Pineapple Chutney

A bowl of chunky pineapple chutney with pieces of chile that could be either sweet or spicy.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 1¾ cups

Active Time: 35 minutes

Total Time: 35 minutes

This chutney can be made a bit spicy by using a pinch or so of crushed red pepper flakes instead of the sweet.


  • 2 cups drained canned pineapple

  • ¾ cup sliced onion

  • 1½ teaspoons chopped garlic

  • ¼ cup plus 1 tablespoon granulated sugar

  • ¼ cup plus 1 tablespoon white wine vinegar

  • 1 tablespoon lemon juice

  • ¼ teaspoon sweet paprika flakes, also known as sweet red pepper flakes

  • Extra-virgin olive oil, optional


Put everything in a medium saucepan and stir together. Set over medium-high heat and bring to a simmer. Continue to cook, adjusting the heat to medium-low to keep the mixture at a simmer, stirring often, until the mixture has thickened and is very soft, 20 to 25 minutes.

Remove from the heat. Blend with an immersion blender (or transfer to a blender), but keep the consistency chunky. Drizzle with a little olive oil, if you like.