Calypso's Coco-Pineapple Chutney

1/2 cup Don Q Coco rum
1 tsp. sesame oil
1/2 tsp. minced garlic
1/3 cup green onion, diced
One serrano pepper, seeded and diced
1/2 cup red bell pepper, diced
1 cup pineapple, crushed or chopped
1/2 cup shredded coconut
1/2 tsp. fresh grated or ground ginger
1/4 cup honey
1 tsp. Caribbean Spice blend
1 tsp. corn starch

PROCEDURE: In a medium sauce pan, sauté onions, garlic, peppers in the sesame oil until tender. Add coconut, pineapple and spices then cover for 15 minutes over medium heat. Add honey and stir until it has a consistent bubble – not a rolling boil. Add the Don Q Coco rum and let simmer for 15 minutes. Mix cornstarch with a tablespoon of water. Stir until it liquefies and then add to the mixture. Reduce heat and cook for an additional 10 minutes until sauce thickens.

Serve over chicken, pork, duck or as a perfect dipping sauce for egg rolls or other Asian appetizers.