You can use the NCHFP Pepper and Onion Relish recipe, sub hot peppers for the sweet peppers as long as you keep the total amounts the same, and add your pineapple to taste with no safety issues as it is acidic and the recipe is a 100% vinegar recipe. You will need to pack the jars loosely with sufficient brine so all the vegetables pieces are exposed to the liquid. You can drain it after opening.

Then there is the Hot Pepper Relish recipe. You could also add the pineapple and the juice to it as it is also 100% vinegar.

Neither include the carrots but a few grated carrots would be ok as long as you don't over do and keep the relish soupy for processing. Density and heat penetration could be come an issue if you make the relish TOO thick.

Dave

Its been so long since I made this, but I know the carrots were basically for color,and the pineapple was to sweeten, and moderate the heat from the peppers.
I will check out a few other recipes before settling on one.

thanks,
Jan