Pineapple Chutney Recipe

This Pineapple Chutney recipe combines sweet pineapple, raisins, fresh cilantro, brown sugar, balsamic vinegar, cider vinegar, cinnamon and hot sauce for a vibrant condiment with a delicious balance of sweet, tangy and spicy flavours. Featured on License to Grill with Rob Rainford, this easy chutney is a fantastic accompaniment to grilled chicken, pork and other savoury barbecue favourites.

The Inspiration

A great chutney can transform a simple grilled meal by adding contrasting flavours and textures to the plate. In this recipe from License to Grill, Rob Rainford combines sweet tropical pineapple with tangy vinegar, aromatic cinnamon, fresh cilantro and a touch of hot sauce to create a condiment that brings brightness and depth to grilled dishes.

Featured in the Nothing But Chicken episode of License to Grill, the chutney is an ideal example of how a thoughtfully prepared side can complement grilled chicken. The sweet and tangy flavours provide a refreshing contrast to smoky, savoury barbecue flavours, while the tropical pineapple brings a bright element to the meal.

Although the chutney is simple to prepare, it has enough flavour and versatility to become a standout addition to a barbecue spread. It can be served at room temperature alongside grilled meats or incorporated into sandwiches, wraps and other dishes that benefit from a sweet-and-savoury element.

Ingredients

• 4 cups of diced canned pineapple pieces – (32oz)
• 1 medium, stemmed, seeded and diced red bell pepper
• ½ cup of dark or golden raisins – (125ml)
• 5 tablespoons of chopped fresh cilantro – (75ml)
• ½ cup of balsamic vinegar – (125ml)
• 1 cup of cider vinegar – (250ml)
• 4 tablespoons of packed brown sugar or more to taste – (60ml)
• 1 cinnamon stick
• ½ teaspoon hot sauce – (2.5ml)

Method

• Empty canned pineapple pieces in to a saucepan; add bell peppers, raisins, cilantro, balsamic vinegar, cider vinegar, brown sugar, cinnamon stick and hot sauce.
• Bring to a boil over a high heat. Cook the chutney uncovered until pineapple is soft and the chutney is thick and richly flavored, approximately 5 minutes.
• Remove from heat and correct seasoning with sugar as necessary.
• Transfer chutney to serving bowl and cool to room temperature. Discard the cinnamon stick before serving. The chutney will keep, tightly covered in the refrigerator, for several weeks.

Serving Suggestions

For a backyard barbecue, serve the chutney in a small bowl as part of a larger condiment selection. It pairs particularly well with grilled chicken, pork tenderloin, sausages and other savoury barbecue favourites. Its vibrant colour and chunky texture also make it an attractive addition to a buffet table.

For sandwiches and wraps, use the chutney as a flavourful condiment. A spoonful can add sweetness, acidity and texture to grilled chicken sandwiches or pork wraps. The combination of fruit and vinegar can help bring balance to sandwiches containing rich or savoury fillings.

For a more complete tropical-inspired dinner, pair the chutney with grilled chicken, rice, fresh greens and grilled vegetables. The pineapple and cilantro bring brightness to the meal, while the vinegar and hot sauce prevent the overall flavour profile from becoming too sweet.

Final Thoughts

This Pineapple Chutney recipe is a bright and flavorful addition to any barbecue table. It combines sweet pineapple and raisins with tangy balsamic and cider vinegars, aromatic cinnamon, fresh cilantro, brown sugar and a touch of hot sauce to create a condiment with plenty of personality.

Whether you are hosting a summer barbecue, preparing a family dinner or simply looking for a creative condiment to brighten your favourite grilled foods, this Pineapple Chutney is a flavorful choice.

Find more recipes from License to Grill here!

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