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Southwest Garbanzo Bean Soup With White Beans and Chicken

By 5 Comments

Rich, hearty, and loaded with Southwestern flavor, this easy Garbanzo Bean Soup with chicken and white beans, comes together with pantry staples for a comforting meal that’s satisfying without feeling heavy.

If this recipe has piqued your interest, don’t miss my recipe for Southwest Spicy Chicken and Cabbage Soup. Clean eating never had it so good.

Southwestern-Chickpea-Soup

When you think of Southwestern soups, black beans and pintos usually steal the spotlight. Garbanzo beans? Not so much. Garbanzo beans are usually reserved for Mediterranean type recipes. But their firm texture and nutty flavor, pairs beautifully with Southwestern seasonings and tender chicken and creamy white beans make this a healthy and hearty meal. And gives it a rich, satisfying body, without a splash of cream.

This has become one of my favorite Colorado cool-weather soups because it checks all the right boxes. After testing several batches, I found that layering the chile spices with onions and garlic before adding the broth builds a depth of flavor you simply can’t get by tossing everything into the pot at once a technique I learned in culinary school and still rely on today.

What You Can Expect From This Recipe

  • Prep/Cook Time: 45 minutes. This is after you’ve cooked dried chickpeas and dried white beans in the crockpot during the day.
  • Healthy: I’m not a nutritionist, but I do know that garbanzo beans are touted as being a healthy super food, along with legumes like white beans. You’re getting a good dose of protein and fiber from this soup.
  • Great Freezer Meal: This is the type of soup that freezes very well. A great choice for meal prep plans.
  • No Cream: A trick I learned from Culinary School and frequently used in restaurants, once cooked, smash some of the white beans against the side of the pot. It brings a creamy texture without using cream.
  • Weeknight Friendly: Once the beans have cooked all day in the crockpot, (such an easy method) the meal comes together quickly.
  • Pantry Friendly: Most of the ingredients come straight from the pantry.
  • Texture: Garbanzo beans work surprisingly well here. Once cooked, they still carry a bit of a crunch and paired with smooth, creamy white beans = perfect.

What Makes This Soup Southwestern?

It’s all about warm traditional Southwestern seasonings.

  • Cumin
  • Chile powder and Chili Seasoning
  • Green chiles
  • Mexican Oregano
  • Lime
  • Cilantro

This chicken garbanzo bean soup tastes like it simmered all afternoon. Every spoonful delivers bold Southwestern flavor from green chiles, warm spices, and a bright squeeze of lime, proving that comfort food doesn’t have to be complicated. Always a great way to use the new harvest Colorado garbanzo beans I pick up at our Farmer’s market.

Key Ingredients

Ingredients to make Southwestern garbanzo bean soup.
  • Dried Garbanzo Beans and Dried Navy Beans
  • Boneless Skinless Chicken Thighs
  • Dried Onion: I like using dried onion because it has a more concentrated sweeter flavor and it’s less pungent than fresh onion. Using the two together brings a unique depth of onion flavor.
  • Jalapeno Pepper
  • Southwestern Spices: Mexican Oregano, Chili Seasoning, Chile Powder, Dried Onion, Garlic.
  • Fresh Lime

Note: I’m using both New Mexico Red Chile Powder, and Chili Seasoning. One is a pure single blend chile powder and one is a seasoning used to flavor Chili Soups. To learn more, check out my article for Chili vs. Chile.

Variations

  • Dried legumes: Use Great Northern beans, canellini beans, pinto beans or Mayocoba beans in place of Navy beans.
  • Peppers: A poblano pepper is always a good Southwestern substitute for a jalapeno pepper. And it’s less spicy hot. And my favorite, substitute Hatch Chile Peppers or Colorado Pueblo Peppers for the jalapeno. To learn more about the difference check out my article Pueblo Chiles vs. Hatch Chile Peppers.
  • Oregano: Mexican oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Vegetarian: Make it vegetarian by using vegetable broth and omitting chicken.
  • Colorado Sweet Corn Season: When our fresh corn is available, I like to remove the kernels from the cob and add it to this soup. About a cup works great.

How To Make Garbanzo Bean Soup

Cooking dried chickpeas and navy beans in a crockpot.
Cooking chicken thighs with peppers to make chickpea soup.
  1. Step 1: Cook the dried chickpeas and beans. The crockpot is my tool of choice to cook dried beans. Place them in your crockpot and cover them with enough water to cover by an inch. Throw in a bay leaf and add one heaping tablespoon of lard. Cook on low for 5 – 7 hours.
  2. Step 2: Make The Soup: Heat oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper. Cook chicken until browned, 2 to 3 minutes per side. Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant.
  3. Step 3: Add seasonings and stir to bloom the flavors, about 30 seconds.

Pro-Tip Cooking Dried Beans: Cooking time will vary with the freshness of the beans. Look for fresh harvest 1st year beans at Farmer’s markets. Or purchase beans from the bulk section. The fresher the bean, the less cook time. Beans purchased in bags at the grocery store are more than likely older and will take longer to cook.

Adding broth and spices to make chickpea soup.
Adding chickpeas and beans to soup.

.

  1. Step 4: Add the chicken broth, let it come to a simmer then turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. Add lime juice and serve.

Culinary School Tip:

Blooming Spices: I first made this soup by adding everything at once. It was good, but the flavors tasted flat. After testing several batches, I found sautéing the onions until lightly caramelized and briefly cooking the cumin, oregano, chile powder and chili seasoning before adding the liquid transformed the broth from ordinary into deeply savory.

More Tips For Success

  • Don’t skip adding lime at the end. As with most Southwestern recipes, a squeeze of lime at the end brightens the flavors.
  • If using canned beans, drain and rinse them before adding to the soup. Rinsing removed any unnecessary sodium, removed the thick starchy film, and can wash away any metallic flavor left from the can.

What To Serve It With

Toppings For Garbanzo Bean Soup

Optional toppings add color and pizzaz. Here are some ideas:

  • Sliced green onions.
  • Sour cream.
  • Bacon bits.
  • Chopped avocado.
  • Diced Tomatoes. Chopped multi-colored cherry tomatoes are a good choice here. Roasted tomatoes, such as slow roasted cherry tomatoes are a special treat for this recipe.

