This Southeast Asian combination of sweet, salty, spicy, and tart flavors makes a great cocktail snack. You may also leave the pineapple overnight in a gas oven, turned off; the heat from the pilot light will dry the fruit.
- 2 ripe pineapples, peeled, cored, and cut into 3⁄4"–1" chunks
- 1⁄4 cup demerara sugar
- 2 tsp. sea salt, preferably Maldon
- 1 tsp. freshly grated nutmeg
- 2 thai chiles, stemmed, seeded, and finely chopped
- Zest from 2 limes