|Brown sugar||2 Cup (32 tbs)|
|Red wine vinegar||1 Cup (16 tbs)|
|Unsweetened pineapple juice||1 Cup (16 tbs)|
|Cinnamon stick||3 , broken|
|Whole allspice||1⁄2 Teaspoon|
|Whole cloves||1⁄4 Teaspoon|
Combine brown sugar, vinegar and pineapple juice in a large sauce pot.
Add spices tied in cheesecloth bag.
Cover; simmer 20 minutes.
Peel pineapple; remove eyes; and core; cut into spears.
Add pineapple to syrup; simmer until heated through.
Drain; reserve syrup.
Heat syrup just to a boil; remove spice bag.
Pack hot pineapple into hot jars, leaving 1/4-inch head space.
Pour hot syrup over pineapple, leaving 1/4-inch head space.
Remove air bubbles.
Process 10 minutes in boiling water bath.