Make Ahead, Storage and Freezing

  • Make Ahead: We all know soups always taste better the next day. Make this soup a day in advance, refrigerate and gently reheat stove-top the next day.
  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: This soup freezes very well. I like using zip-lock style freezer bags. Just stand it up, spoon in any left over soup, seal well, and lay flat to optimize freezer space. Remember to label and date. It will keep up to three months.
  • Reheating: Reheat individual servings in the microwave. The 50% power feature is your best friend. Place soup in a microwave safe bowl. For a gentle, no-splatter method, reheat in 30 second increments at 50% power until hot. You can also reheat in a sauce pan, over low heat on the stovetop.

Questions You Might Have

Are Garbanzo Beans Healthy?

Chickpeas, also known as garbanzo beans, are a rich source of vitamins, minerals and fiber. Chickpeas may offer a variety of health benefits such as aiding weight management and improving digestion. It’s high in protein, offering an excellent replacement for meat in vegetarian diets. Source: Healthline.

Can I Use Canned Garbanzo Beans For This Recipe?

Yes. Here’s a handy ratio to keep in mind when substituting canned beans for dried beans in any recipe. One 15-ounce can of beans equals the same yield as ½ cup dried beans. One cup dried beans will yield three cups cooked beans. With that said, substitute one 15-ounce cans of chickpeas for the dried. Drained and rinsed. Skip the slow cooker instructions and add the canned beans and chickpeas at the same time you add the broth.

Do You Have To Soak Beans Overnight?

It’s my opinion that the only reason to soak beans overnight is so that they’ll cook a little faster. It simply all depends on if you plan ahead. Soaking beans and chickpeas overnight is optional.

Chickpeas vs Garbanzo Beans, What’s The Difference?

There is no difference between chickpeas and garbanzo beans. We've simply ended up with two names for the same legume because Garbanzo is the Spanish term and Chickpeas is the common English term. So yes, this can be called a Chickpea Soup.

Garbanzo Bean Soup with White Beans and Chicken

Navy Bean and Chick Pea Soup.

A lot of Southwestern Recipes come out of my Colorado kitchen, and I loved adding garbanzo beans to the family of ingredients. Here’s why it fits right in:

A Colorado Cook’s Perspective

  • I made this one day after taking a Fall day hike in the foothills. I was so hungry when I got home. After the legumes had cooked in the crock-pot, it came together easily, and just what the Dr. ordered after a day of exercise.
  • Ideal for snowy evenings.
  • A great way to take advantage of roasted Hatch or Pueblo chiles in late summer.
  • Sweet corn season is an event here in Colorado and I love the opportunity to add it to this soup. Not to mention when our Colorado grown beans and chickpeas hit our markets, a satistying way to use them.

Explore More Southwestern Soup Recipes

I consider soups to be my specialty, so don’t miss my category for Soup Recipes. You’ll find lots of slurp worthy recipes including the most popular on my site for good old fashioned Taco Soup. With ranch dressing, it’s flavorful and hearty.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Garbanzo Beans and Chicken soup with white beans.
Print Recipe
5 from 1 vote

Southwest Garbanzo Bean Soup with White Beans and Chicken

This hearty chickpea soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you'll find this recipe very rewarding … in a feisty sort of way.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Servings: 8
Calories: 302kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup dried chickpeas or one 15-ounce can chickpeas, drained and rinsed.
  • ½ cup dried navy beans or one 15-ounce can navy beans, drained and rinsed.
  • 1 heaping Tablespoon lard
  • 1 bay leaf
  • 4 Tablespoons Neutral oil canola or vegetable work well here.
  • 2 pounds Boneless skinless chicken thighs or breasts or both, cut into bite-sized pieces
  • ½ teaspoon Kosher
  • 1 medium Wweet onion chopped
  • 2 Tablespoons Dried onion flakes
  • 2 cloves garlic chopped
  • 1 medium Green bell pepper chopped
  • 1 medium Jalapeno seeds and veins removed, chopped
  • 1 Tablespoons Chili Seasoning
  • 1 Tablespoon New Mexico Red Chile Powder Chimayo preferred
  • ½ Tablespoon Mexican Oregano dried
  • 3 ½ cups Chicken broth
  • 1 Tablespoon Fresh lime juice
  • Garnishes: sour cream, cooked chopped bacon, diced cherry tomatoes, sliced green onion, cilantro

Instructions

  • Rinse and pick through beans and chickpeas and remove any misfits. Place beans and chickpeas in a crockpot. Cover with enough water to cover by 1 inch. Soak beans overnight. 
  • The next morning, add a tablespoon of lard (or vegetable oil) and the bay leaves. Cook on low until beans are tender. Depending on how fresh the beans are, this could take anywhere from 5 – 7 hours.
  • Remove bay leaves.
  • Heat 2 tablespoons of oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt. Cook chicken until browned, 2 to 3 minutes per side.
  • Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  • Add the chili seasoning, chile powder, mexican oregano. Stir until spices have bloomed (become fragrant) This will take less than a minute.
  • Add the dried onion and chicken broth and bring to a simmer.
  • Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the soup gets too thick, thin it with a little water.
  • Stir in the lime juice, and add more salt if necessary.
  • Serve with the garnishes.

Notes

You can use canned chickpeas and beans for this recipe, add them at the same time you add the broth. 
Tips For Success: 
  • Don’t skip adding lime at the end. As with most Southwestern recipes, a squeeze of lime at the end brightens the flavors.
  • If using canned beans, drain and rinse them before adding to the soup. Rinsing removed any unnecessary sodium, removed the thick starchy film, and can wash away any metallic flavor left from the can.
Culinary School Tip: 
Blooming Spices: I first made this soup by adding everything at once. It was good—but the flavors tasted flat. After testing several batches, I found sautéing the onions until lightly caramelized and briefly cooking the cumin, oregano, chile powder and chili seasoning before adding the liquid transformed the broth from ordinary into deeply savory.

