This delicious chutney recipe is perfect to serve with just about any grilled meat. I love it with grilled salmon fillets.

Ingredients:

• 2-1/2 cups chopped pineapple
• 1/2 cup chopped onion
• 1/2 os seeded jalapeno
• 1/2 cup honey
• 1/2 cup white wine
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/8 tsp. red pepper flakes
• 1/4 cup chopped cilantro

Preparation:
In heavy saucepan, mix all ingredients, except cilantro Cook over high heat until boiling, stirring frequently. Reduce heat to low and cook, stirring occasionally, until pineapple is tender and mixture is thickened, about 20-30 minutes. Set aside to cool. Pour over your favorite meat, chicken, or fish. Garnish with cilantro.

Don’t forget to subscribe to my newsletter.

If unable to see VIDEO click here.

Baked Tilapia & Pineapple Chutney

4 Tilapia filets (substitute with any white fish)
2c bread crumbs
1/2c (low fat) parmesan cheese
2 tsp. red pepper flake
2c pineapple (diced)
1c grape tomatoes
1c cilantro
1c red onion (diced)
2 tbsp. olive oil
1/4c lemon juice
salt & pepper to taste

Mix: bread crumbs, parmesan cheese, red pepper flake, and salt and pepper in a bowl. Spread on flat dish.

Rinse fish in water and coat with bread crumb mixture.

Spray broiler pan with olive oil. Place fish on pan.

Bake 400*F for 15 minutes. (till internal temperature of fish is 145*F)

While fish is baking, mix the remainder of the ingredients in a large bowl.

Plate the fish and spoon pineapple chutney over the top.

Serve with brown rice and your favorite vegetable.