Older aged Comté with caramelised pineapple sambal

Peel the pineapple, removing all the brown bits, and cut it horizontally into 2cm thick slices. Using a cookie cutter or the tip of a small, sharp knife, remove the tough inner core from each slice.
Heat up a frying or griddle pan over a high heat and, once hot, arrange the pineapple slices in a single layer over the base of the pan for 2 minutes each side until they are browned, then remove to a large chopping board - depending on the non-stick qualities of your pan, you may want to add a very small amount of vegetable oil to ensure it doesn’t stick. Add the chillis (whole) to the frying pan and char them all over, then remove them to the chopping board. Finally, char the cut side of the shallots until they are browned.
Once the pineapple, chilli and shallots are cool enough to handle, remove the stalk and seeds from the chilli and trim the ends off the shallots. Chop the pineapple into 5mm cubes and finely chop the chillis and shallots.
Place all ingredients in a large bowl with ¼ teaspoon salt and a few grinds of black pepper, mix well and set to one side for at least 30 minutes.
Before serving, stir and taste - see if it needs a little more acid, sweetness or salt and add a very little at a time accordingly.