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Inside Kendall

From the Kitchens at Kendall College: Grilled Pineapple Chutney Recipe

Grilled Pineapple & Golden Raisin Chutney Recipe

Yield: 7 servings, 2/3 cup each

This delicious condiment and topping—rich in vitamin C—is an excellent way to consume more of the recommended daily serving of fruit. Grilling the pineapple rings adds a pleasantly smoky flavor dimension, and a touch of heat from jalapeño contributes to sweet and spicy goodness. Kendall College Culinary Arts program.


1    fresh Golden pineapple core
2 T.    honey
2 c.    diced onion
1 c.    golden raisins
1 c.    packed light-brown sugar
¾ c.    cider vinegar
1    large red jalapeño chile, diced (seeds removed if less heat desired)
¾ c.     diced green bell pepper
1 T.     lemon juice
1 t.    grated lemon zest
½ t.    salt
2 T.    chopped fresh mint


1.    Heat grill to high.
2.    Slice the pineapple core into rings, about ½” thick. Brush both sides of the pineapple rings with honey. Grill the rings until browned on one side for about 2 minutes. Flip the rings and grill the other side, also for about 2 minutes. Place the grilled pineapple slices in a large bowl and let rest (about 5 minutes) to collect the juice.
3.    Cut the pineapple rings into 1” chunks and combine with the juice.
4.    In a large saucepan, combine the pineapple, juice and all remaining ingredients. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the chutney thickens.
5.    Serve the chutney over grilled chicken, beef, pork or fish, or as a fresh-fruit dessert topping. As a snack, spoon over a brick of low-fat cream cheese and serve with whole-grain crackers.

Nutrition Information per Serving
199 calories; 2 g. protein; trace fat (trace saturated fat); 52 g. carbohydrates;  3 g. fiber; 0 mg. cholesterol; 145 mg. sodium

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