tbspghee (clarified butter)
50g (1¾oz) sugar
Salt, to taste
Adrop of yellow food colouring
Cut the pineapple into thick rounds, then into quarters. Place in a shallow pan.
Add the other ingredients to the pan and cook over low heat for about 15 minutes, or until the pineapple is tender. Keep turning the pineapple pieces to make sure it cooks evenly.