If you like combination of tart and sweet then you’re going to love this recipe for Hawaiian pineapple chutney. It’s the perfect recipe for pineapple lovers.
This easy pineapple chutney recipe is the perfect dish for summer.
Summertime is a great time to experiment with different flavor combinations. The abundance of fresh fruit along with tasty herbs and seasonal produce are an easy win in the flavor department.
Ingredients in Hawaiian Pineapple Chutney
To make this easy recipe you just need a few ingredients.
- fresh pineapple
- fresh ginger
- apple cider vinegar
- light brown sugar
- red onion
- ground coriander
- whole yellow or brown mustard seeds
- ground turmeric
- sea salt
Can I use canned pineapple in this recipe?
If you were really in a tight pinch, canned pineapple could act as a stand in. However, I highly recommend using fresh pineapple for this recipe. Fresh pineapple is more flavorful and more nutritious too. Don’t be intimidated by how to cut a fresh pineapple. I show how to do it in this video.
What is the difference between pineapple chow and pineapple chutney?
While both recipes call for ripe pineapple and have a sweet and tart mix, here’s the difference. Pineapple chow uses larger pineapple pieces while pineapple chutney is made using more small even pieces (otherwise known as diced pineapple). Pineapple chutney is also cooked and contains sugar while pineapple chow is not cooked and has no sugar added.
What to serve with pineapple chutney?
Pineapple chutney pairs nicely with dishes like pork tenderloin. For healthy eating also try pairing this recipe with grilled chicken, fish or seafood.
How to Make Hawaiian Pineapple Chutney
This pineapple salsa recipe comes together easily in one bowl.
- Cut, core and peel a fresh pineapple.
- Dice into pieces.
- Combine the diced onion and finally chopped ginger.
- Toss all ingredients (pineapple, onion and ginger) together in a heavy pot.
- Bring to a simmer and stir occasionally.
- Cook for about 15 minutes before reducing the heat and cooking for 25-30 minutes more.
- Stir the pineapple tidbits to help break them apart.
- You’re looking for the mixture to reduce by about half.
- Once reduced, allow to cool completely.
- Store cooled chutney in glass jars.
Served with grilled mahi mahi or seafood. Also pairs well with grilled chicken and pork. Served simply, the chutney can go along with plain tortilla chips. For dessert try scoping this Hawaiian pineapple chutney over your favorite dairy free ice cream.
Ideas for Additions
Try making these tasty additions to make the Hawaiian Pineapple Chutney recipe your own.
Red bell pepper
How to Store Leftovers
Store in glass sealed containers in the refrigerator for up to 3 weeks.
Notes About this Recipe
Chutney is chunky versus smooth. It’s great served over your selected protein and may even be used in a salad.
- 1 fresh pineapple (peeled,, cored and diced)
- 3" fresh ginger (peeled and minced)
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1/2 medium red onion (diced)
- 1/2 tsp whole yellow or brown mustard seed
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp salt
- To a large heavy pot add diced pineapple, onions, ginger, and other ingredients.
- Bring to a simmer, stirring occasionally.
- Cook for 15 minutes.
- Reduce the heat and cook for 30 minutes more.
- Stir to help the pineapple break apart.
- Once the pineapple has reduced by half, remove from heat.
- Cool completely before placing in a clean glass jar.
- Store in the fridge for up to 3 weeks.
Serving Size1/4 cup
Amount Per Serving Calories 41Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 156mgCarbohydrates 10gFiber 1gSugar 8gProtein 0g
Nutrition information may always be accurate.