A few weeks ago I was having my nightly phone call with my step-dad. We were chatting about the day & then we got on the topic of what we were making for dinner. He said he had picked up this pineapple sauce for his pork butt & had popped it in the smoker for the day & was getting ready to pull it out. Not only was I just dying over the fact that he was making pulled pork- one of my all-time favorite things to eat ever….but I was very interested in this pineapple sauce he found. I love adding a little sweet to my protein – like when my syrup gets on my sausage & bacon at breakfast. Mmmmmm. But the hubs- yeah, he’s not diggin’ that at all. So I decided the best way to get him to embrace my idea of pineapple on meat would be adding a little spice to it. Not a lot- I want everyone to enjoy it but just enough that you notice. After thinking on it for a while I came up with this Pineapple & Red Pepper Chutney.
It’s great topped on everything- you could grill some chicken & put on a bed of rice & add a little chutney over the top.
You could just spoon a little over some pork on the side of your mashed potatoes.
Or do what we did…add a little on this Buffalo Bacon Burger.
With a little blue cheese & the chutney – WOW! Perfect spice & sweet.
Pineapple Red Pepper Chutney
- 1 cup chopped pineapple
- 1/2 of 1 red bell pepper
- 1 cup cider vinegar
- 1 cup granulated sugar
- 1 tbsp pectin
- 2-3 drops food color opt
- Prepare your jars - set aside
- Pulse your pineapple & red pepper pieces in food processor until rough cut into semi- small pieces
- Transfer to medium saucepan & add vinegar & sugar
- Bring to a rolling boil - stirring the entire time
- Remove from heat & stir in pectin until completely dissolved
- If you want brighter color- this is the time to stir in your food color (I used yellow)
- Pour into your sterilized jars & either seal in water bath for 15 minutes or store in refrigerator for up to 2 weeks or in freezer for up to 6 months.
Need a beverage or a side to go with this?
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