Apricot Cranberry Chutney


  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1 pkg (6 oz each) dried cranberries (6 oz = about 1-1/3 cups)
  • 1 pkg (6 oz each) dried apricots, chopped (6 oz = abt 1-1/3 cups)
  • 1/2 cup honey


Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.

Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed. Serve warm or at room temperature with roasted turkey, chicken or pork.

Cook's Tip: For a more tart taste, add a bit of grated orange or lemon peel to chutney.

Fire-Roasted Tomato Vinaigrette


  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon hot pepper sauce


  1. Place all ingredients in blender container. Puree 1 to 2 minutes or until smooth.
  2. Chill 2 hours before serving. Makes about 2-1/2 cups.

Sides to Grill Up with Your Burgers

The days are getting longer, the weather’s warming up and the grill is calling your name. This year, make outdoor dining even easier by stepping out of the kitchen and making your sides right alongside your burgers and hotdogs. We’ve asked corporate chef Eric Dougherty to share his favorite sides for the grill, along with cooking tips, below.

Side Dish: Bacon-Wrapped Grilled Asparagus
For this side, you’ll need a bunch of large raw asparagus and thick-cut, smoked bacon. Use a knife to trim the bottom inch off of the asparagus (the thicker end), and roll one half of a piece of bacon around each individual asparagus. After wrapping each piece of asparagus in bacon, place the asparagus on the grill with the loose side of the bacon facing the grill grates. Grill the asparagus until the bacon is slightly charred (approximately two minutes), then move each piece to a higher shelf on the grill. Let the asparagus cook on the top shelf of the grill for approximately three more minutes, or until the asparagus lightly tender and the bacon is golden brown.

Chef’s Tip: Dougherty recommends cooking your asparagus above the meat you’re grilling so that the bacon fat drips down onto the meat for additional flavor.

Side Dish: Grilled Pineapple
Using a sharp knife, trim off the top and bottom of a large, whole pineapple then trim off the thick exterior of the fruit, making sure to remove the eyes (small brown spots) and seeds. Put the pineapple on its side and slice it into rings approximately ¼ inch thick. Very lightly pat the pineapple with a paper towel to remove excess juice, then place the pineapple rings onto lightly oiled, cleaned grill grates. Grill the rings for approximately three minutes on each side, making charred marks on both sides of the rings. Once grilled, set them aside and let them rest until they come back down to room temperature.

Chef’s Tip: He recommends serving with a dish like barbecued chicken or pork.

Side Dish: Pepper, Tomato and Onion Kabobs
Remove the top and core of a large pepper (of any color) and cut into ½ inch squares. Open and drain a can of Hunt's® stewed tomatoes. Trim and peel an onion (any kind you prefer) and also cut into ½ inch squares. Slide the cut vegetables onto skewers, alternating pieces of pepper, tomato and onion, leaving ½ inch of empty skewer on either end. Brush the skewers with olive oil and season with salt and pepper, then place the kabobs onto the grill and rotate every two minutes until the vegetables are lightly charred on the outside. Move the skewers onto a higher shelf or cooler spot on the grill until the vegetables are tender but not soft, another three to five minutes.

Chef’s Tip: If you’re using wooden skewers for the kabobs, soak skewers in warm water for 30 minutes prior to cooking to prevent burning on the grill.

Side Dish: Mexican Corn
Perfect for a summertime fiesta, you’ll need whole ears of fresh sweet corn and your favorite spicy seasonings for this recipe. Peel off the very outside leaves of the corn, leaving the tender, lighter leaves in tact around the cob. Soak the ears of corn in warm water for 30 minutes then drain and place on the grill on medium high heat. Grill the corn until all the leaves are charred around the outside but not blackened, approximately eight to ten minutes. Let the ears rest for three to four minutes then peel the leaves off and remove the corn silk. Brush the corn with either olive oil or mayonnaise then season with paprika, chili powder or cumin (if desired) and sprinkle on your choice of Parmesan, cotija or queso fresco cheese.

Chef’s Tip: Serve this side with finely chopped parsley and fresh lime wedges.

Recipe: Aloha BBQ Sliders


  • PAM® Grilling Spray
  • 1-1/2 pounds ground chuck beef (80% lean)
  • 2/3 cup Hunt's® Hickory & Brown Sugar Barbecue Sauce, divided
  • 3/4 teaspoon reduced sodium Montreal steak seasoning
  • 1 pkg (12 oz each) Hawaiian dinner rolls (in tray)
  • 3 slices (1 oz each) Swiss cheese, quartered
  • 1 can (8 oz each) pineapple slices, drained, cut into thirds
  • 1/2 cup thinly sliced red onion


  1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, combine beef, 1/3 cup barbecue sauce and steak seasoning in large bowl. Shape mixture into 12 small patties.
  2. Grill patties 3 to 4 minutes on each side or until cooked through (160°F). Meanwhile, remove attached rolls from package; do NOT separate. Cut in half horizontally. Toast cut sides on grill.
  3. Spread remaining 1/3 cup barbecue sauce on rolls; separate rolls. Place patties on bottom halves of rolls; top with cheese, pineapple and red onion. Close with tops of rolls.

Cook's Tip: Pineapple slices may be grilled, BEFORE cutting into thirds, for more grilled flavor.

Recipe: Arugula Salad with Shrimp and Tomatoes


  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • 1/4 cup extra virgin olive oil
  • 12 ounces large shrimp, peeled and deveined
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 5 ounces arugula
  • 2-1/2 ounces mixed baby salad greens
  • 1/4 cup thinly sliced prosciutto, optional



  1. Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy; set aside.
  2. Season shrimp with salt and pepper. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque; set aside.
  3. Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
  4. Place equal amounts of salad on each serving plate. Top each with shrimp and proscuitto, if desired.