Pickled pineapple

I love to keep a jar of sweet-and-spicy pickles in the fridge. They’re handy for spooning over simple grilled proteins, stirring into rice or adding to almost any taco recipe. The pineapple may be sweet, but don’t let that fool you—our recipe for pickled pineapple is for people who want their condiments to bite back.

Fresh pineapple chunks soak in a vinegar brine with spicy jalapeno, cilantro and lime zest until they turn tangy and sharp enough to perk up sleepy taste buds. The prep takes all of 15 minutes, and they’re ready to serve once the jar has chilled in the fridge for a few hours. But it’s worth making ahead if you have the time. The longer they sit, the more the fruit pulls in the flavors from the brine.

Ingredients for Pickled Pineapple

• White vinegar: White vinegar makes the brine sharp enough to cut through the pineapple’s sweetness. Stick with a plain distilled variety so it doesn’t compete with the fresh jalapeno or lime flavors.
• Water: Water knocks back the vinegar’s edge so the brine doesn’t taste like straight acid. Tap water works, but filtered water may taste cleaner if you have it.
• Salt and sugar: Salt seasons the brine and pulls some of the juice out of the pineapple as it sits. Sugar balances all that vinegar and lets the pineapple’s sweetness shine. Granulated sugar dissolves quickly in the hot brine.
• Fresh pineapple: Fresh fruit holds its texture through pickling in a way canned and frozen fruit can’t match. Pick a pineapple that’s fragrant at the base and gives slightly when you press it.
• Jalapeno pepper: Thin slices of jalapeno bring gentle heat that builds the longer the pineapple sits. Leave the seeds and ribs in for a spicier batch, or scrape them out for a milder one. You could use another type of pepper if you want your pickles to be hotter or milder.
• Cilantro: This fresh herb adds a green, herbal note that cuts through the sweetness.
• Lime zest: Lime zest brings citrus flavor to the jar without adding liquid. Grate it with a Microplane, and stop before you hit the bitter white pith.

Directions

Step 1: Combine the pineapple and aromatics

In a large jar, combine the pineapple, jalapeno, cilantro and lime zest. Give everything a quick stir.

Step 2: Make the brine

In a saucepan, bring the vinegar, water, sugar and salt to a boil. Simmer the mixture until the sugar dissolves, then pour the hot brine over the pineapple, making sure everything is fully submerged. Let the jar cool completely on the counter.

Editor’s Tip: If any pineapple pieces float above the brine, weigh them down with a small resealable bag filled with water.

Step 3: Chill the pickles

Cover the jar and refrigerate it for up to two weeks.

Editor’s Tip: The pickled pineapple is ready to eat immediately, although it’ll taste better if you can let it sit overnight.

How to Serve Pickled Pineapple

• Enjoy it as a snack: Pickled pineapple is often enjoyed in Hawaii as a pupu (the Hawaiian word for “snack” or “appetizer”).
• Use it in place of pickled cucumbers: Pile the pickled pineapples and jalapenos onto tacos or pulled pork sandwiches. Or add them to a cheese board next to salty meats and crackers.
• Serve it over a protein: The sweet, spicy, tangy pineapple tastes fantastic spooned over grilled fish or blackened chicken.
• Combine it with rice: Pickled pineapple tastes great stirred into fried rice.
• Make salad dressing: If you’ve used all the pineapple and have leftover brine, use it to make a flavorful vinaigrette for a green salad.

How to Store Pickled Pineapple

Keep pickled pineapple in its original jar, covered, in the refrigerator. The fruit will soften and pick up more flavor from the brine after a day or two.

How long does pickled pineapple last?

Pickled pineapple lasts up to two weeks in a covered jar in the refrigerator. Eat it within the first week for the best crunch, since the fruit will continue to soften the longer it sits in the brine.

Pickled Pineapple Tips

Can you use canned or frozen pineapple to make pickled pineapple?

We don’t recommend using canned or frozen pineapple, as fresh pineapple will hold its texture best as it sits in the brine. Canned pineapple already sits in syrup or juice, so using it throws off the sugar balance in the recipe, and leaves the fruit even softer. Frozen pineapple releases water as it thaws, which waters down the brine and turns the fruit mushy.

What’s the best way to cut a pineapple?

To cut a pineapple, slice off the top and bottom of the fruit and stand it upright on a cutting board. Cut away the skin in strips, following the curve of the fruit. Quarter it lengthwise, then cut the core out of each wedge before you chop the flesh into bite-sized cubes.