Grilled Balsamic Onions with Pineapple Chutney |
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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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