The exciting flavor of pickled pineapple is sure to wake up your taste buds! Each juicy bite is sweet, and tangy, with a subtle kick.
Whether you are craving a new fresh snack you can feel good about eating, or the most exciting condiment you ever dressed up a taco with, this pickled pineapple recipe is a must-try! This is great to enjoy on its own, or the perfect pairing with any savory dish that needs an acidic upgrade!
What is it?
This refrigerator pickled pineapple recipe uses freshly chopped pineapple and soaks them in a sweet and tangy brine consisting of vinegar, lime juice, jalapeno peppers, and a hint of fresh sage. The sweetness of the pineapple, combined with spicy and herbal notes is absolutely out of this world!
This is a quick pickled pineapple recipe, not a canning recipe, so you don't need to worry about pressure canning, water baths, or long-term storage. Simply make the recipe as written and store the jarred pineapple with the brine in your refrigerator.
Ingredients and Substitutions
- Fresh pineapple - I recommend using a whole pineapple, but I have successfully made this recipe with canned pineapple chunks too.
- Rice vinegar - You can substitute white vinegar if you want more of a bite or apple cider vinegar for a deeper flavor.
- White Sugar
- Lime juice - You will need 3 fresh limes, or you can use bottled juice.
- Whole black peppercorns
- Kosher salt
- Fresh jalapeno pepper - This can be left out if you don't want any heat.
- Fresh sage - Don't use dried sage, the flavor quality is noticeably worse.
Optional: Either red onion or fresh cilantro would each be a great addition as well.
How to make it
To make this easy pickled pineapple recipe begin by adding the vinegar, sugar, lime juice, peppercorns, and salt to a small saucepan. Turn the heat to high and bring it to a boil, then reduce the heat to medium-low and allow it to simmer long enough to dissolve the sugar and salt. Place the brine in your refrigerator to cool to at least room temperature so it does not cook the pineapple or jalapeno pieces.
While the liquid is cooling, add the pineapple, jalapeno, and sage to quart jars. Then add the liquid to the glass jars once it has cooled. Any leftover brine can be discarded. Place lids on the jars and store them in your refrigerator for at least 24 hours, then enjoy the next day.
How to use it
These sweet pickled pineapple pieces are great to enjoy as a snack on their own, but they really sing when paired as a condiment to dress up your favorite dishes. Try any of these ideas.
- Use them as a topping on pork carnitas.
- Serve them with Mexican shredded beef.
- These are the perfect accompaniment for fish tacos.
- This would be an amazing upgrade to Hawaiian pizza.
- Place them on top of a pulled pork sandwich.
- Add a fruity twist to homemade Pico de Gallo.
Yes, pineapple is great pickled. Once chopped into bite-sized pieces it quickly soaks up the flavor of the pickling liquid.
The cooking process to make your brine will take ten minutes or less. However, the longest part of the recipe is letting the liquid cool down prior to adding your pineapple. Then, it is best to let everything sit for 24 hours to absorb the flavors.
Yes, you can use this pickled pineapple recipe with fresh or canned pineapple. If using canned, you should discard the liquid so it does not water down the brine.
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- 2 Quart Jars Using a wide mouth mason jar will be the easiest to load.
- 1 ripe pineapple chopped
- 3 cups rice vinegar
- 1 ½ tablespoons sugar
- ⅓ cup lime juice approximately 3 limes
- 12 whole black peppercorns
- 1 tablespoon kosher salt
- 1 fresh jalapeño sliced thin
- 1 sprig fresh sage divided
- Add the vinegar, sugar, lime juice, peppercorns, and salt to a small saucepan and bring to a boil.
- Reduce the heat to a simmer and let cook until the sugar and salt have dissolved. This should take ten minutes or less.
- Place your liquid mixture in the refrigerator to cool completely.
- While your liquid is cooling add the chopped pineapple to two quart jars along with jalapeño slices and sage leaves.
- Pour the cooled liquid into the jars until it covers the pineapple pieces. Place the lid on the jars and set them in the refrigerator for 24 hours prior to serving.