2 large fresh pineapple, peeled and cored
1 large yellow onion, peeled and smashed
6 cloves garlic, minced
1 (35 ounce) can tomato sauce
1 citrus zest
1 teaspoon distilled white vinegar
3 tablespoons kirsch
1 teaspoon lime zest
1 teaspoon paprika
salt and pepper to taste
Bring a large pot of water to a boil. Add pineapple and onion and saute for about 15 minutes, or until tender, stirring occasionally.
Meanwhile, heat garlic in a small, 12 quart casserole dish. Drain pineapple and onion, transfer to a serving dish.
In a separate large bowl, mix tomato sauce, citrus zest, vinegar, kirsch, lime zest, paprika, salt and pepper. Pieces may mix with pineapple and onion.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9-inch pizza pan with cooking spray, pour pineapple mixture over pan and cover with aluminum foil.
Bake in the preheated oven 30 minutes, stirring once more, before turning 400 degrees F (200 degrees C) and baking for 50 to 60 minutes more. Let cool on racks 1 hour before slicing into bite size pieces. Refrigerate in foil until serving.