MANGO & PINEAPPLE CHUTNEY
- 1 4Earth Farms™ Pineapple, peeled and diced
- 3 large mangoes, peeled, pitted and diced
- 1/2 cup brown sugar
- 1 1/2 Tablespoons curry powder
- 1/2 cup apple cider vinegar
- 2 Tablespoons vegetable oil
- 1 teaspoon crushed red pepper flakes
- 1 large sweet onion, minced
- 4-inch piece fresh ginger root, peeled and minced
- 1 large yellow bell pepper, diced
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizze, then stir in minced onion. Reduce the heat to low, cover and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increae the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, about 2-3 minutes.
- Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer and cook for 30 minutes, stirring occasionallly.
- Cool the chutney completely when done and store in an airtight container in the refrigerator.
- 1 cup 4Earth Farms™ Pineapple, finely chopped
- 1/2 cup diced red bell pepper
- 1/2 cup diced green pepper
- 1 cup frozen corn kernels, thawed
- 1 (15 ounce) can black beans, drained and rinsed
- 1/4 cup chopped onions
- 2 green chile peppers, chopped
- 1/4 cup orange juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro.
- Season with cumin, salt, and pepper.
- Cover, and chill in the refrigerator until serving.
BAKED PINEAPPLE TERIYAKI CHICKEN
- 1 Tablespoon cornstarch
- 1 Tablespoon room temperature water
- 1/4 cup (50g) brown sugar
- 2 Tablespoons (42g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 4 skinless boneless chicken breasts
- 1 cup 4Earth Farms™ pineapple, cut into chunks
- optional: chopped green onion and sesame seeds for garnish
- Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
- Meanwhile, preheat oven to 400°F (204°C).
- Arrange chicken and pineapple slices in a bake pan (any size works– I used a 10-inch casserole dish. Use a 9-inch square pan, an 11×7 pan, an 8-inch square pan, etc). Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
- Bake uncovered for 30-32 minutes or until the chicken is completely cooked through. This is optional: at the 25 minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more teriyaki they’ll soak up. You can also cut up the chicken when it is raw prior to cooking.
- Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.