This is surprisingly tasty! I’ve never made this with frozen pineapple, though I imagine it would work. Save some of the liquid from the thawing of the fruit. I’ve also made this with canned mixed tropical fruit, to great success. I’ve never tried combining pineapple with Kim Chee, but the sweetness of the pineapple might just play off well against the heat of the Kim Chee.
2 c sauerkraut, drained (drink sauerkraut juice-or pour it back into the sauerkraut jar)
1 can pineapple bits (8 oz) in juice, drained (reserve 1T juice)
3 green onions, thinly sliced, or 2 T red onion, optional
3 T extra virgin olive oil
black pepper, to taste
1. Once sauerkraut is sufficiently drained, chop it up (or not). Put in a large bowl.
2. Add the pineapple bits along with the reserved pineapple juice, green onions, olive oil, and several grinds of black pepper. Toss all ingredients and taste. Add more of any of the ingredients, if you think it necessary, to make your taste buds happy. Cover and chill, unless you are going to eat it immediately. Toss again prior to serving.