Pineapple and Artichoke Pasta

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2 pounds farfalle (or your choice of pasta)

1/4 cup olive oil

1 large red onion, peeled and diced small

4 cloves garlic, chopped

3 tablespoons freshly chopped cilantro leaves

1 tablespoon freshly chopped parsley leaves

1 fresh pineapple, skin removed, cored and cut into chunks

2 (16-ounce) cans artichokes, cut into wedges

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

1/8 cup extra-virgin olive oil

6 sprigs fresh cilantro