|Juice-packed canned pineapple chunks||2 Cup (32 tbs), drained, with 1/3 cup juice set aside|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
1. Place reserved pineapple juice, vinegar, brown sugar, cloves, and cinnamon in a saucepan. Simmer for 10 minutes.
2. Add pineapple chunks and bring to a boil. Remove from heat.
3. Transfer to a glass bowl and marinate in refrigerator for 24 hours.
4. Drain and serve with wooden picks.