Peel shallots and pre-cook in 1/2 liter of water with 1 pinch of salt for 8 minutes. Remove with a slotted spoon, set aside an eighth of a liter of cooking water. Heat oil in a saucepan, sauté drained onions, add pineapple pieces, sauté until translucent. Mix sugar with vinegar, rice wine or juice and tomato ketchup. Chop chili pepper and stir in. Mix cornstarch in 2 teaspoons of water and stir in. Mix everything with the one-eighth of a liter of onion water, pour over the onion-pineapple mixture. Simmer at low temperature for five minutes. Sprinkle with chive rolls.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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