Preheat oven to 450°F with rack in upper third.

Spray cookie sheet with no stick spray and place pineapple slices in oven until browned in the edges, about 15 minutes.

Remove from oven and let cool and cut into pieces.

Combine Dijon mustard, mayonnaise, vinegar, agave and pineapple in food processor and pulse for 5 to your desired chunkiness.

Serve or chill.