Grilled Balsamic Onions with Pineapple Chutney

Oxmoor House
4 servings.


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2 large onions (about 1 1/2 pounds)
Vegetable cooking spray
1/4 cup mango chutney (such as Major Grey)
1/4 cup drained, crushed pineapple in juice
3 tablespoons balsamic vinegar, divided


Prep: 7 Minutes
Cook: 15 Minutes

Peel onions, and slice each into 4 slices. Place onion slices in a single layer in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and microwave at HIGH 5 minutes.

While onion cooks, combine chutney and pineapple; stir well. Set aside.

Remove onion slices from dish, and place in a single layer on 2 large pieces of aluminum foil coated with cooking spray. Brush onion slices evenly with half of vinegar; wrap tightly in aluminum foil.

Place foil packets, seam sides down, on grill rack over medium-hot coals (350° to 400°). Grill, covered, 10 minutes; turn packets. Open packets, and brush onion slices evenly with remaining vinegar. Top each slice with 1 tablespoon chutney mixture. Loosely wrap slices; grill 5 additional minutes or until onion is glazed and crisp-tender.

Created date

August 2009

Nutritional Information

Calories 115
Caloriesfromfat 5 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 27.1 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 40 mg
Calcium 0.0 mg