ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Balsamic Onions with Pineapple Chutney

Prep time 7 mins
Cook time 15 mins
Yield 4 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

  4. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook