I love savory pineapple. I love sweet and sour. I love the tang. And there is no reason you can't have this in a healthy way! So here's my recipe, which could be paired with parsnip "rice" for the full Chinese-style food effect, although it holds up quite fillingly on its own!
1 red bell pepper
3 stalks of celery
3 collard leaves
1/4 cup red onion
1/2 cup of walnuts (soaked 4 hours)
1 medium-sized tomato
1/2 cup of honey or agave
1 teaspoon apple cider vinegar
1 tablespoon coconut aminos
cayenne pepper (as to desired spiciness)
red pepper flakes (as to desired spiciness)
Celtic sea salt to taste
Chop pineapple, bell pepper, celery, collards, and red onion and place in a large bowl. Drain soaked walnuts and crumble into mixture. In a food processor combine remaining ingredients and blend into a smooth sauce. Pour into bowl and mix well so that all vegetables are equally covered. Allow to sit 10 to 15 minutes to absorb flavors.