Nutrition

Calories: 302kcal | Carbohydrates: 19g | Protein: 31g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 537mg | Potassium: 801mg | Fiber: 7g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg

Southwestern Garbanzo Bean Soup … It’s What’s for Dinner

Recipe For Cubanelle Peppers Stuffed With Italian Sausage

By 36 Comments

Sweet tender Cubanelle peppers meet the bold savory flavor of Italian sausage in this comfort food classic. Italian frying peppers are the perfect pepper for an Italian filling that bubbles with melted cheese and tomato sauce goodness. This recipe for Cubanelle Peppers stuffed with sausage is rustic Italian cooking at it’s best.

Italian Frying Peppers stuffed with Italian sausage served with fettuccine and sliced tomatoes.

What Are Cubanelle Peppers?

Cubanelle peppers are a sweet pepper, similar to a bell pepper, with a slightly sweeter flavor and a longer shape. They are also referred to as Italian sweet frying peppers, and can also be labeled as marconi peppers. They’re called “sweet” because unlike many unripe peppers that are bitter in flavor, the Italian frying pepper is sweet at every stage. They are a medium fleshed pepper, making them ideal for frying.

Cubanelle peppers offer a sweet yet intense “pepper” flavor, something about them screams “It’s Amore”.

Whenever Cubanelle sweet peppers are available at our Farmer’s market I don’t hesitate to grab a handful. Here in Colorado, Cubanelle peppers can be found starting late Summer, from August until our first freeze.

Once I spot them, It’s become a tradition at our house to make this Italian Sausage Stuffed Cubanelle Peppers recipe.

Stuffed with a savory combination of Italian sausage, fresh spinach and Italian cheeses come together for this delightful version. One bite of these delicious Stuffed Italian Frying Peppers and you’ll feel like you’re in Italy.

Ingredients You’ll Need

Ingredients to make stuffed Italian Frying Peppers.
  • Cubanelle Peppers: can also be labeled as Italian Frying Peppers or Marconi Peppers.
  • Italian Sausage: What’s the best sausage for stuffed Cubanelle peppers? Italian of course. Choose sweet or spicy Italian sausage. Your choice.
  • Fresh Spinach
  • Tomato Sauce
  • Chicken Broth
  • Binding: We’ll use egg and bread crumbs
  • Milk
  • Tomato Paste
  • Red Onion
  • Cheese: Fresh Mozzarella Cheese: I like to buy the packages of small balls of mozzarella labeled as “pearls”. And we’ll use grated Parmesan.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Ingredient Substitutions

  • Sauce: I’m using tomato sauce for this recipe and letting the Italian sausage flavor the sauce. You can also use your favorite jarred Italian Marinara or Spaghetti sauce.
  • Cubanelle Peppers Substitute:This recipe will also work well for more commonly available sweet red, yellow or orange bell peppers.
  • Broth: if I have white wine on hand, I like to mix half wine and half chicken broth for the sauce. The wine adds an additional layer of flavor. Use a wine you’d drink, rather than cooking wine. Chardonnay or Pinot Gris work well here.
  • Gluten Free: Use gluten free bread crumbs.
  • Meat: Use ground beef, ground chicken or Italian chicken sausage in place of Italian Sausage.
  • Cheese: Try Provolone or cream cheese in place of the mozzarella, or Pecorino Romano for the Parmesan.

Sausage Stuffed Cubanelle Peppers, Step by Step

Cooking spinach to make Stuffed Italian Peppers
Binding for stuffed Italian frying peppers.
  1. Step 1: Heat a large skillet over medium high heat. Add the spinach and drizzle with 1 teaspoon extra virgin olive oil. Cook the spinach over medium high heat just until wilted, about 1 minute.
  2. Step 2: In a large bowl combine the chopped bread with the milk, egg and cheese and stir until well combined.
Italian sausage stuffing mixture for Italian Frying Peppers.
Italian Sausage stuffed Italian frying peppers.
  1. Step 3: Add the onion, sausage, spinach and tomato paste. Using hands, gently knead the mixture until well combined. Let this stand in the refrigerator 30 minutes.
  2. Step 4: Using a fork, gently pack the sausage mixture into the peppers, which have simply been rinsed, dried and cut in half lengthwise. Press chunks of fresh mozzarella here and there into the sausage mixture.
Frying stuffed Italian peppers stuffing side down.
Frying Italian Peppers stuffed with Italian Sausage and Spinach.
  1. Step 5: In the skillet, heat ¼ cup olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over medium high heat until well-browned, about 4 minutes.
  2. Step 6: Using a spatula, turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer.
Cooking stuffed Italian Frying Peppers in Tomato Sauce.
  1. Step 7: Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. 
  2. Step 8: Serve frying peppers immediately.

Pro tip: Once the Italian Stuffed Peppers are plated, sprinkle on some red pepper flakes and more grated Parmesan cheese.

How To Serve Them

  • Serve this recipe for Cubanelle peppers with simple buttered noodles or pasta.
  • A side dish of Polenta is a good choice here.
  • Or keep it simple with a tossed salad with Red Wine Vinegar Salad Dressing.
  • Cubanelle peppers are in season the same time as our beautiful Summer tomatoes. A lightly salted sliced tomato is a nice addition.
  • Crusty bread to soak up some of that sauce is also welcome.

Tips For Success

  • Hot Oil: Make sure your oil is hot before adding the stuffed peppers for frying. If the oil isn’t shimmering in appearance it can cause the peppers to become watery, and the filling to fall apart. I like to place a very small piece of sausage in the hot oil, if it starts sizzling (without burning), the oil is hot enough to start cooking the peppers.
  • Dry Filling: To avoid dry filling, be sure to measure liquid ingredients carefully.
  •  Italian sausage is fully cooked at 160 degrees. If you’d like, once the peppers are cooked, use an instant read digital meat thermometer to make sure sausage is cooked through.

