I love the sweet and heat combination of pickled pineapple and jalapeño! We eat it with just about anything, but our favorite way to enjoy it is on a taco. Fish tacos, breakfast tacos... you name it.
Pickled pineapple and jalapeño, in a base of apple cider vinegar on a taco, is like nothing you've ever tried. Sure it's salty, tangy, and sweet all at once, but the thing that sets it apart from other tacos is that it's also versatile.
Jump to:
- Why you'll love this spicy pickled pineapple recipe!
- Recipe Ingredients
- Quick Pickle Equipment
- How to pick the perfect pineapple
- Steps to make preserved pineapple and jalapeños
- Recipes that use Pineapple Pickles
- Storage
- Leftover brine? Uses for pineapple-infused pickle juice
- 📖 Recipe
- Preserved and fermented recipes
- Did you make this recipe?
- 💬 Comments
Why you'll love this spicy pickled pineapple recipe!
Pineapple and jalapeño are a match made in heaven. The sweetness of the pineapple, paired with the kick of the jalapeño, is to die for—and this recipe will teach you how to pickle it so that you can reach for a jar whenever you need a quick snack or garnish for your next meal.
And it's not just for snacking! Use these pickles to garnish your favorite tacos or burgers, or use them as a relish for hot dogs and brats. Your guests will be amazed by the depth of flavor this easy preparation adds to all their favorite dishes.
Recipe Ingredients
I was shocked about how easy this recipe is. The main thing is to start with high-quality produce.
And by high-quality, I mean delicious. I don't care if it has a blemish or two; what counts is that it tastes so good you could eat it raw. No one will know once it's pickled.
That goes for the pineapple and the jalapeño. Of course, you can use canned pineapple, but I highly recommend fresh pineapple and then just cutting it up—it'll make your pickling liquid more flavorful and nutritious (and even sweeter), not to mention less expensive!
Jalapeño
Look for firm jalapeño with smooth skin that is evenly colored and free of blemishes or soft spots. Store the jalapeño in the refrigerator for up to two weeks in a plastic bag in your crisper drawer.
Pineapple
Of all the recipe ingredients, pineapple is critical! Find a heavy pineapple for its size and green leaves, as they indicate freshness. To test ripeness, pull out one or two leaves near the base of the fruit; they should come out quickly. (If they don't, let the pineapple sit for a few days.) The fruit should be free of bruises or soft spots.
Kosher salt
Kosher salt is preferred over table salt for this recipe because it dissolves more quickly, and no additives in it that could affect your pickles' flavor. You can use pickling salt as a substitute.
Apple Cider Vinegar
White vinegar or rice wine vinegar would do well in this quick pickle, but I opted for the raw spicy apple cider vinegar as it's a variety this popularly used at my house! I went for using pre-made fire cider infused vinegar but feel free to use what you have at home!
Ground Garlic Mustard Seeds
These were foraged last summer in full July heat at the end of Garlic Mustard season in the north east. They taste like horseradish and have quite a bite to them! Follow along this summer for foraging adventures but if you don't have them onhand, feel free to subsititue for dry mustard powder
Coriander
Storing whole spices is the way to go if you are going to keep them in larger quantities. Having whole coriader onhand and gridinging in small batches will ensure you have a fresh bright quality to your spices.
Optional: Cilantro
I chose to leave cilantro out of this version as some are not fans, but it is a delicious Mexican-inspired version of this that will made for a great addition!
Quick Pickle Equipment
Great equipment will make your quick pickle recipes come out perfectly every time.
You don't need a ton to make quick pickled pineapple with jalapeño, but here are a few things you'll want to make sure you have on hand before you get started.
Wide mouth mason jars or other airtight containers: Depending on the size, 1-2 quart-sized mason jars will work well. You can also use recycled glass jars or metal tins—make sure to sterilize them beforehand and keep them out of the freezer for this recipe.
Fermentation weights: hold your fermenting food under the water, keeping it from spoiling. They're made from glass, so they won't discolor or warp in the vinegar and water like plastic will—they'll also last much longer than plastic weights.
A nonreactive pot (stainless steel, glass, enameled cast iron, etc.): The job of this pot is to heat your brine so that it starts dissolving the sugar, which will help the flavors infuse and distribute more quickly. Make sure it's large enough so that it can hold all your ingredients and still have room—the last thing you want is for your brine to boil over!
