Pineapple-Onion Marmalade

Take marmalade to the tropics by using crushed pineapple in the onion and vinegar mixture. It's a delicious accompaniment to pork and chicken dishes.

Pineapple-Onion Marmalade Enlarge Image
6 users rated this recipe an average rating of 5.0
Makes:
20 servings
Serving Size:
2 Tbs.
Yields:
Makes 2-1/2 cups
Prep:
30 mins
Cook:
55 mins
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Pineapple-Onion Marmalade

Ingredients
2
pounds white onions, chopped (5 cups)
1/4
cup cooking oil
1
8 ounce can crushed pineapple (juice pack)
1
cup cider vinegar or white wine vinegar
3/4
cup packed brown sugar
1/2
teaspoon salt

Directions

  1. In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent overbrowning).
  2. Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet. Bring to boiling, stirring to dissolve sugars; reduce heat. Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
  3. Serve marmalade warm with cooked chicken or pork, or spread on toasted baguette slices. If desired, transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving. Makes 2-1/2 cups (twenty 2-tablespoon servings).

Nutrition Facts

(Pineapple-Onion Marmalade)
    Per serving:
  • 109 kcal cal.,
  • 3 g fat
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 63 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 19 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet

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