Pineapple Chutney with Baked Cheese
A great appetizer to serve at parties with an assortment of crackers.
Recipe Summary
Prep Time
20 mins
Total Time
45 mins
Serves
12
Calories
160

Ingredients
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8 oz brie, feta or goat cheese
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5 tbsp packed brown sugar
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5 tbsp apple cider vinegar
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1 tsp crystallized ginger, chopped
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1/2 tsp ground coriander
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1/4 tsp salt
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1/4 cup dried apricots
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1 can (20 oz.) DOLE® Canned Tropical Gold® Pineapple Chunks in 100% Pineapple Juice
Steps to Sunshine!
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Preheat oven to 400°F. Spray small baking dish with cooking spray. Drain pineapple; reserve 3/4 cup juice.
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Combine pineapple chunks and reserved pineapple juice in blender or food processor. Cover; blend until chunky.
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Pour pineapple mixture into medium saucepan with apricots, sugar, vinegar, ginger, coriander and salt. Heat to boiling; reduce heat simmer 10 minutes, stirring occasionally. Stir in raisins and continue cooking 10 more minutes until thickened.
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Arrange cheese in prepared baking dish.
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Bake 10 to 15 minutes or until cheese softens. Serve warm pineapple chutney over cheese and serve with assorted crackers.
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