Total Time
Prep 5 mins
Cook 10 mins

A sweet relish that goes with with grilled chicken or fish served over rice. This is nice to make up and have in the refrigerator - if you get home late, you can use it to add more flavor to a quick meal. The prep time does not include chilling time.

Ingredients Nutrition


  1. Drain pineapple and combine juice with sugar and vinegar.
  2. Boil the mixture down to 1/2 cup.
  3. Stir in pineapple, corn syrup, ginger, and cranberries and chill.


Most Helpful

You know what I love? Well behaved children, good hair and pineapple chutney.

gailanng November 22, 2010

This was awesome. I used molasses instead of corn syrup, 1:1. I only had ground ginger and I also subbed that 1:1. I had diced pineapples, which I pureed in a processor before putting in. I did not put in cranberries. When I added the pineapple, etc., it was still quite runny. So I boiled it down a little more. I thought I may have messed it up, but it was fabulous! I actually don't like fresh pineapple but I loved the sweet and tangy taste of this chutney as well as the bite that the taste had at the end. My fiance said it felt like he was at an upscale restaurant while eating this. Easy and tasty; 5 well deserved stars.

Rebam98 June 22, 2007

This is my recipe if you were to use fresh pineapple and add a peeled fresh diced mango. I would skip the cranberries. Excellent with any meat, but I really love it with chicken. I take part of the chutney and puree it smooth to use as a glaze on my chicken kebabs. Serve with a saffron rice and crisp romaine salad. Wonderful meal.

FlaBeachBuns May 27, 2007

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