Remove the pineapple skin, slice into rings and remove the core.
Boil the pineapple with water, turmeric powder and vinegar for about 10 minutes.
Drain the pineapple slices and put aside.
Heat a little oil in a sauce pan and sauté the wet and dry rempah for 5 minutes until fragrant.
Then, pour one litre of pineapple stock, and turmeric powder.p>
Add pineapple slices and ground chillies and cook over low heat until its boiling.
When boiling, season with salt, sugar and vinegar to taste.