- 1 tablespoon oil
- 1 cup diced sweet onion
- 1/4 cup diced green pepper
- 1 (20-ounce) can crushed pineapple
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup cider vinegar
- 1 teaspoon fresh lime zest
- 1 tablespoon whole-grain mustard
- 1 clove garlic, chopped
In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Hank Adaniya, owner of Hank's Haute Dogs in Honolulu, HI.