Pork is also a commonly eaten meat in the same places that pineapple and papaya flourish. It's a great match.
1/2 cup chopped onion
1/2 cup honey
1/2 cup white wine vinegar
1 pineapple, peeled, cored and finely diced
1 Granny Smith apple, peeled, cored and diced
3/4 cup diced papaya
1 tablespoon ground allspice
1/4 cup peeled and finely chopped fresh ginger
3 tablespoons allspice berries, toasted
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Toast the allspice berries and add the vinegar. Heat and reduce to 1/4 cup and discard the berries.
Combine vinegar and all ingredients in saucepan and cook over high heat until boiling, stirring frequently. Reduce heat to medium and simmer until the pineapple has softened and the mixture has thickened, about 45 minutes. Cool completely. Refrigerate up to 30 days or freeze up to 3 months.