A knife. For cutting the pineapple into cubes. And if you're feeling extra fancy, why not throw some decorative slices in there too?
A cutting board. This one is obvious.
How to pick the perfect pineapple
The goal is to find a nice ripe pineapple but not overly ripe. You want a pineapple that has turned from mostly green to primarily yellow, with a bit of red-orange blush on the sides where it was exposed to the sun. This means it's at the height of its ripeness. If you can smell the pineapple before buying it, go ahead! That will give you an indication of how aromatic it is.
Once you've picked your pineapple, make sure to give it a firm squeeze. If it's soft to the touch anywhere, put it back—that means it's overripe and will be full of lousy flavor and mushy texture. On the other hand, keep going if the whole thing feels firm and springy!
You might not know it, but if you look closely at the pineapple base (where the leaves come out), there are little "eyes" on it that look like holes or divots. The more of these eyes there are, the sweeter and juicier your pineapple will be. So when you're picking out your pineapple, check to see if there are any brown ones—if so, that means that part of the pineapple is wrong or has gone bad!
If you're using canned pineapple, be sure to look for one that has no added sugar or artificial sweeteners. The best bet is to pick up a can containing only pineapple chunks or slices and water or juice (no syrup).
If you're looking ahead to summer recipes, check out Chili Lime Grilled Pineapple this summer dessert inspired by popular Indian street food from my pal Shweta at Masala and Chai is a great way to add sweet heat to your pineapple game.
Steps to make preserved pineapple and jalapeños
Pickled pineapple and jalapeño is an excellent topping for tacos, salads, and fried eggs. It's also a great snack, with the sweetness and sourness of the pineapple paired with the heat of the jalapeño. The process of making this condiment comes together in less than thirty minutes, with chill time overnight!
To make one pint of pickled pineapple and jalapeño:
- Chop 1 cup of fresh pineapple into bite-sized pieces
- Finely chop one jalapeño, then use a spoon to remove the seeds carefully (if you want less spice)
- Bring 1 cup apple cider vinegar, two tablespoons sugar, two tablespoons salt, ¼ teaspoon garlic mustard seeds, and ¼ teaspoon coriander to a boil in a small pan on medium heat
- Add pineapple and jalapeño to a 16-ounce jar or bottle
- Pour liquid from saucepan into jar/bottle
- Let cool to room temperature before sealing with a lid.
A note on infusion time
You can let your pickles sit at room temperature until the pineapple has softened and become pickled, at least 30 minutes but ideally 2 hours. Alternatively, cover and refrigerate overnight.
Recipes that use Pineapple Pickles
So, you've got a jar of pickled pineapple and jalapeño. Now what?
There are so many ways to use your pickled pineapple and jalapeños! Here are five ways to get started:
Make a spicy, salty smoothie. Add pickled pineapple and jalapeño with your pick of ice cream, milk, or yogurt to a blender with ½ cup of water. Blend until thoroughly mixed.
Turn it into fried rice. Add vegetable oil to a frying pan over medium-high heat and add the rice. Mix in the pickled pineapple and jalapeño and season with salt to taste.
Add saltiness to your breakfast hash browns. Add the pickled pineapple and jalapeño to your hash browns while they cook, then mix them in with red peppers, bacon and cheese before serving.
Use it as a pizza topping. Mix the pickled pineapple and jalapeño with shredded cheese and red pepper flakes for an unusual pizza topping.
Spice up your macaroni salad. Toss cooked macaroni with mayonnaise, celery, and onion, then add the pickled pineapple and jalapeño for added spiciness.
Step up your taco game! These pineapple pickles and jalapeños are a great accompaniment for pork carnitas or other plant-based proteins and would pair well with my Mezcal Paloma. The sweet spice combo adds a dimension that can't be beaten.
Storage
When it comes to our pickled pineapple and jalapeños, you'll want to store them in an airtight container, such as a mason jar or Tupperware container, in the refrigerator. That way, they won't mold or lose their color. Typically they're suitable for 2-3 weeks in the fridge.
If you have leftover pickle juice, transfer it to a jar with a lid and keep it in the refrigerator; it's delicious, drizzled on salads or with grilled fish, shrimp, or chicken. If it thickens when chilled, thin it out with a bit of water before using.
