Pineapple Chutney

Pineapple Chutney Recipe

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Connie Matias


This is a must on our holiday table! Goes so well with turkey or ham! Enjoy!

★★★★★ 1 vote


6 Tbsp
olive oil
9 c
fresh pineapple diced (2 pineapples)
1/2 c
light brown sugar
1 c
red wine vinegar
1 tsp
crushed red pepper
2 medium
red bell peppers, diced
1 Tbsp
fresh parsley chopped
kosher salt to taste
pepper to taste


1In a pan, add the olive oil, sauté pineapple. Add brown sugar, vinegar, red crushed peppers and reduce until almost dry. Add diced red bell peppers, chopped parsley and mix well. Season to taste with kosher salt and pepper. Store in airtight container in the refrigerator for at least one week to meld flavors.

About Pineapple Chutney

Course/Dish: Fruit Sauces, Spreads