Instructions: Prepare a charcoal fire or preheat broiler. Cut pineapple into quarters lengthwise, slice off rind and core and cut out eyes. Grill or broil pineapple until charred on all sides, turning occasionally, about 15 minutes.

Set aside to cool.

Dice onion, sweet peppers and pineapple.

In a small saucepan, bring vinegar and sugar to a boil; add onion and cook 3 minutes, until soft. In a bowl, combine pineapple, peppers, chilies and fish sauce, and pour vinegar mixture over. Season to taste with salt and pepper. Cool to room temperature.

Chop herbs; add to relish and stir. Serve at room temperature. Goes well with grilled seafood, poultry or pork.

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