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    Home > Main Dishes Pork > Pickled Pineapple, Quick and Easy

    Pickled Pineapple, Quick and Easy

    Published: Aug 23, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Old fashioned pickled pineapple recipe.

    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.

    Where Did I Learn To Make 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“.

    Following instructions, I ended up with a tangy sweet and sour relish topping for my pan fried pork tenderloin medallions = delicious combo.

    Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make pickled pineapple.
    • Pineapple: Fresh, or canned pineapple chunks.
    • 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.

    Chopped fresh pineapple on a blue cutting board.
    Step 1
    • Step 1: If using fresh 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.
    • Step 2: Place drained syrup from canned pineapple into saucepan. If using a fresh pineapple, use 3/4 cup of pineapple juice or water.
    • Step 3: 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

    How Long Will Pickled Pineapple Last?

    Stored in an airtight container, like a mason jar, in the refrigerator, it will last 2 weeks.

    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 1/4 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.

    Uses

    So you’ve got pickled pineapple, now what? It’s is a perfect topping for pork. (Our preferred use). I like to season and pan fry sliced pork medallions from a pork tenderloin. Quick to cook for a super easy dinner.

    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 coleslaw.
    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.

    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 a jar.

    Pickled Pineapple Recipe

    A delicious relish topping for fish, beef, chicken or pork.
    5 from 2 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Brine time: 30 minutes
    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 3/4 cup pineapple juice or water
    • 3/4 Cup Vinegar
    • 1 1/4 Cup granulated sugar
    • 1/8 teaspoon salt Kosher salt preferred
    • 6 whole cloves
    • 1 4-inch stick cinnamon
    Prevent your screen from going dark

    Instructions

    • Drain syrup from canned pineapple into saucepan. If using a fresh pineapple, use 3/4 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
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. mjskitchen says

      September 03, 2022 at 5:12 pm

      Wish I had seen this earlier when I could find fresh pineapple in the markets. We have had many great pineapples this year and would have loved to have made these. Maybe I can find a late pineapple.

      Reply
    2. Velva says

      August 28, 2022 at 9:49 am

      Lea Ann, This is delightful. It would never had occurred to me to pickle pineapple until seeing this post. The cloves and the cinnamon add a lot of warmth to the cool pineapple. I love the idea!

      Velva

      Reply
    3. John / Kitchen Riffs says

      August 24, 2022 at 8:26 am

      I don’t think I’ve ever had pickled pineapple. Sure haven’t made it! But I want to — this looks like such a neat recipe. Thanks!

      Reply
    4. Larry says

      August 24, 2022 at 6:24 am

      I’ve never had this but it sounds interesting

      Reply
    5. Andrea @ Fork Fingers Chopsticks. says

      March 12, 2011 at 6:12 pm

      The cloves in the pickled pineapple sound fantastic. I have a fresh pina on the counter now. Thanks for sharing the recipe and for the info about Hutch and the salt mines. Adding to my interesting facts list.

      Reply
      • Lea Ann says

        March 13, 2011 at 8:10 am

        Andrea, I wanted to make this with fresh, but at the time, Safeway didn’t have any and I didn’t feel like driving all over town. Yup, I used to be able to buy table salt from those mines, but haven’t paid much attention these days since I buy more sea salt.

        Reply
    6. Cathy at Wives with Knives says

      March 11, 2011 at 7:09 pm

      Yum, pickled pineapple sounds delicious. I love those old cookbooks from the 40’s and 50’s. I have some wonderful recipes from old church and ladies clubs books, some very strangle ones as well. I bet this relish is good with BBQ.

      Reply
    7. Velva says

      March 11, 2011 at 6:05 pm

      Let me just say for the record, I need to be your neighbor. Love, love your recipes.
      Pineapple was really big in the 50’s-it was the centerpiece of entertaining besides drinking martinis straight-up or bourbon.

      Have a great weekend.
      Velva

      Reply
    8. Chilebrown says

      March 10, 2011 at 9:32 am

      I am intriqued by pickled pineapple. I cannot wait to give it a shot. Sometimes it feels like I work in a salt mine.

      Reply
    9. Sara @ Saucy Dipper says

      March 10, 2011 at 8:28 am

      What an ending! I’m glad you found out about Louise.

      My parents grew up in very small Iowa town, so I have inherited a number of cook books compiled by the town church. You’ve inspired me to dig a few out.

      Maybe it’s because I’ve never lived in a small town, but there’s something so romantic about that way of life.

      Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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