Make Ahead and Storage

  • Make Ahead: The sausage filling for the peppers can be made up to two days in advance. The frying peppers are best fried, served and eaten once cooked. The peppers can become a bit soggy if stored for a length of time.
  • Leftovers: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days.
  • Reheat: The 50% power feature on your microwave is your best friend when heating leftovers. Heat in 15 second increments, until heated through. An air-fryer is also a good choice here to keep the meat nice and crispy, and keep the peppers from becoming soggy. Or even a low heat oven will work well.
  • Freezing: You can freeze these peppers once cooked, but I’m not a fan of the textures once thawed. I suggest to eat them as leftovers rather than trying to freeze for meal prep.

FAQ’s

What Are Good Substitutes for Cubanelle Peppers?

Can’t find Italian peppers? You can most certainly substitute a regular bell peppers, a sweet variety such as Yellow Bell, Red Bell, or Orange Bell and turn them into Italian Stuffed Peppers. Just slice them lengthwise and continue with the recipe. I would avoid a green bell pepper. The strong grassy flavor will distract and the skin is too tough for frying.

What are Cubanelle Peppers Used For?

Aside from stuffing, the Italian pepper is most well known for the classic Italian sausage and Pepper sandwich. They can also be used simply sliced and added to salads.

Can This Be Made Vegan or Vegetarian?

Yes. There are so many plant based sausage substitutes available these days. Just substitute for the Italian Sausage. Swap white wine or vegetable stock for the chicken stock. And omit the mozzarella cheese.

Can I Add Basil and Garlic?

You might be wondering why there’s no traditional basil or garlic in this traditional Italian recipe. Both are strong flavors … try it without first for some pure delicious flavor that showcases the sweet Italian peppers.

How Do I Keep Cubanelle Peppers From Tipping While Frying?

Cubanelle peppers are thin skinned peppers. Once you start the frying process, the peppers will heat and become soft enough that once they’re turned, I’ve never had a problem with tipping.

Recipe for Sausage Stuffed Cubanelle Peppers (Italian Frying Peppers)

Stuffed Italian Peppers served over fettuccine.

These Italian Frying peppers stuffed with Italian sausage make a mighty fine family dinner. I hope you give the recipe a try. Enjoy!

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Stuffed frying peppers with Italian sausage.
Print Recipe
5 from 2 votes

Italian Sausage Stuffed Cubanelle Peppers (Sweet Italian Frying Peppers)

Sweet tender Cubanelle peppers meet the bold savory flavor of Italian sausage in this comfort food classic. Italian frying peppers are the perfect pepper for an Italian filling that bubbles with melted cheese and tomato sauce goodness. This recipe for Italian Frying Peppers stuffed with sausage is rustic Italian cooking at it's best.
Prep Time20 minutes
Cook Time15 minutes
resting time30 minutes
Total Time35 minutes
Course: Main Course Pork
Cuisine: Italian
Servings: 4
Calories: 671kcal
Author: Lea Ann Brown

Ingredients

  • 5 ounces baby spinach
  • 1 teaspoon olive oil
  • 2 slices sandwich bread Chopped. Will measure about two cups once chopped.
  • ¼ cup milk
  • 1 large egg
  • 2 tablespoons Parmigiano-Reggiano cheese grated
  • 2 tablespoons red onion small chop
  • 1 tablespoon tomato paste
  • 1 pound Italian sausage hot or sweet, ground
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly ground black peper
  • 4 large Italian frying peppers halved lengthwise and cored, stems left intact. or 8 small peppers
  • ¼ cup extra-virgin olive oil
  • 1 cup canned tomato sauce
  • 1 cup chicken broth
  • A few chunks of fresh mozzarella cheese to poke here and there into the stuffed peppers

Instructions

  • Heat a large skillet over medium high heat. Add the spinach and drizzle with 1 teaspoon olive oil. Cook the spinach over medium high heat just until wilted, about 1 minute. Remove the spinach and coarsely chop.
  • Cut the peppers in half lengthwise and clean out any large pieces of veins and shake out seeds.
  • In a large bowl combine the chopped bread with the milk, egg and cheese and stir until well combined. Add the onion, sausage, spinach and tomato paste. Using hands, gently knead the mixture until well combined. Let this stand in the refrigerator 30 minutes.
  • Using a fork, gently pack the sausage mixture into the pepper halves. Press chunks of fresh mozzarella here and there into the sausage mixture.
  • In the skillet, heat ¼ cup olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over medium high heat until well-browned, about 4 minutes.
  • Using a wide spatula, turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer. If you loose any filling while turning, just use a fork to replace it.
  • Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. Transfer to plates and serve over pasta or polenta.

Notes

Note: Italian sausage is fully cooked at 160 degrees. If you’d like, once the peppers are cooked, use an instant read digital meat thermometer to make sure sausage is cooked through.
Pro tip: Once the Italian Stuffed Peppers are plated, sprinkle on some red pepper flakes and more grated Parmesan cheese.
Can’t find Italian peppers? You can most certainly substitute a regular bell peppers, a sweet variety such as Yellow Bell, Red Bell, or Orange Bell. Just slice them lengthwise and continue with the recipe. I would avoid a green bell pepper. The strong flavor will distract and the skin is too tough for frying.
Storage: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Preheat any leftovers in the microwave in 15 second increments, until heated through.

Nutrition

Calories: 671kcal | Carbohydrates: 20g | Protein: 24g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 1299mg | Potassium: 881mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1042IU | Vitamin C: 126mg | Calcium: 130mg | Iron: 4mg

Italian Sausage Stuffed Cubanelle Peppers … It’s What’s For Dinner

Bobby Flay’s Texas Coleslaw Burgers

By 27 Comments

This Bobby Flay Coleslaw Burger is not your run of the mill burger. A juicy grilled burger glazed with barbecue sauce and topped with Bobby Flay’s coleslaw recipe. A Texas inspired slaw burger that will win your burger-loving heart.

Bobby Flay's Slaw Burgers served with grilled corn.

