Best Pineapple Chipotle Chutney Recipes

Spicy Shrimp Fajitas with Grilled Pineapple Pico image

Provided by Martha Stewart

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 image

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.