- 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
- 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
How to Make It
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.