Pineapple And Squash Dinner Delight Recipe

About this recipe

A refreshing and tangy dish combining pineapple and squash, perfect for a Jain-friendly dinner. This recipe balances sweetness and acidity for a unique flavor profile.

Ingredients

• 300G Pack'D Organic & Chopped Pineapple
• - Sunita Lemon Juice Organic
• 600G Picard-Organic Courgette Slices
• 1 Kg Tate & Lyle Granulated Sugar

Instructions

1. 1. Wash and cut courgette into bite-sized pieces without peeling.
2. 2. In a large pot, combine 2 cups of water, 2 cups of sugar, and 2 tablespoons of lemon juice. Bring the mixture to a boil.
3. 3. Add the courgette pieces to the boiling mixture and cook until tender, approximately 5-7 minutes. Avoid overcooking.
4. 4. Add 1 cup of pineapple chunks to the pot and bring the mixture back to a boil for 3-5 minutes.
5. 5. Spoon the hot mixture into sterilized jars and seal tightly. Allow to cool to room temperature.
6. 6. Chill the jars in the refrigerator for at least 2 hours before serving.
7. 7. Serve the chilled pineapple and squash dish as a refreshing dinner side or light main course.