Ingredients

• 1 (4-pounds) pineapple, peeled, cored, and cut into 1/2-inch pieces
• 1medium onion, chopped
• 1 tablespoon vegetable oil
• 1 (12-ounces) bag fresh cranberries (3 1/2 cups; not frozen)
• 1/3 cup packed dark brown sugar, or to taste
• 1/4 cup Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice)
• 1 cup packed cilantro sprigs, coarsely chopped

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Instructions

1. Preheat oven to 450°F with rack in upper third.
2. Toss pineapple and onion with oil and 1/2 teaspoon salt in a large 4-sided sheet pan, then roast, stirring occasionally, until charred in spots, 40 minutes to 1 hour.
3. Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.
4. Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro. Let stand, covered, 1 hour.