Grilled Pineapple Chutney

Pineapple Chutney

This makes the perfect topping for togarashi cheesecake, but it’s one place I deviated from Ed’s recipe. He blackens pineapple in a skillet with vegetable oil, but I prefer the cleaner, smokier flavor of using a barbecue grill. I also left out the lime zest which I thought, combined with the lime juice overpowered the pineapple.




  1. Cut off the top, bottom and slice off the sides, including the “eyes of the pineapple
  2. Slice into 1/2″ rounds
  3. Use an outdoor grill on highest heat and grill the rounds 6-10 minutes per side, until blackened
  4. Remove and cool briefly, then cut out the core from each slice and discard
  5. Cut into 1/8″-1/4″ pieces
  6. Whisk together the brown sugar, lime juice and rum in a bowl
  7. Add the pineapple and mix gently to coat all the pineapple with the sugar mixture
  8. Cover and chill until ready to use

whole pineapple trimmed pineapple Ready to slice sliced pineapple Blackened pineapple Togarashi Cheesecake Pineapple Chutney