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Drain Pineapple, Reserving Juice; Set Pineapple Aside. In A Nonstick Large Skillet Coated With Cooking Spray, Cook Onion And Garlic Until Tender. Stir In Brown Sugar And Reserved Pineapple Juice; Cook And Stir Until Sugar Is Melted. Add Cranberries; Cook And Stir Until Mixture Comes To A Boil, Cranberries Pop And Mixture Is Slightly Thickened. Remove From The Heat; Stir In The Chilies, Hot Pepper Sauce And Reserved Pineapple. Transfer To A Bowl; Cool. Store In The Refrigerator. Yield: About 3 Cups.
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