Grilled shrimp sizzle when resting in a pool of this tangy, mildly-spicy chutney. It's also delicious on grilled chicken, swordfish, or tuna.
Serves: 1 cup
Preparation time: 4 minutes
Cooking time: 4 minutes
- Heat oil in a small saucepan over medium-high heat.
- Stir in ginger and garlic, cook for 30 seconds, then add jalapeño and bell pepper, cook 1 minute longer.Stir in pineapple, Apricadabra, and rice vinegar.
- Bring to boil, then simmer for 2 minutes longer.
- Remove from heat, and let cool.
- Before serving, stir on the cilantro.
Ingredients
FeaturingSarabeth's Apricadabra
2 teaspoons vegetable oil
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1 tablespoon minced jalapeño pepper
1/2 cup finely diced red bell pepper
1/2 cup drained canned, crushed pineapple in juice
1/4 cup Sarabeth's Apricadabra
1/2 teaspoon rice wine vinegar
2 tablespoons finely chopped cilantro leaves
