Instructions: Chop pineapple 1 cm dice.

Dice onions.

Remove any tough bruised outer leaves. Cut cabbage in quarters, remove core,and shred very thinly, using either a slaw slicer or a large heavy knife.

Heat butter in a large heavy pot and saute onions until soft, about 5 minutes. Add cabbage and cook a few minutes until cabbage is wilted.

Mix pineapple, chutney, vinegar, port, sugar, salt, and a generous amount of pepper and pour over cabbage. Cook slowly over low heat stirring occasionally, until cabbage is tender (25 to 40 minutes) and liquid is reduced to a glaze.

Serve with grilled and roast pork and beef dishes.

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