1 small fresh pineapple (or 1 3/4 cups well-drained canned pineapple)
1 1/2 cups diced yellow onion
1/2 cup water
1/4 cup diced red bell pepper
1 small clove garlic, pressed
2 tablespoons cider vinegar
1 teaspoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon mustard seeds
1 teaspoon Dijon mustard

Twist the crown from the pineapple and cut it in half lengthwise.

Cut the fruit from the shell, trim the core and dice until you have 1 cups of diced fruit. Refrigerate unused pineapple for other uses.

In a saucepan, combine all ingredients except pineapple and Dijon mustard. Bring to a boil and simmer for about 20 minutes.

Coarsely chop the cooked mixture and pineapple together, either by hand or in a food processor.

Remove from food processor, mix in the Dijon mustard and chill before using.

Good on hot dogs.

Makes 2 cups.