Pineapple and Yellow Bell Pepper Ketchup
Pineapple and Yellow Bell Pepper Ketchup
Open in full-screen mode

Pineapple and Yellow Bell Pepper Ketchup

15 MIN
25 MIN
375 ml (1 1/2 cups), approximately



  1. In a saucepan, bring all the ingredients to a boil, stirring frequently. Simmer over medium heat, uncovered, for about 20 minutes or until the ketchup is syrupy and the pineapple, bell pepper, and onion are translucent. Season with salt and pepper. Let cool.
  2. Cover and refrigerate for at least 2 hours or until completely chilled.
  3. Serve with poultry or pork. Will keep for about two months in the refrigerator or 6 months in the freezer.


  1. OMG! This went with our chicken tenders tonight. Will be making this one again and again.

  2. Very nice. I haven't tried it with the chicken yet but I'm sure it will be great!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.