Print

Pickled Pineapple

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pickled Pineapple is a bright, sweet, tangy, and lightly spiced refrigerator pickle made with juicy fresh pineapple and a quick vinegar brine. It adds refreshing tropical flavor to tacos, grilled foods, salads, sandwiches, rice bowls, and cheese boards.

Ingredients

  • Fresh pineapple, peeled, cored, and cut into chunks
  • White vinegar or apple cider vinegar
  • Water
  • Granulated sugar
  • Kosher or pickling salt
  • Fresh ginger, sliced
  • Jalapeño or red chili, sliced, optional
  • Cinnamon stick, optional
  • Whole cloves, optional
  • Black peppercorns
  • Lime peel or lime juice, optional

Instructions

  1. Peel and core the pineapple, then cut the flesh into bite-sized chunks or small spears.
  2. Pack the pineapple into a clean glass jar, leaving a little space at the top.
  3. Combine the vinegar, water, sugar, and salt in a small saucepan.
  4. Add the ginger, peppercorns, and any desired additional spices, such as cinnamon, cloves, or sliced chili.
  5. Bring the brine to a gentle simmer, stirring until the sugar and salt have completely dissolved.
  6. Remove the brine from the heat and let it cool for a few minutes.
  7. Carefully pour the warm brine over the pineapple, making sure the fruit is submerged as much as possible.
  8. Let the jar cool toward room temperature, then cover it and transfer it to the refrigerator.
  9. Refrigerate for at least 4 hours before serving, preferably overnight for a more developed sweet, tangy, and spiced flavor.
  10. Serve chilled or allow the Pickled Pineapple to sit briefly at room temperature before adding it to your favorite dishes.

Notes

  • For a spicy variation, add sliced jalapeño, serrano pepper, or red chili, leaving some seeds intact for additional heat.
  • Add extra fresh ginger for a warmer, ginger-forward flavor.
  • Cinnamon, cloves, and peppercorns provide warm spice, but use them sparingly to avoid overpowering the pineapple.
  • Add lime peel or fresh lime juice for brighter citrus flavor.
  • Thinly sliced red onion can be pickled with the pineapple for a savory variation that is especially good with tacos.
  • Keep the pineapple submerged in brine as much as possible and always store it tightly covered in the refrigerator.
  • For the best flavor and texture, consume within 1–2 weeks and use clean utensils when removing pineapple from the jar.
  • This is a refrigerator quick pickle and is not intended for shelf-stable or room-temperature storage.
  • Leftover brine can be used in dressings, marinades, or sauces if it has been properly handled and refrigerated.

Nutrition

Find it online: https://thefamilycooking.com/pickled-pineapple/