Apricot-Pineapple Chutney {Over Baked Chicken} Recipe

Hi everyone! I’m excited to share today’s recipe with you because it involves a fruit that I have never eaten raw before. I know, amazing right? I’m sure that I’ve had apricots sometime in my youth, but I can’t remember the last time I had a fresh apricot. I have tried the dried version, but they’ve always had sugar in them which gave them an overly sweet, unnatural taste that I hated and would never take another bite of.

Last week, I saw them sitting in the organic fruit section next to the apples. To be honest, the only reason I decided to buy them was because of how cute they looked. I know,  it’s terrible. Imagine what happens when I go shopping and I see a cute pair or shoes- bad news! Anyway, I picked up a few of the soft little fruits and decided I would integrate them into my meal in some way, shape or form.

After getting home I decided that a citrus chutney over chicken sounded good. It has been pretty warm here in Indiana the past few weeks, so anything involving citrus sounds wonderful. I happened to have some pineapple in the pantry so I decided to create my own chutney concoction. It just so happens that it turned out wonderful and may be one of my favorite chicken toppings (it would also go really well on pork).

This recipe is not only yummy, it’s also paleo, gluten-free, dairy-free, legume-free and sugar-free. It’s super easy and the combination of the vinegar, apricots and jalapeno is unusually delicious. What a fancy way to dress-up your everyday chicken!

After doing some research, it looks like apricots are not only very cute, they are very good for you too. The best of both worlds- cute and good for you…yes! Apricots are great sources of Vitamin C and A, and are also a good source of potassium, fiber and beta carotene. Just three little apricots will give you almost a half day’s worth of Vitamin A. Pretty neat.

Now that we know apricots are both cute and healthy, read on to see how to make this easy, yummy apricot-pineapple chutney recipe!

Apricot-Pineapple Chutney {Over Baked Chicken} Recipe

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy


  • 4 fresh apricots
  • I can (20 oz) Pineapple in juice
  • 1 jalapeno
  • 1/2 cup Coconut Vinegar
  • 1 jalapeno
  • 1/2 teaspoon basil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon all spice


  1. First, chop your apricots into small chunks. Then, de-seed your jalapeno and chop into small bits.

  2. Once those are chopped, cut the pineapple (if not already into chunks) into similar sized pieces. I did a rough chop so some of mine were a little large. After everything is chopped, add the pineapple plus the juice, apricots, jalapeno and vinegar and spices to a small saucepan.

  3. Over medium-high heat, bring the mixture to boil. Continue to stir so that nothing sticks to the bottom. Once the mixture is boiling, turn the heat to medium/low and allow to simmer for 15 minutes or until thickened. I probably should have let mine cook longer and therefore become a little thicker, but I was more concerned about taste (and how quick I could cook) than texture.

  4. Once it becomes thick, pour over chicken (or pork or whatever protein source you want).

  5. If you’re pouring it over chicken, bake entire dish at 350 for approximately 25 minutes or until the chicken is cooked through. Take out of the oven and let rest.

  6. When serving, make sure to scoop some of the chutney out of the dish and into chicken or protein. It made a lot so each chicken breast had plenty of chutney on top. Enjoy!



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