This pineapple and roasted red pepper chutney is sweet, savory, and tangy without added sugar or relying on a jarred pepper label we cannot verify. Fresh pineapple stays in distinct golden pieces while roasted pepper, onion, and garlic cook into a glossy spoonable condiment.
I like this beside a simple skillet meal when dinner needs one bright element. It gives cooked chicken or pork a completely different direction while keeping the condiment itself separate and reusable.
Where This Chutney Fits On GAPS
This recipe fits Full GAPS. The source used vinegary jarred peppers but did not preserve their complete ingredient label. This version follows the source’s explicit fresh-pepper alternative: roast and peel fresh red bell peppers, then finish the cooked chutney with one measured tablespoon of raw apple cider vinegar.
Prepare The Roasted Peppers First
Roast six red bell peppers until their skins blister, then peel, seed, and dice them. Prepare them ahead because their roasting time is separate from the chutney’s forty-minute prep-and-cook time.
Start With The Onion
Melt three tablespoons butter in the Artichaut skillet. Add one cup chopped onion and cook for one to two minutes. The edges should begin turning translucent while the centers remain pale.
Add Pineapple And Roasted Pepper
Add the diced peppers and one cup fresh pineapple cubes. Cook for two minutes, stirring so the pineapple warms and releases a small amount of juice without losing its shape.
Cook Until Glossy And Thick
Add the chopped garlic and continue over medium heat for about twenty minutes, stirring constantly. The mixture is ready when the onion and pepper are soft, the liquid clings to the fruit and vegetables, and a spatula leaves a brief trail across the skillet.
Remove the skillet from the heat and stir in one tablespoon raw apple cider vinegar. Rest five minutes so the tang moves through the whole batch instead of tasting sharp in one spot.
Serving And Storage
Spoon the chutney beside separately cooked chicken or pork, or use a small amount to brighten a Full GAPS plate. Chicken is a serving suggestion from the source, not an ingredient hidden inside this chutney card. Cool leftovers promptly and refrigerate covered.
Frequently Asked Questions
Can I Use Jarred Roasted Peppers?
This version uses fresh roasted peppers because the source no longer had the complete jar label available for verification.
Why Add Vinegar After Cooking?
The source suggests one tablespoon with the fresh-pepper route. Adding it off heat keeps the measured tang clear and prevents it from cooking away.
Is Chicken Part Of The Recipe?
No. Cook chicken separately if you want it as a serving partner. The chutney remains its own one-formula post and card.
Recommended Equipment
- Le Creuset Signature 10.25-inch skillet in Artichaut
- Flexible silicone spatula
- Cutting board
- Chef knife
- Measuring cups and spoons
Pineapple and Roasted Red Pepper Chutney for Full GAPS
Ingredients
Equipment
Method
- Prepare the red bell peppers in advance: roast until blistered, peel, remove seeds and stems, and dice.
- Melt the butter in the Artichaut skillet over medium heat. Add the onion and cook 1 to 2 minutes, until the edges begin to turn translucent.
- Add the diced roasted peppers and pineapple. Cook 2 minutes, stirring so the pineapple warms and releases a little juice.
- Add the garlic. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture is glossy and thick and the onion and pepper are soft.
- Remove from the heat and stir in the apple cider vinegar. Let the chutney rest 5 minutes before serving so the tang disperses evenly.
Notes
Tried this recipe?
Let us know how it was!More Full GAPS Sauces And Condiments
The planned WFLI Sauces and Condiments collection will gather fruit sauces, savory chutneys, dressings, and meal-building components. Watch the WFLI shop for its release.
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