Pineapple Ginger Chutney

(Best on Baked White Fish)


Ingredients:

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


Directions:

  • 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!



Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking