Description
These Spicy Pineapple Jalapeño Chutney are a perfect blend of sweet and spicy flavors, ideal for elevating your meals. The juicy pineapple pairs wonderfully with the heat from the jalapeños, creating a chutney that’s versatile and can be served with a wide range of dishes. Whether you’re serving it with grilled meats, spreading it on sandwiches, or simply enjoying it with cheese, this chutney is sure to impress your guests!
Ingredients
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2 cups fresh pineapple, diced
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2–3 jalapeño peppers, finely chopped (adjust to desired spice level)
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1/2 cup red onion, finely chopped
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1/4 cup brown sugar (or more for added sweetness)
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1/4 cup apple cider vinegar
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1/4 cup water
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1 tsp grated ginger
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1/2 tsp ground cinnamon
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1/4 tsp ground cloves
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1/4 tsp salt
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1/4 tsp black pepper
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1 tbsp olive oil
Instructions
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Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper for easy cleanup.
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Wash and dry the pears, then slice them in half lengthwise. Carefully scoop out the cores to create a small cavity in each pear half.
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Arrange the pear halves in the prepared baking dish, cut side up.
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Sprinkle crumbled feta cheese and dried cranberries over each pear half, filling the cavities and letting some spill over for a rustic presentation.
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Drizzle honey generously over each pear half.
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Bake in the preheated oven for 20-25 minutes, or until pears are tender and the honey has caramelized slightly.
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Remove from the oven and let cool slightly. Garnish with fresh thyme or parsley if desired. Serve warm.
Notes
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For added crunch, sprinkle chopped walnuts or almonds over the pears before baking.
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These baked pears can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
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If you prefer, substitute the feta cheese with blue cheese for a stronger flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes