Grilled Pineapple & Golden Raisin Chutney

July 6, 2012 (CHICAGO) (WLS) -- Ditch the hot dogs and the hamburgers. Backyard barbecues are an excellent opportunity to serve healthy, better for you dishes.

Yield: 7 servings, 2/3 cup each

This delicious condiment and toppingrich in vitamin Cis an excellent way to consume more of the recommended daily serving of fruit. Grilling the pineapple rings adds a pleasantly smoky flavor dimension, and a touch of heat from jalapeño contributes to sweet and spicy goodness.

Ingredients
1 fresh Golden pineapple core
2 T. honey
2 c. diced onion
1 c. golden raisins
1 c. packed light-brown sugar
¾ c. cider vinegar
1 large red jalapeño chile, diced (seeds removed if less heat desired)
¾ c. diced green bell pepper
1 T. lemon juice
1 t. grated lemon zest
½ t. salt
2 T. chopped fresh mint

Directions

• Heat grill to high.
• Slice the pineapple core into rings, about ½" thick. Brush both sides of the pineapple rings with honey. Grill the rings until browned on one side for about 2 minutes. Flip the rings and grill the other side, also for about 2 minutes. Place the grilled pineapple slices in a large bowl and let rest (about 5 minutes) to collect the juice.
• Cut the pineapple rings into 1" chunks and combine with the juice.
• In a large saucepan, combine the pineapple, juice and all remaining ingredients. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the chutney thickens.
• Serve the chutney over grilled chicken, beef, pork or fish, or as a fresh-fruit dessert topping. As a snack, spoon over a brick of low-fat cream cheese and serve with whole-grain crackers.

Nutrition Information per Serving
199 calories; 2 g. protein; trace fat (trace saturated fat); 52 g. carbohydrates; 3 g. fiber; 0 mg. cholesterol; 145 mg. sodium

Recipe developed by Renee Zonka, RD, CEC, CHE, dean, Kendall College School of Culinary Arts, Chicago.

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