Peel and core the pineapple, then cut the flesh into coarse chunks. Place the chunks in a saucepan and add all the remaining ingredients.

Bring to a boil, reduce the heat and simmer for 45 minutes. Remove from the heat.

Strain out the solids and reserve in a bowl. Return the liquid to the pan. Boil the liquid over high heat until it is reduced to a sticky glaze, about 5 minutes.

Add the reduced liquid to pineapple solids and let cool.