Pineapple Chutney

Pineapple Chutney

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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

How to Make Pineapple Chutney


  1. In 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.

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About Pineapple Chutney

Course/Dish: Fruit Sauces Spreads

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