TV Dinner: Pineapple Ginger Marinade & Blueberry Chutney

TV Dinner: Pineapple Ginger Marinade & Blueberry Chutney

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With the Fourth of July next week, Chef Chris Manning has a pair of recipes that are great for summer cookouts.

These dishes are great when paired with Coyote Moon Vineyard's 

Unfortunately, technical difficulties prevent us from posting a video, but the recipes are below.

 Pineapple Ginger Marinade

- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 1 cup Craisins
- 2 or 3 cloves garlic, minced
- 2 tablespoons grated ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon crushed red pepper

Heat and stir all ingredients over medium heat until sugar is fully dissolved. Let cool. Use to marinate chicken or pork in the refrigerator overnight or up to 24 hours.

Blueberry Chutney

- 1 1/2 pints (about 3 cup) fresh or frozen blueberries
- 1/4 cup chopped onion
- 1 tablespoon grated ginger
- 1/2 cup firmly packed brown sugar
- 1/3 cup cider vinegar
- 1/4 teaspoon salt
- 1 3-inch cinnamon stick

In large saucepan, combine all ingredients in large saucepan and bring to boil over medium heat, stirring frequently. Boil 1 minute. Remove cinnamon stick and let cool. Refrigerate to chill before serving.

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