Pickled pineapple is a quick and tasty side that is really delicious. It is a fun way to use fresh pineapple when you want something a little different from the usual fruit salad or dessert. I like its sweet and tart flavours with a hint of chilli. I like having it as is, in rice bowls, tacos or even a simple sandwich.
This is a quick refrigerator pickle, so there is no canning involved. You just heat the pickling liquid, pour it over the pineapple, and let it chill until the flavours come together.
You will also enjoy quick pickled red onions, quick pickled white onions and pickled beets.
Ingredient Breakdown
Pineapple: I have used half a pineapple. I use both the core and the flesh.
Apple cider vinegar: This helps in pickling the pineapple. I love its flavour.
Sugar and salt: For the pickling liquid. You can use a sugar substitute of choice if you wish to avoid sugar.
Red and Green chilli: Chilli adds a gentle heat that works nicely with the sweet pineapple. You can use Thai chillies, Fresno or jalapenos. You can skip too if you prefer a milder pickle.
Mustard seeds, cinnamon and peppercorns: These add a nice spice to the pickling liquid.
Instructions
Cut the pineapple into bite-sized pieces or chunks, leaving the core if it is soft.
Wash a clean glass jar with hot, soapy water and let it dry completely. Add the pineapple pieces, sliced chillies, mustard seeds, cinnamon stick and peppercorns to the jar.
In a pan, add apple cider vinegar, water, salt and sugar. Heat over medium heat till the sugar dissolves. Takes about 2-4 minutes. Remove from heat and let it cool a bit.
Pour the warm pickling liquid over the pineapple and spices until the pieces are covered.
Let it cool to room temperature. Close the jar and place it in the refrigerator.
Leave it for a few hours or overnight for the pineapple to get lovely flavours. Your pickled pineapple is ready to serve. Enjoy it as a snack or in your favourite recipe to perk up any meal.
Expert Tips
Choose firm pineapple. Very ripe pineapple can become soft in the pickling liquid, so use fruit that still holds its shape when cut.
Adjust the sweetness. If your pineapple is very sweet, reduce the sugar slightly. If it is tart, you may add slightly more.
Give it time to chill. Overnight chilling usually gives the pineapple a better balance of flavour.
Use a clean jar. A clean glass jar that has been sterilised with hot water and dried completely is best for storing the pickle safely. Always use clean spoons for serving.
Spices: Adjust the spices or chilli as per what you like.
Storage
Let the pickled pineapple cool before sealing the jar and refrigerate it promptly. Keep the pineapple submerged in the pickling liquid and always use a clean spoon when serving.
For the best flavour and texture, enjoy it within a week. This is a refrigerator pickle, not a shelf-stable preserve, so don't store it at room temperature for long periods. Discard it if you notice mould, unusual bubbling or an off smell.
Here's the recipe card:
Quick Easy Pickled Pineapple
Equipment
Ingredients
- 2 cups fresh pineapple cut into bite-sized pieces
- ½ cup apple cider vinegar
- ½ cup water
- 1.5 tablespoon sugar
- 1 teaspoon salt
- 2 chillies sliced
- 1 cinnamon stick
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
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Instructions
- Cut the pineapple into bite-sized pieces or chunks, leaving the core if it is soft. Wash a clean glass jar with hot, soapy water and let it dry completely. Add the pineapple pieces, sliced chillies, mustard seeds, cinnamon stick and peppercorns to the jar.
- In a pan, add apple cider vinegar, water, salt and sugar. Heat over medium heat till the sugar dissolves. Takes about 2-4 minutes. Remove from heat and let it cool a bit.
- Pour the warm pickling liquid over the pineapple and spices until the pieces are covered. Let it cool to room temperature. Close the jar and place it in the refrigerator.
- Leave it for a few hours or overnight for the pineapple to get lovely flavours. Your pickled pineapple is ready to serve. Enjoy it as a snack or in your favourite recipe to perk up any meal.
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