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Pineapple-Bourbon Chutney

Scott Phillips

Yield: Yields about 3 cups.

This sweet-tangy condiment provides a wonderful balance to bites of smoky ham, and it’s also delightful on its own.


  • 1 fresh pineapple, peeled, cored, and diced (about 4 cups)
  • 1 large yellow onion, chopped (about 1-1/2 cups)
  • 1 cup packed light brown sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup bourbon or dark rum
  • 3 Tbs. finely chopped fresh ginger
  • 1 Tbs. lightly packed finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. ground cloves
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 50
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 15
  • Carbohydrates (g): 13
  • Fiber (g): 0
  • Protein (g): 0


  • In a 4-quart saucepan over medium-high heat, combine all the ingredients with 1/4 tsp. salt and a few grinds of pepper. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/4 hours. Add more salt and pepper to taste.

Make Ahead Tips

This chutney can be made up to 3 days ahead and stored in the refrigerator.


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Reviews (3 reviews)

  • teebee | 12/17/2014

    Fantastic! I can't make this too far in advance or I eat it all before I am ready to serve it!

  • aprjns | 12/22/2011

    This is fabulous. I brushed the pineapple slices with olive oil and grilled them first. Captain's Morgan rum works well with this recipe.

  • User avater
    LisaWaddle | 01/15/2009

    This is a great condiment, and works really well with the ham, but also with fish or any grilled meats.

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