Pineapple Ginger Chutney

(Best on Baked White Fish)


3 rings of canned pineapple cut into small sections
½ can of the juice, or about ½ C
¼ C white sweet onion chopped
2 T chopped candied ginger
2–T sweet Thai chili sauce
2–3 T red wine vinegar
A dash of kosher salt


  • Add all ingredients to a small saucepan and bring to a simmer. Keep cooking for about 6-7 minutes on this low simmer until reduced by half.
  • Serve over fish or chicken or with your favorite cold salmon!

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