Pineapple-Cranberry Chutney

  • Yield Makes 1 1/2 cups
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  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced into rings
  • 1 medium pineapple, trimmed and cut into cubes (about 4 cups)
  • 1/4 cup sugar
  • 1/2 cup pineapple juice
  • 1 tablespoon balsamic vinegar
  • 1 cup fresh or frozen cranberries
  • 2 tablespoons fresh thyme


  1. In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.

  2. Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.

  3. Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.

  4. Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.

  5. Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.

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