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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Need a beverage or a side to go with this?
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Tamar Strauss-Benjamin says
Oh yum!! Genius idea!
Krista @ Joyful Healthy Eats says
ohhh… love the sweet spicy combination. Bet this is just totally awesome on any sandwich or burger! YUm Gina!
Krista @ Joyful Healthy Eats
Becca from ItsYummi.com says
Oh my gosh, Gina… sweet & spicy is right up my alley! This looks fabulous! PINNED 🙂
Heide M. says
Love the flavor combination, will have to try it.
I love the kitchen tool set and crock
Rachel @LittleChefBigAppetite says
Umm, has anyone told you that you’re a genius? This looks INCREDIBLE!
Just wondering typically your combine the sugar and dry pectin in this recipe we don’t have too?
Gina Kleinworth says
No, they don’t get combined. I used powder pectin & add it at the end, well after the sugar has had time to dissolve.
Is it best to use fresh pineapple or could one use tinned pineapple for this?
Gina Kleinworth says
Either should be just fine. Just be sure to drain the can first.