Pineapple Onion Jam
Backstory:
I had a spare pineapple after shooting the Gluten Free Pineapple Drop Biscuits recipe and I thought this might be a fun recipe. I think it turned out great and is a fantastic condiment with a ton of uses.
Ingredients:
3 lbs onions (you can really use any onions you like or a mix)
1 very ripe pineapple
1 tbsp coarse kosher salt
black pepper, to taste
1/4 cup neutral oil or fat of your choice
preferred liquid for deglazing (ham jus, stock, water, wine, etc)
Method:
Peel and cut your onions into a half inch dice. Peel and core the pineapple. Cut pineapple into a quarter inch cubes.
Place a wide medium deep pan over a medium high burner. To the pan add 1/4 cup of your chosen fat, onions, salt, and pepper. If you are using stock to deglaze you will want to reduce the salt in this step and adjust later as stock can contain a lot of salt. My liquid of choice for deglazing is ham jus leftover from roasting a ham. This is very salty so I add only 1 tsp of salt to start the onions.
Cook onions stirring often. The hotter you cook the faster this bit will go but you will need to stir and deglaze more. When you get a dark fond on the bottom scrape the onions to the sides and deglaze the pan with your liquid of choice scraping the fond up once softened. Once most of the liquid is cooked off again, mix everything back together and continue caramelizing the onions. Continue this cycle of stir, deglaze, stir until the onions are dark and jammy.
Add pineapple to the pan and stir in. Continue cooking, stirring, deglazing as necessary until the pineapple becomes tender and somewhat translucent. Add cayenne if using. Continue cooking until all liquid is cooked out.
Taste for salt, pepper, and cayenne levels. Adjust as necessary.
Serve as a condiment on burgers, hot dogs, sausages, etc. Add in cubed ham and serve on a cracker with a dollop of sour cream and chives for an easy and tasty appetizer.