Stewed Pineapple

2 Tbsp canola oil
1 tsp black or yellow mustard seeds
2 cups cubed fresh pineapple
1/2 cup golden raisins
6 to 8 dried red chiles, to taste, stems removed
1/2 cup firmly packed dark brown sugar
1/4 tsp kosher salt

Heat the oil in a small saucepan over medium high heat. Add the mustard seeds, cover the pan and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the pineapple, raisins, and chiles. Reduce the heat to medium and cook uncovered, stirring occasionally, until the raisins are plump and the pineapple is lightly browned, 5 to 8 minutes.

Add the brown sugar and cook, stirring so it melts, 2 to 4 minutes.

Pour in 1 cup water, and sprinkle in the salt. Cook uncovered, stirring occasionally, until the sauce turns soupy-thick, 10 to 15 minutes.

Serve immediately or cover and refrigerate for up to 1 week. Reheat to warm it before serving.


Number of Servings: 8

Recipe submitted by SparkPeople user SHAZAMER.