For the sauce:

1. Peel, quarter and core the pineapple. Cut into a rough dice.
2. Combine the pineapple, brown sugar, jalapeño and water in a saucepan and bring to a boil. Simmer over low heat, stirring occasionally, for 25 minutes.
3. Let mixture cool, then puree in a blender or food processor. Stir in the cilantro and lime juice. Cover and refrigerate until serving time.

For the fritters:

1. Bring a large pot of salted water to a boil and add the corn. Cook until just tender. Drain and cool slightly. Transfer the corn to a food processor and roughly pureé.
2. Transfer the corn to a medium bowl and beat in the eggs.
3. In another medium bowl, combine the green onions, garlic, cilantro and onion. In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, coriander and pepper.
4. Add the corn mixture to the dry ingredients and stir to combine. Add the green onion mixture to the batter and stir until evenly distributed.

5. Heat the vegetable oil in a large heavy pot to a temperature of 350°F. Using a spoon, scoop up about a tablespoon of batter at a time and, with a second spoon, push the batter off carefully into the hot fat. Fry the fritters until they are a deep golden brown, turning them in the hot fat to brown on all sides. Drain on paper towels and keep warm in a 150°F oven while frying the remaining batter.

6. Serve with the Pineapple Chile Sauce for dipping.