Pineapple Chipotle Chutney Recipes

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SPICY SHRIMP FAJITAS WITH GRILLED PINEAPPLE PICO



Spicy Shrimp Fajitas with Grilled Pineapple Pico image

Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa. It's a Mexican-inspired recipe and family favorite dinner for any night of the week, not just Tuesday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed
1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can)
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 medium white onion, cut into 1/2-inch rounds
1/2 medium pineapple, cored and cut into 1/2-inch rounds
8 flour or corn tortillas (each 6 inches)
1/3 cup packed chopped cilantro, plus sprigs for serving
Avocado slices and sour cream, for serving

Steps:

  • Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.
  • Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

PINEAPPLE CHIPOTLE CHUTNEY



Pineapple Chipotle Chutney image

Make and share this Pineapple Chipotle Chutney recipe from Food.com.

Provided by leeleitch

Categories     Chutneys

Time 40m

Yield 1 3/4 cups, 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter or 1 tablespoon margarine
1 tablespoon olive oil
1 cup red onion, diced
1 1/2 teaspoons allspice
1 chipotle chile in adobo, seeded, finely chopped
1/4 teaspoon adobo sauce (optional)
3/4 cup fresh mango, diced
3/4 cup fresh papaya, diced (firm)
1 1/2 cups fresh pineapple, diced or 1 1/2 cups canned pineapple, diced, drained, juice reserved
1/4 cup pineapple juice or 1/4 cup orange juice
1/4 cup cider vinegar
1/4 cup brown sugar, packed
1 tablespoon fresh coriander, finely chopped

Steps:

  • Heat the olive oil and butter in a pan.
  • Add the diced red onion and cook until translucent, about 5 minutes.
  • Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
  • Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
  • Add the pineapple juice, vinegar and brown sugar.
  • Season with salt and bring to a simmer.
  • Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
  • Remove from heat and add the chopped coriander.
  • Cool to room temperature and serve.
  • Note: Chutney can be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 195.6, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 10.8, Carbohydrate 35.3, Fiber 2.6, Sugar 28.1, Protein 1.1

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