Pineapple and Teriyaki is a flavor combination reminiscent of Hawaii and it’s often added to dishes to enhance the sweet and tangy flavors. Perfect for summer parties or any luau theme, you can easily incorporate these flavors into a chutney by combining vinegar, teriyaki sauce, and fresh pineapple.
Use this chutney to bring Hawaiian flavors to any dish - whether it's grilled chicken or fish, or a bowl of vanilla ice cream.
1/2 cup White Vinegar
1 cup Teriyaki Sauce
1 Pineapple, Skin and Core Removed and Diced
Stir together the white vinegar and Teriyaki sauce in a medium saucepan. Place the pan over medium heat and bring the mixture to a boil. Add the pineapple and stir to combine. Reduce the heat to a low simmer and allow the mixture to heat until the sauce has thickened and the pineapples have softened, about 30 minutes.
Transfer the chutney to a mason jar, sealing the top. Place the jar in boiling water for 10 minutes. Remove from the water and place in the refrigerator to cool.
The chutney is ready to use when it has cooled to room temperature or below.
Lasts up to 2 weeks when kept in a sealed jar in the refrigerator.
About 4 cups