2 tsp vegetable oil

3 cups diced fresh pineapple or canned pineapple tidbits

1 1/2 cups diced onion

2 garlic cloves, minced

1/2 cup pineapple juice

2 Tbsp brown sugar

2 Tbsp cider vinegar

2 drained canned chipotle chiles in adobo sauce, minced

1 Tbsp adobo sauce (from chipotle chiles)

1/2 cup chopped fresh cilantro

2 Tbsp fresh lime juice

1/2 tsp salt

Heat oil in large skillet over medium-high heat.  Add pineapple and onion; saute 10 minutes or until lightly browned.  Add tomato and garlic; saute 1 minute.  Stir in pineapple juice, brown sugar, vinegar, chiles, and adobo sauce.  Cook 6 minutes, stirring occasionally.  Stir in cilantro, lime juice, and salt.  Serve warm or cover and chill. 

Yields 10 servings of 1/4 cup each for 1 point.

This goes great with grilled fish or pork tenderloin.

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