Quick Look: Cole Slaw Burgers

  • 🧁 Serves: 4
  • ⭐ Features: Texas Style ✓ Perfect Burger Slaw ✓BBQ Sauce ✓
  • ⌛️ Prep Time: 55 minutes (mostly hands off)
  • 🍪 Cook Time: 10 minutes
  • 🕑 Total Time: Just over an hour
  • 👩‍🍳 Skill Level: Beginner
  • 🏆 Why make THIS version? Not only are the burgers glazed with BBQ Sauce, it’s also used to toast the buns = genius.

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What You Can Expect From This Recipe

As the official Team Captain for picking meals around here, I must say I lean towards burger recipes more than I should. Hands down one of our favorite foods. Nothing … nothing beats a good burger.

And Chef Bobby Flay knows his burgers. A well known burger aficionado, he’s even opened restaurants dedicated to this All American food passion, Bobby’s Burgers.

There are so many fun things about this recipe. A Texas-style burger topped with coleslaw.

You’ll also like his grilling technique. Not only does he brush the burgers with barbecue sauce while they’re cooking, he also brushes the burger buns with BBQ sauce before toasting them.

His coleslaw recipe is spot on. If you’re picky about slaw like I am, I think you’ll find his recipe nicely balanced with creamy, sweet, tangy flavor.  It works very well with the barbecue theme.

Let’s take a look at Bobby’s slaw burger:

Ingredients To Make Bobby Flay’s Cole Slaw

Bobby Flay’s coleslaw recipe is a creamy, no-fuss version. It’s absolutely perfectly flavored to pair with a bbq burger.

Ingredients to make Bobby Flay's Coleslaw Recipe
  • Green Cabbage: shredded.
  • Mayonnaise, Real mayonnaise please.
  • Apple Cider Vinegar
  • Carrot: shredded.
  • Celery Seed: This recipe calls for two teaspoons of celery seed. Substitute 1 teaspoon of celery salt.
  • Sugar
  • Onion: shredded.

Ingredients For The Slaw Burgers

Ingredients to make Bobby Flay Burger with Cole Slaw.
  • Ground Chuck, or Ground Beef
  • Burger Buns
  • BBQ Sauce: For the BBQ sauce, Choose something bold and smoky for this recipe. The flavor will come through loud and clear and will pair well with the coleslaw.
  • Hamburger Dills: No need to get fancy here, just use plain hamburger dill pickle slices.

Step By Step Instructions

How To Make Bobby Flay’s Hamburger Cole Slaw

Sauce ingredients in a bowl to make cole slaw.
Whisked cole slaw sauce.
  1. Step 1: In a large bowl, add sugar, vinegar, mayonnaise, celery seed.
  2. Step 2: Using a whisk, blend ingredients until smooth and well combined.
Adding vegetables to cole slaw sauce.
Bobby Flay Cole Slaw in an orange bowl.
  1. Step 3: Using the large holes of a box grater, shred the onion and the carrot. Use the large side slots to shred the cabbage. Add the prepared vegetables to the cole slaw sauce.
  2. Step 4: Using a large spoon, turn and stir until cabbage mixture is well coated. Cover and refrigerate until ready to use.

How To Make The Burgers

Steakhouse burger patties on a white plate.
Grilling hamburger patties on a grill.
  1. Step 1: Light a grill. Form the beef into 4 patties; rub with oil and season with kosher salt and freshly ground black pepper. 
  2. Step 2: Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with ½ cup of the barbecue sauce and grill until glazed, about 1 minute per side.

Toast The Buns

This is just one of my favorite parts of this burger with coleslaw. Not only do you toast the buns, but you brush them with bbq sauce rather than butter while doing so. This trick adds another layer of goodness.

Brushing hamburger buns with bbq sauce.
Hamburger buns that have been toasted and brushed with bbq sauce.
  1. Step 7: Toast the burger buns. Using a basting brush, lightly coat the inside of the burger buns with barbecue sauce. Toast them, bbq slathered side down until grill marks are starting to show.

FAQ’s

What’s The Easiest Way To Shred Cabbage For Cole Slaw?

My preferred method is to use my old fashioned box grater. Using the large slots on the side of the box grater. Works like a charm. You can also use the slicing wheel of a food processor. And a chef’s knife works well to thin slice cabbage into shreds.

How Do You Make The Best Hamburger Patty?

Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

How Many Burgers Can 1 Pound Make?

The answer is 3 – 4 hamburger patties. Quarter pound burger patties are the most common sized burger. You’ll make four patties from one pound of ground beef. Or we prefer ⅓ pound burgers, to make 3 patties. It’s all personal preference about beef to bun ratio. If you want to get each burger patty all perfectly sized, use a kitchen scale to weigh out the meat.

Can I Use A Coleslaw Mix?

Yes, If you regularly purchase a coleslaw mix that is reliably good quality, then yes. It most certainly will save you time.

Storage

Store any left over coleslaw in an air tight container in the refrigerator for up to two days. The coleslaw may become a bit watery because the mayonnaise will separate due to the moisture in the cabbage. Just stir well before serving to re-blend the mixture. Coleslaw does not freeze well. The water content of raw cabbage isn’t suitable for harsh freezer temps. Raw cabbage is best in the freezer after blanching. Blanching cabbage to make a classic crunchy coleslaw is simply not recommended.

Got a leftover burger patty? Just store it in an air tight container in the fridge. To reheat, microwave in increments of 30 seconds until warmed through. Then add your bun and condiments.

Recipe for Bobby Flay‘s Coleslaw Burger

Texas burger recipe, a Bobby Flay recipe topped with homemade coleslaw, pickles and bbq sauce. Sided with grilled corn.

I followed Chef Flay’s instructions to the “T” and I must say this is one mighty fine slaw burger and will be my first pick when I’m wanting a fancified burger option. A great combination of sweet, salty and with a touch of tang from the pickles.

I hope you give Bobby Flay’s Texas Slaw Burgers a try. I loved his tip of glazing the burger with the BBQ Sauce while cooking.

And don’t miss my lineup of Best Burgers for Father’s Day. 30+ mouthwatering burger recipes. And my latest burger recipe for Black and Blue Burgers. Blackening seasoning and blue cheese make a great combination of flavors.

Curious about cooking with bison? Don’t miss my Buffalo Burgers Recipe.

