A friend of mine from Brazil taught me how to make pineapple vinegar using chili peppers and spices. It pairs well with seafood and salads which we eat a lot of at my house. You can also add it to a mango salsa to accompany the fish or chicken or pork if you prefer.
This recipe makes one quart. The ingredients are two ripe pineapple rinds only, half a large onion in thin slices, one tablespoon fresh oregano, one teaspoon black peppercorns, twenty crushed garlic cloves, six chili peppers coarsely chopped, one tablespoon of cider vinegar and about a half teaspoon of salt.
Place the pineapple rinds in a pot of water and bring to a boil until the rinds have softened about thirty minutes. Add more water if necessary to completely cover the fruit.
While that's boiling, put all the other ingredients in a tight fitting sterile jar. Strain the pineapple rinds and pour the liquid into the spice jar. The vinegar is ready to use as soon as it cools but it does get better after it sits a while.