Leftover brine? Uses for pineapple-infused pickle juice
You know when you make something unique, like pineapple pickles with jalapeño, and then you're stuck with all this leftover brine? Well, guess what. You don't have to throw it out!
Here are a few tips for using up leftover spicy pineapple pickle brine:
First, use it as a marinade for chicken—toss the chicken pieces in the brine and let them soak for 1 hour before cooking. Even better, add some olives and sliced onions to the mix while they marinate.
Mix some brine with mayonnaise as a dressing for potato salad or coleslaw.
Combine equal parts of the brine, olive oil, and lime juice and use it as salad dressing (pro tip: garnish with a few slices of jalapeño pepper.)
Add one teaspoon of the brine to your favorite cocktail—it'll add an unexpected kick of flavor!
If you love pickles but not so much pineapple, use the brine as is with cucumber slices instead of pineapple—they'll be ready in just 1 hour!
Place pineapple, jalapeño slices, garlic cloves, and other spices into a mason jar. Pour equal parts water and vinegar and a pinch of salt over after bringing up to boil. Seal the jar with a cap and let it come to room temperature.
According to NutritionData.com, canned pineapples do not contain bromelain, as it is destroyed in the canning process, but fresh or frozen pineapple houses the enzyme.
📖 Recipe
Quick Pickle Pineapple and Jalapeño
Pickling pineapple is a great way to preserve it for later use, or just to add a little kick to your favorite recipes. Though pickling pineapple sounds like it might be tricky, it's actually quite simple—and this recipe only takes about thirty minutes from start to finish!
Ingredients
- 1 cup of fresh pineapple
- 1 jalapeño
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- ¼ teaspoon garlic mustard seeds
- ¼ teaspoon coriander
Instructions
- Chop 1 cup of fresh pineapple into bite-sized pieces
- Finely chop 1 jalapeño, then use a spoon to carefully remove the seeds (if you want less spice)
- Bring ½ cup apple cider vinegar, 2 tablespoons sugar, 2 tablespoons salt, ¼ teaspoon garlic mustard seeds, and ¼ teaspoon coriander to a boil in a small pan on medium heat
- Add pineapple and jalapeño to a 16-ounce jar or bottle
- Pour liquid from saucepan into jar/bottle
- Let cool to room temperature before refrigerating
- They are good to go but feel
Notes
Pickled pineapple and jalapeño is an incredible topping for tacos, salads, and fried eggs. It's also a great snack, with the sweetness and sourness of the pineapple paired with the heat of the jalapeño.
Pickling is a great way to preserve produce, and it's especially common with fruits like pineapple. Maybe you've tried it and love it. Maybe you've never tried it. Either way, the resulting pickled pineapple and jalapeños are a fun addition to any meal!
Here are five ways to use them:
1. Add them to pulled pork tacos. The playful mix of sweet and spicy will make your taste buds do a little dance.
2. Serve a bowl of them alongside grilled bratwurst. It's an unexpected combination that's sure to be a crowd-pleaser.
3. Put a few spoonfuls on top of glazed ham for Christmas dinner or Easter brunch! It'll make for an extra delicious holiday meal.
4. Use them as a topping for grilled fish tacos. It's the perfect pairing—and will definitely impress your guests at your next taco night.
5. Add a tablespoon or two to your favorite fruit salad recipe for an exciting twist on an old favorite!
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2539mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 0g
Preserved and fermented recipes
Did you make this recipe?
If you had a chance to make this spicy side dish, drop a comment below or leave a review on the recipe card! I'm excited for your to follow along for more slow-living kitchen recipes!
Victoria Mackall says
Hi Stephanie, I love canning food for use all year long. I am definitely going to make the pickeld pineapple with jalapeno. Have you ever canned this recipe and if so, how long did you process it.
Stephanie Gravalese says
Hi Victoria!
Thanks for stopping by. I have not canned this recipe before, but if you try it please let me know!
Susanne says
Hello! I’m excited to try this with the delicious pineapple I have in my fridge. Quick question: your ingredients list apple cider vinegar, but in Step 3 you say white vinegar. I’m assuming you meant apple cider but wanted to double check so I didn’t screw this up right out of the gate.
Thank you!