In a large pot, cook pasta to al dente
and set aside.
In a large saute pan over medium-high heat, add the olive oil. Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions
becomes translucent. Stir in pineapple
and cook until it begins to soften.
Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar. Remove saute pan from the heat, add cooked pasta to saute pan. Pour the extra-virgin olive oil and toss to coat.
Transfer pasta to a large serving bowl and garnish
with cilantro. Serve family style.