Put sugar, vinegar, and spices into a preserving pan. Simmer over a low heat until the sugar has completely dissolved. Bring to the boil and simmer for 5 minutes, or until the syrup has reduced by about two thirds. Add the crushed pineapple and simmer over a low heat, stirring occasionally for about 20 minutes. Spoon the chutney into prepared jars. Seal and label the jars.