More Burger Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Bobby Flay's Slaw Burgers served with grilled corn.
Print Recipe
5 from 3 votes

Bobby Flay Texas Style Slaw Burgers

Bobby Flay Texas burgers with coleslaw.  Juicy, delicious, topped with slaw and BBQ Sauce. Perfect crowd pleasing burger for your next back yard cookout.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 1150kcal
Author: Lea Ann Brown

Ingredients

  • For The Slaw
  • ¾ cup mayonnaise
  • 1 small onion finely shredded, abouit ⅓ cup
  • 3 Tablespoons cider vinegar
  • 2 ½ Tablespoons sugar
  • 2 teaspoons celery seeds or 1 teaspoon celery salt
  • 8 cups shredded green cabbage Approximately 1 medium head of cabbage, trimmed.
  • ½ Cup carrot Skin removed and shredded. About 1 large carrot.
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly ground pepper
  • For the Burgers
  • 1 pound ground beef chuck
  • Vegetable oil for rubbing
  • Salt and freshly ground pepper
  • ¾ cup barbecue sauce divided
  • 4 hamburger buns split
  • Hamburger dills

Instructions

  • Make the Coleslaw: In a large bowl, whisk the mayonnaise with the grated onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
  • Make the Slaw Burgers: Heat a grill to 450 degrees. Turn down the heat to 350 once those grates are nice and hot.
  • Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with ½ cup of the barbecue sauce and grill until glazed, about 1 minute per side.
  • Grill the buns and brush them with some of the remaining barbecue sauce. Top with the burgers, pickles and coleslaw, and more bbq sauce if you want.

Notes

What’s The Easiest Way To Shred Cabbage For Cole Slaw? My preferred method is to use my old fashioned box grater. Using the large slots on the side of the box grater. Works like a charm. You can also use the slicing wheel of a food processor. And a chef’s knife works well to thin slice cabbage into shreds.
Use the large holes of a box grater to shred the carrot and onion.

Nutrition

Calories: 1150kcal | Carbohydrates: 61g | Protein: 46g | Fat: 79g | Saturated Fat: 23g | Cholesterol: 179mg | Sodium: 1223mg | Potassium: 1112mg | Fiber: 6g | Sugar: 33g | Vitamin A: 2830IU | Vitamin C: 54mg | Calcium: 218mg | Iron: 7.5mg

Bobby Flay Texas Burger with Coleslaw … It’s What’s For Dinner

Slow Cooker Cowboy Baked Beans

By 26 Comments

This is a recipe for Slow Cooker Cowboy Baked Beans with bacon, garlic, and kicked up with some heat from jalapeno peppers. Cowboy beans in the slow cooker are an easy, creamy, healthy side dish for any Western entree.

Cowboy Baked Beans recipe served in a white oval dish.

What Are Cowboy Baked Beans?

Cowboy beans are a hearty, rustic dish made with beans, meat, a variety of vegetables and often associated with American Cowboy cooking and campfire meals. Cowboy beans are inspired by Old West trail cooking, where cowboys needed simple meals that could be cooked in one pot over a fire.I like cooking dried beans in the slow cooker, and them meat involved in in this dish is bacon.

What You Can Expect From This Recipe

Using a slow cooker is an easy way to make any type of dried beans recipe. And this easy recipe for Slow Cooker Cowboy Beans will have friends and family asking for the recipe.

  • Simple Flavors: I’ve seen many recipes that add ground beef, barbecue sauce and brown sugar for a sweet and savor sauce. This is a simple Mexican-style Cowboy Baked Beans recipe that keeps ingredients and seasonings minimal to showcase creamy pinto beans.
  • Flavor: Have you ever taken a bite of a straight forward simple ingredient dish and asked yourself, “why is this so darn good?” This is one of those recipes.
  • Spice: I’ve added some jalapeno pepper for a kick of heat.
  • It’s Pedigree: It could have something to do with the fact that this is a Rick Bayless Recipe. A recipe from his Cookbook Mexican Everyday.
  • Slow Cooker: Forget the canned beans, making this recipe with dried pinto beans is more cost effective, more flavorful and healthier. And hands-off easy.
  • Versatile: Cowboy Beans can be served as a side dish or main course.

Ingredients You’ll Need

Ingredients to make cowboy beans.
  • Dried Pinto Beans
  • Canned Tomatoes: I like to use Red Gold Petite Diced canned tomatoes. They’re smaller, break down easier for soups, avoiding any large over-powering pieces of tomato.
  • Onion: Sweet or yellow onion.
  • Bacon Thick cut good quality preferred. It will be meatier.
  • Jalapeno Pepper
  • Lard
  • Garlic
  • Dried Chile Peppers: I use Arbol chile peppers.

Ingredients Subs and Swaps

  • Pinto Beans: Swap out navy beans, cannellini beans, black beans, or
  • Bacon: Swap out bacon for chorizo sausage.
  • Tomatoes: If you’d like to use fresh tomatoes, use 3 – 4 chopped tomatoes. Add any liquid from the tomatoes.
  • Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, substitute a poblano pepper. Seeded and chopped.
  • Lard: Crisco will work well here.
  • Dried Peppers: Use any dried chile pepper here. Guajillo peppers are a good choice here.

Step by Step Instructions – It’s Easy

Cooking bacon and vegetables for Cowboy Beans.
Cooking Cowboy Beans in the Crockpot.
  1. Step 1: Cook the chopped bacon several minutes, stirring regularly, until bacon starts to brown and renders its fat. Add the onion and cook until golden, about 6-8 minutes. Add garlic and jalapeños and cook until the garlic is fragrant. About 1 minute.
  2. Step 2: Transfer the mixture from the skillet to the slow cooker. Add the beans, a scoop of lard, and 7 cups of water. Cover and turn the slow cooker to high. Cook for 3 – 4 hours. Add the tomatoes and cook for 30 minutes or until tomatoes are hot.

Pro Tip: Remove about 2 cups of the beans and process in a blender or food processor. Return the beans to the crockpot for a creamier and thicker end result.

