Curried pineapple chutney recipe

Curried pineapple chutney recipe
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This quick, spicy curried pineapple chutney recipe is spectacular on grilled chicken, pork, or salmon. Make a double batch and freeze half if you’d like.


  • 1/4 cup chopped onion
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1, 8-ounce can crushed pineapple, with juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground dried ginger
  • 1/4 teaspoon salt
  • Pinch red pepper flakes


  1. Combine all ingredients in a small heavy-bottomed saucepan
  2. Cook over high heat until the mixture comes to a boil, stirring frequently
  3. Reduce heat to low and let simmer, stirring occasionally, until the liquid reduces in volume and is thick and syrupy - about 20 to 30 minutes
  4. Remove pan from heat and let cool completely
  5. Store in the refrigerator for up to 3 days or freeze for 3 months

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