1 (29 oz.) can pineapple chunks
3/4 c. cider vinegar
1 c. granulated sugar
6 whole allspice berries
3 whole cloves
1 (3 inch) stick cinnamon
1 tsp. powdered coriander seed
Dash salt
2 tsp. tiny red cinnamon candy (or substitute a drop or two
of red coloring)

Drain pineapple, reserving 3/4 cup of the syrup. Put the 3/4 cup syrup and all ingredients except pineapple chunks (and coloring if you're using it) in a large saucepan. Cook uncovered for 15 minutes. Add pineapple and bring to a brisk boil, cook for 5 minutes. Remove from heat, add coloring if desired. Cool, pour into jar with tight fitting cover and refrigerate at least 24 hours before using. Serve very cold in a clear crystal bowl.