About Dried Beans

The beans I used are from a new crop of Colorado grown beans. They were tender in the first four hours of cooking on high. The freshness of the bean will dictate the cooking time. 

The fresher the bean, the less time to reach a tender state. I’ve read that some of the dried beans we purchase off the shelf at our super market can be 2-3 years old. That’s not a bad thing, it’s just a “thing” and they can take longer to cook.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

How to Serve

Storage and Reheating

  • Leftover beans should be stored in an airtight container in the refrigerator. They’ll last about 5 days. Reheat them in the microwave for smaller portions. And reheat stove top for larger portions.
  • Freezing: Cowboy Baked Beans freeze well. Just store them in an airtight container. Let the side dish cool completely before freezing. I like to use a zip lock freezer bag so I can push the air out. And they can lay flat so they don’t take up much space. Thaw in the refrigerator overnight and then reheat.

Slow Cooker Cowboy Beans, FAQ’s

Can I Make This Recipe In The Oven?

Yes. Use a 6 – 7 quart Dutch oven. Just follow the instructions below on the recipe card and bake them at 350 degrees for about 3 hours or until beans are tender.

Can I Make Cowboy Beans with Canned Beans?

You could, but I don’t advise it. Canned beans are already cooked and simply won’t absorb the flavors like dried beans. Dried beans make all the difference in this recipe. Dried beans turn out more deeply flavored and more complex experience.

What Are The Best Dried Beans?

Whenever possible purchase dried beans from the bulk section rather than bags of beans on the shelf. There’s just no way to tell how old they are and you risk purchasing beans that just won’t soften up as well when they cook.

Do You Need To Soak Beans Overnight?

I usually do, but it’s not completely necessary. Rick Bayless tells us that in Mexico, beans are not soaked overnight as doing so bleeds the color from the bean. 

Recipe for Slow Cooker Cowboy Baked Beans

I hope you give this this Cowboy style baked beans recipe a try. It’s a great side dish recipe for potlucks, parties and barbecues. Forget the canned beans, making this recipe with dried pinto beans is more cost effective, more flavorful and healthier.

Explore More Southwestern Bean Recipes

And if you’re looking for more side dish recipe ideas, don’t miss my side dish category. You’ll find lots of ideas, including the most popular on my site for Instant Pot Pinto Beans with Chorizo.

A bowl of slow cooker cowboy beans garnished with cilantro and limes.
Print Recipe
4.50 from 4 votes

Slow Cooker Cowboy Baked Beans

Easy and flavorful. Cowboy Baked Beans made delicious thanks to your Slow Cooker.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 6
Calories: 364kcal
Author: Lea Ann Brown

Ingredients

  • 4 ounces bacon 4 slices, thick cut, cut crosswise into ½ inch pieces
  • 1 medium onion cut into ½-inch pieces. Yellow or sweet onion.
  • 2 cloves garlic peeled and finely chopped
  • 2 jalapeño peppers seeded and veins removed if you wish to reduce heat, and cut into slices.
  • 1 pound dried pinto beans about 2 ½ cups, rinsed in a collander
  • 2 dried chile peppers
  • 1 Tablespoon lard heaping (optional)
  • 15 ounce diced tomatoes canned, preferably fire-roasted, undrained
  • Salt
  • 1 cup cilantro roughly chopped

Instructions

  • In a skillet cook the bacon pieces several minutes, stirring often, until bacon starts to brown and renders its fat. Add the onion and cook until golden, about 6-8 minutes. Add the jalapeños and cook for 1 minute, then add garlic until garlic becomes fragrant. About 1 minute.
  • Transfer the mixture from the skillet to the slow cooker and add the beans. Cover with 7 cups of water. Add the lard. Drop in the dried chile peppers. Cook on high 3 – 4 hours. Cooking time will depend on the freshness of the beans.
  • Add the tomatoes and continue to cook for 30 minutes or until tomatoes are hot.
  • Remove 2 cups of the beans and process in a blender or food processor until smooth. Add the smooth beans back to pot and stir in the cilantro. Taste and season with salt. Remove the dried chile peppers. Ladle into bowls and serve.

Notes

Before placing beans in the crockpot, sort through them and remove any that look dark and dried up. 
Pro Tip: Remove about 2 cups of the beans and process in a blender or food processor. Return the beans to the crockpot for a creamier and thicker end result.
Buying Beans: Whenever possible purchase dried beans from the bulk section rather than bags of beans on the shelf. There’s just no way to tell how old they are and you risk purchasing beans that just won’t soften up as well when they cook. 

Nutrition

Calories: 364kcal | Carbohydrates: 52g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 143mg | Potassium: 1275mg | Fiber: 13g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 20.1mg | Calcium: 121mg | Iron: 4.7mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slow Cooker Cowboy Baked Beans  …They’re What’s for a Side Dish.

Sweet And Tangy Pickled Pineapple Recipe

By 47 Comments

Pickled Pineapple is a surprising treat. Just add water, vinegar, salt and spices and sweet pineapple chunks are transformed into a wonderful tangy relish. Quick and easy.

Pickled Pineapple in a jar.

What You Can Expect From This Recipe

This pickled pineapple recipe comes from my hometown in Kansas. A recipe from a series of cookbooks created from a compilation of recipes published each day in the local newspaper, The Hutchinson News.

This recipe was from the book which featured recipes from 1952-1955. Good old fashioned farm country cooking recipes.

With all that said … we like anything pickled, so when I spotted this recipe for pickled pineapple I had to give it a try. 

Incredibly easy, it simply states “serve with poultry, meat or fish“.

What Is Pickled Pineapple?

This recipe is a refrigerator style quick pickling method where chunks of fresh pineapple are soaked in a vinegar based brine with spices. In this case we’re adding sugar, cinnamon and cloves.

This initial recipe is very simple to make, however it needs a week in the refrigerator to meld the flavors. You’ll end up with a tangy sweet and sour relish topping.

Our favorite way to serve it is over pan fried pork tenderloin medallions = delicious combo. But I’ve also used it for tacos, over grilled steak or chicken and even sprinkled over and Accompaniment Salad. Pickled pineapple is also great for snacking right out of the jar.

