Roasted Pineapple Sauce with Maple and Balsamic
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:2 1/2 cups
Ingredients
- 2 cups fresh pineapple chunks (about 1 pound)
- 1 cup rough chopped red onion
- 2 tablespoons olive oil
- Salt
- ½ cup maple syrup
- 2 teaspoons Dijon, brown or whole grain mustard
- red pepper flakes, optional
- ¼ cup balsamic vinegar
- 1 tablespoon butter, optional
- 473.18ml fresh pineapple chunks (about 1 pound)
- 236.59ml rough chopped red onion
- 25.56g olive oil
- Salt
- 118.29ml maple syrup
- 8.52g Dijon, brown or whole grain mustard
- red pepper flakes, optional
- 59.15ml balsamic vinegar
- 12.78g butter, optional
Delicious on pork, chicken or seafood - especially when grilled or roasted. Or use this sauce as a glaze during the second part of cooking meats (fabulous on ham) or serve with buttery cheeses like brie.
Preparation
STEP 1
Preheat oven to 425°.
STEP 2
Line a baking sheet with both foil and parchment or a silicone baking mat. Place pineapple and onions on baking sheet. Drizzle with oil, season very lightly with salt and toss to evenly coat. Place in oven and roast until very browned at the edges, about 25 minutes. Remove from oven and allow to cool.
STEP 3
Place cooled pineapple and onions on cutting board and roughly chop, reserving accumulated juices (or place in a food processer and pulse once or twice).
STEP 4
Place chopped pineapple and onion and all juices in a saucepan. Add maple, Dijon and pinch of red pepper flakes (optional). Stir to combine, bring to a simmer and cook for 2-3 minutes. Remove from heat and stir in balsamic vinegar, then add butter (optional) and stir well. Serve warm or at room temperature.
Options
Pineapple and onion can also be grilled over medium flame until charred and then used in this recipe, but some additional water may be needed before simmering the sauce.