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Heat olive oil in a large skillet over medium-high until sizzling. Add shallots and onions, cook, turning, until lightly browned on sides, until tender. Add green onion cook 2 minutes then add garlic; cook, stirring constantly, until fragrant. Remove from heat. Pour wine into the skillet, scraping the bottom of the skillet to loosen browned bits. Stir in agrodolce, fresh ginger, and salt. Bring mixture to a boil over high. Reduce heat to simmer, stirring often, adding the onion and pineapple during the last 2 minutes of cooking to coat. Turn off heat, add butter and swirl to thicken the sauce. Transfer to a serving bowl and garnish with fresh chive and lime juice.
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