Adapted from Rick Bayless
1 lb tomatillos (4-6 medium sized) husked and rinsed
1 small red onion, cut into ¼ inch slices
1/4 small pineapple, peeled, and cut into slabs (about 6 ounces of grill-able pineapple)
1/4 small jicama, peeled and cut into ¼-inch pieces (about ½ cup)
2 to 3 canned chipotle chiles en adobo, stemmed, seeds removed if you wish, and chopped into very small pieces
Heat gas or charcoal grill to medium heat. Place tomatillos, onion and pineapple slices over fire. Grill, turning to cook all sides, until everything has softened and blackened in spots. Depending on the grill and the heat from the fire, this should take about 15 minutes. Remove fruit and vegetables from grill and allow to cool. Cut pineapple and onion into 1/4 inch pieces. Finely chop the tomatillos. In a medium bowl, combine roasted ingredients with jicama and chiles. Ad salt pepper and sugar to taste. Serve with warm tortilla chips.