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Pineapple Onion Jam

6/4/2021

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I was recently gifted with a bag of onions from a neighbor who was going on vacation and afraid they wouldn't last until she got home.  I immediately thought about making onion jam.  After all, this is grilling season and nothing makes grilled food better than condiments.  I decided that I should try to elevate the usual onion jam that I make.  A quick look around my kitchen and I found inspiration, fresh pineapple.  The pineapple adds a bit of sweetness and screams summer!  

Ingredients:
1/4 cup olive oil
4 medium onions, diced (about 5 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme 
Pinch of red pepper flakes (optional)​, or a seeded and chopped jalapeño would also be great to add heat
2 cups fresh pineapple, cored and cut into small pieces
1/2 cup brown sugar
1/4 cup white balsamic vinegar - I use white balsamic because I like the flavor better than regular balsamic and I like that it doesn't darken the mixture.

In a sauté pan with a lid, heat the olive oil over medium high heat.  Add the diced onions, salt, pepper, thyme, and red pepper flake if using, to the heated olive oil.  Cook the onion with the lid on, stirring occasionally, until the onions begin to soften, about 5 minutes. 
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Once soft, remove the lid, give a stir and continue to cook over medium heat until the onions begin to brown.  If they start to brown too fast, lower the heat.  If the pan gets too dry, add a couple of tablespoons of water.  The onions should become golden and soft.

Now add the fresh pineapple pieces, the sugar, and the vinegar.  If you didn't have fresh pineapple, use could use canned.  Just make sure to drain the pineapple before adding it to the onion mixture.  I added the fresh pineapple at this point because I wanted it to cook and release some of its natural juice but I didn't want it to get super soft.   A light smash with a potato masher helped to release the juice but kept the pieces whole.

Continue to cook the mixture uncovered until most of the liquid has evaporated and it has become thick.  
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I decided to grill a pork tenderloin to go with this delicious condiment.  Simple and easy.  
  • 1 pork tenderloin, silver-skin removed
  • 4 cloves of garlic, chopped
  • 2 tablespoons of Dijon mustard
  • Salt & pepper
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Place all ingredients in a resealable bag and marinate in the refrigerator for 30 minutes.  Remove from the bag and grill the tenderloin, turning on all sides until an internal temperature of 145 degrees is reached.  Always let grilled meats rest once off the grill so the juices distribute back into the meat.  Slice, and serve.
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This pineapple onion jam would also be delicious on chicken, fish, burgers, even on toasted bread with goat cheese as an appetizer.  ​

Keep jam in the refrigerator.  
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    ​I'm Chef Julie Szimon.  My passions are family, food, wine and travel.  

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