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Grilled Pineapple Chutney Recipe | Indian Recipes

Sweet pineapple and tangy lime with smoky onions make a superb accompaniment to the nutty kabobs. You can find peeled and cored pineapples in the refrigerator section at most supermarkets.


  • 1 peeled and cored fresh pineapple, 16 to 18 ounces, cut into 1/2-inch-thick slices
  • 1 1/2-inch medium red onion slice
  • 1 tbsp. lime juice
  • 1/2 tsp. hot sauce (optional)
  • Generous pinch of salt


  1. Grill the pineapple and onion over medium heat until tender, about 5 to 7 minutes, turning once. Transfer them to a work surface; cut each pineapple ring into about 8 chunks (they can be stacked and cut). Chop the onion coarsely. Toss with the lime juice, hot sauce, and salt. Let cool. Makes about 2 cups and serves 8.