Mango-Pineapple Chutney

1 T vegetable oil
1 small red onion, chopped
1 large jalapeno, seeded and chopped
Salt & Pepper
1 (8 oz) can pineapple chunks, drained
2 T honey
1 C water
1 ripe mango, peeled & diced
Juice of 1 lime
1/4 C parsley leaves, chopped
1/4 C cilantro, chopped

Heat a saucepot over medium-high heat with vegetable oil.  Add the red onions and jalapeno and season with a little salt and pepper.  Cook for 3-4 minutes or until onions are slightly wilted.  Add pineapple, honey, and water.  Turn the heat down to medium low and gently simmer for about 5 minutes.  Add mango, lime juice, parsley, and cilantro.  Stir to combine.