Charred pineapple sriracha salsa

Drain the canned pineapple chunks in a strainer about 5 minutes, saving the juice.

Spread the pineapple on a lightly oiled foil-lined pan with roughly chopped onion and five or six unpeeled garlic cloves in an even layer.

Broil under high heat until charred, light to dark as preferred.

Cool to room temperature so the heat does not cook the mint. Peel the garlic. Transfer everything to a bowl.

Add sriracha, fresh mint, a big pinch of salt, the reserved pineapple juice and rice vinegar.

Blend with a stick blender as smooth or coarse as preferred. Taste.

Cover and chill a little before serving; the colour darkens as air bubbles dissipate.

Top with finely diced red onion, hot chili flake and sliced green onions.