Piquant Pineapple Relish
Good with Grilled Chicken or Pork

Servings: 8

NOTE: HOT - To lessen the heat, halve the amount of chilies

2 cups fresh pineapple, diced or 14 ounce can crushed pineapple in juice
4 tablespoons fresh orange juice or reserved pineapple juice from can
2 tablespoons light brown sugar
2 tablespoons white wine vinegar
1 clove garlic
4 scallions (spring onions)
2 red chilies
10 fresh sweet basil leaves
Salt and ground black pepper

Drain the crushed pineapple thoroughly and reserve about 4 tablespoons of the juice.

Place 4 tablespoons orange juice or reserved pineapple juice in a small pan with the sugar and wine vinegar and heat gently, stirring until the sugar dissolves. Remove the ppan from heat and add salt and pepper to taste.

Finely chop garlic and onions. Halve the chilies, remove the seeds and finely chop flesh. Shred the basil leaves.

Pleace the pineapple, garlic, onions and chilies in a bowl. Mix well and pour in the sauce. Let to cool for 5 minutes and then stir in shredded basil.

Per Serving: 46 Calories; trace Fat (4.7% calories from fat); trace Saturated Fat; 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.


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