Serves: 10
Total Calories: 110

1 (20-ounce) can crushed pineapple
1 cup white wine vinegar
1 cup light brown sugar, firmly packed
1 cup finely chopped red onion
1 tablespoon minced fresh ginger
1/2 , Habanero or 2 serrano chile, , stemmed, seeded, and finely chopped

TO MAKE THE CHUTNEY: In a 2-quart saucepan combine the pineapple chutney ingredients. Bring to a boil, reduce heat to medium-low, and simmer, uncovered for 30 to 40 minutes or until the mixture thickens. If there is still liquid in the bottom of the pan, raise heat to medium-high and cook, stirring, until it evaporates. Remove from the heat. Cover and refrigerate until ready to use, up to one week.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 110
Calories from Fat: 0

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