PINEAPPLE CHUTNEY IS a great condiment to have on hand when you want to add a kick to beans and rice dishes, wraps, or even stir-fries. If you prefer less heat, you can cut back on the jalapeño peppers. And if you are not a cilantro fan, try mint instead.MAKES 1½ CUPS½ medium yellow onion, peeled and diced small1 tablespoon grated ginger2 jalapeño peppers, seeded and minced½ tablespoon cumin seeds, toasted and ground½ fresh pineapple, peeled, cored, and diced½ cup finely chopped cilantroSalt to tastePlace the onions in a large skillet or saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the ginger, jalapeño pepper, and cumin seeds and cook for another 4 minutes. Add the pineapple and remove the pan from the heat. Stir in the cilantro and salt.
Pineapple Sweet-and-Sour Sauce
THIS UNUSUAL SAUCE goes well with a variety of dishes, such as Spicy Sweet-and-Sour Eggplant and the Sweet-and-Sour “Meatball” Stir-Fry. There are many variations on sweet-and-sour sauce, but this is one of my favorite recipes. The brightness of the pineapple juice pairs well with all kinds of vegetables and grains, and this sauce is a great one to have on hand for a last-minute stir-fry.MAKES 2 CUPS1½ cups unsweetened pineapple juice¼ cup apple cider vinegar¼ cup low-sodium soy sauce1 clove garlic, peeled and minced¼ cup plus 2 tablespoons brown rice syrup, more to taste2 tablespoons arrowroot powder, dissolved in 4 tablespoons cold waterCombine the pineapple juice, vinegar, low-sodium soy sauce, garlic, and brown rice syrup in a saucepan. Bring the pot to a boil, and whisk in the arrowroot mixture. Cook until thickened, about 1 minute.