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.
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
- Pineapple: Fresh, or canned pineapple chunks.
- White Vinegar: or Apple Cider Vinegar
- Cinnamon Stick
- Whole Cloves
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.
- 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.
- 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
Stored in an airtight container, like a mason jar, in the refrigerator, it will last 2 weeks.
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.
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.
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.
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.
- 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.
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 Recipe
- sauce pan
- Jar for storing
- 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
- 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.
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Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.