If you’ve never pickled fruit, you’re missing out on an explosion of unexpected flavor. Another one of my favorites is this recipe for Pickled Strawberries. Another amazing topping for pork.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make pickled pineapple.
  • Pineapple: Fresh. Tip: Use fresh ripe but firm pineapple to maintain texture during pickling.
  • White Vinegar: or Apple Cider Vinegar
  • Sugar
  • Cinnamon Stick
  • Whole Cloves
  • Salt

Pro-Tip: Use Kosher salt. It dissolves quicker and will bring a more pure salt flavor to the finished product.

Step by Step Instructions, It’s Easy

This quick pickled pineapple recipe is so easy, with just a few minutes of hands on time.

Preparation:

Sterilize jars to insure they are clean to prevent contamination. I like to run them through the dishwasher.

Chopped fresh pineapple on a blue cutting board.
  1. Step 1: Prepare Pineapple: Remove the skin and core and chop pineapple into small bite-sized pieces. If using canned chunked pineapple, drain pineapple and reserve syrup.
Making pickled pineapple pickling syrup.
Cooking pineapple chunks in pickled pineapple syrup solution.
  1. Step 2: Make the Brine: Place drained syrup from canned pineapple into saucepan. If using a fresh pineapple, use ¾ cup of pineapple juice or water.
  2. Step 3: Make The Pineapple Pickles: Add vinegar, sugar, salt and spices. Simmer uncovered for ten minutes. Let cool at room temperature for about 30 minutes and place the pickled pineapple and syrup into a container and store in the refrigerator.

Pickled Pineapple FAQ’s

Can I Use Canned Pineapple Instead of Fresh?

Fresh pineapple is recommended for this recipe for the best flavor and texture. However I’ve used canned pineapple many times. Just make sure you purchase pineapple chunks. You’ll use the syrup from the can in the pickling process.

Does The Pineapple Get Mushy?

Actually no, as long as you’re not using an overly ripe pineapple. The short 10 minute cook time is perfect to infuse a pickled flavor to pineapple without cooking the fruit too much.

Can I Make This Recipe Spicy?

Yes. Omit the cloves and cinnamon stick. Add one sliced jalapeno pepper and ¼ cup of lime juice. A few springs of cilantro will add another layer of Southwestern flavor.

How Long Does It Take To Pickle Pineapple?

From start to finish, you’ll have quick pickled pineapple in less than 30 minutes. And even quicker than that if you’re using canned pineapple rather than fresh. You’ll eliminate the peeling and chopping process. However, refrigerate for 24 hours before using for best flavor.

Storage

Store Pickled Pineapple in the refrigerator for up to two weeks. Then discard if you notice off smells or changes in texture.

How To Use It

Pan Seared Sliced Pork Tenderloin = easy.

So you’ve got pickled pineapple, now what? It’s is a perfect topping for pork medallions. (Our preferred use). Use my tried and true method for by pan searing a whole pork tenderloin then slicing into medallions, like in my recipe for Pork Medallions with Peach Bourbon Sauce.

Sweet pickled pineapple chunks. A great pickled relish for any meat entree.
  • Sprinkle it over grilled chicken breasts.
  • How about a topping for fish tacos or shrimp tacos?
  • We’ve enjoyed this relish on grilled steak tacos.
  • Use them as a relish for hotdogs for that irresistible sweet, tangy and salty experience.
  • Or even toss them in Jalapeno Pineapple Coleslaw.

Serving tip: To add even another layer of flavor, sprinkle pickled pineapple with some fine chopped sweet onion or shallots before serving over your favorite main course.

Pickled pineapple in sunflower bowl.

This easy pickled pineapple is such a unique and delicious treat, I hope you give the recipe a try. It’s an exciting condiment that you’ll want to sprinkle on about everything.

More Things You Might Want To Pickle

And don’t miss this recipe for Refrigerator Pickled Jalapenos. A recipe from Denver landmark, The Fort Restaurant. They use their pickled jalapenos to make a peanut butter stuffed appetizer.

And the most popular pickling recipe on my site for Old Fashioned Pickled Beets. With step by step instructions, a reliable Ball canning recipe.

Pickled pineapple in a storage jar.
Print Recipe
5 from 2 votes

Pickled Pineapple Recipe

A delicious relish topping for fish, beef, chicken or pork.
Prep Time5 minutes
Cook Time10 minutes
Brine time30 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 226kcal
Author: Lea Ann Brown

Equipment

  • sauce pan
  • Jar for storing

Ingredients

  • 20 ounces canned pineapple chunks or 1 medium pineapple, peeled, cored and cut into chunks
  • syrup from one can of pineapple chunks or ¾ cup pineapple juice or water
  • ¾ Cup Vinegar
  • 1 ¼ Cup granulated sugar
  • ⅛ teaspoon salt Kosher salt preferred
  • 6 whole cloves
  • 1 4-inch stick cinnamon

Instructions

  • Drain syrup from canned pineapple into saucepan. If using a fresh pineapple, use ¾ cup of pineapple juice or water.
  • Add vinegar, sugar, salt and spices.
  • Add chopped pineapple and bring to a boil. Simmer uncovered for ten minutes.
  • Remove from heat and let cool for about 30 minutes. Transfer to a container and refrigerate covered for up to one week. Let sit in the refrigerator for 24 hours before using … for best flavor.

Notes

Pro-Tip: Use Kosher salt. It dissolves quicker and will bring a more pure salt flavor to the finished product.
Keep pickled pineapple in a wide-mouthed mason jar, or a decorative glass jar. Every time you open the refrigerator, that sparkling yellow pineapple will remind you to use it before it goes bad.
Serving tip: Sprinkle pickled pineapple with some fine chopped sweet onion or shallots before serving over your favorite main course.

Nutrition

Calories: 226kcal | Carbohydrates: 57g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.003g | Sodium: 53mg | Potassium: 130mg | Fiber: 2g | Sugar: 55g | Vitamin A: 49IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 0.4mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pickled Pineapple … It’s What’s For Pork