To make pineapple chutney glaze, simply mix together 1 cup of your favorite chutney, 0.5 chopped pineapple, 0.5 finely chopped onion, 1 clove of finely chopped garlic, 15g of finely chopped ginger, a handful of chopped coriander, 4 sprigs of chopped thyme, 25g of spring onion, 10mL of your preferred oil, and the juice of 0.5 lemon. After cooking your meat, smear the glaze on it and allow it to caramelize in the pan for a shiny finish.

Yes, pineapple chutney glaze can be made vegan-friendly by ensuring that the chutney you choose does not contain any animal products. The ingredients used in this glaze, such as pineapple, onion, garlic, ginger, and herbs, are all plant-based, making it a great option for vegans.

If you don't have pineapple on hand, you can substitute it with mango or peach for a similar sweet and tangy flavor. Alternatively, you could use canned pineapple if fresh is not available, but be sure to drain it well before mixing it into the glaze.

Store any leftover pineapple chutney glaze in an airtight container in the refrigerator. It should last for about 3 to 5 days. You can also freeze it in small portions for longer storage, which can be handy for future meals.

Pineapple chutney glaze pairs wonderfully with grilled meats such as chicken, pork, or fish. It can also be drizzled over roasted vegetables or used as a dipping sauce for appetizers like spring rolls or chicken skewers, adding a sweet and tangy flavor to your dishes.