Pineapple Mint Relish Recipes

PINEAPPLE-MINT RELISH

Pineapple-Mint Relish image

Categories Condiment/Spread Fruit No-Cook Easter Quick & Easy Pineapple Mint Spring Bon Appétit

Yield Makes 4 cups

Number Of Ingredients 5

Ingredients

1/2 large pineapple, peeled, cored, cut into 1/4-inch pieces (about 3 cups)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
2 teaspoons grated lemon peel

Steps:

Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

PINEAPPLE RELISH

Pineapple Relish image

Provided by Food Network

Categories condiment

Time 1h35m

Yield 2 cups for 12 to 16 hot dogs

Number Of Ingredients 10

Ingredients

1 tablespoon oil
1 cup diced sweet onion
1/4 cup diced green pepper
1 (20-ounce) can crushed pineapple
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup cider vinegar
1 teaspoon fresh lime zest
1 tablespoon whole-grain mustard
1 clove garlic, chopped

Steps:

In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

PINEAPPLE AND MINT CHUTNEY

Pineapple and Mint Chutney image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
a 4 1/2-pound pineapple, peeled, cored, and cut into 1/3-inch dice
1/3 cup minced red onion
1/4 cup sugar, or to taste

Steps:

In a bowl combine the mint with the pineapple, the onion, the sugar, and a pinch of salt and stir the mixture until it is combined well. Let the chutney stand, covered, for 1 hour. The chutney may be made 1 week in advance and kept covered and chilled. Serve the chutney with grilled meat and fish.

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