1 cup (250 ml) fresh pineapple, diced

1 yellow bell pepper, seeded and diced

1 onion, chopped

1/2 cup (125 ml) honey

1/2 cup (125 ml) rice vinegar

1/2 cup (125 ml) water

1 clove garlic, finely chopped

1/2 teaspoon (2.5 ml) coriander seeds, crushed

1/4 teaspoon (1 ml) crushed red pepper flakes

Salt and pepper

In a saucepan, bring all the ingredients to a boil, stirring frequently. Simmer over medium heat, uncovered, for about 20 minutes or until the ketchup is syrupy and the pineapple, bell pepper, and onion are translucent. Season with salt and pepper. Let cool.

Cover and refrigerate for at least 2 hours or until completely chilled.

Serve with poultry or pork. Will keep for about two months in the refrigerator or 6 months in the freezer.

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