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.
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
- 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.
- 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 ¾ 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 ¼ 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.
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. (Our preferred use). Season sliced pork tenderloin with salt and pepper, or even a little Monterey Steak Seasoning. It only takes a few minutes to pay fry them. 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.
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.
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Pickled Pineapple Recipe
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
Nutrition
Pickled Pineapple … It’s What’s For Pork
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Never had pickled pineapple before. But will remedy that situation immediately! Cheers!
this looks great and I can’t believe it was published so long ago and seems so modern yum
I adore these old recipes, Lea Ann. And what fun you have some copies. There are always gems in those wonderful books.
Never heard of pickled pineapple, but I’m all over it. What a super idea!
Such cool origins! I get a kick of flipping through the older cookbooks…sometimes they have some crazy (to me, now) stuff. I do love the sound of pickled pineapple, though…cuz I love all things pickled, too. I wonder if fresh would work cuz I really don’t like the flavor of canned pineapple. I may just have to try that! 😀
Pork and pineapple are such a delicious combination! Pickled sounds good to me, a little different, but nice. I’d definitely try it!
This is definitely local cooking at its most literal and at its finest. I’ve never thought to pickle pineapple but it sounds delicious!
Easy and delicious Joanne. As always thanks for stopping by.
I love old recipe books like this Lee Ann! Sometimes you can find real gems in them. The pickled pineapple is just the perfect topping for your pork!
I’m still scouring these books for more gems to share. Thanks Reeni
I just love old special books like this – I swear they result in some of the best recipes!
The combination of pork and pinapple is perfect and something I crave often!
Thanks for sharing the Bayless technique too, he is full of excellent ones!
Very nice!!!!!!
Thanks so much. I have about 15 old old books that I’ve been pouring through lately. Too much fun.
When I lived in Hutch I worked at Cargill Salt and they used to publish a little cookbook too. I’ll have to see if I can dig it out. I just love old recipe books because of the intriguing and delicious you find inside. I love this one.
Boy does Cargill Salt ring a bell… I hope you can dig it out, I’d love to see it. This pineapple was good and the recipe is now in my database. Did you notice the one above it in the photo? Dutch Honey…I’ll be trying that one as soon as I can. 🙂
What a gorgeous dish Lea Ann. We must be on the same wave length. I’ve got pork and pineapple on our menu this weekend at home.
Thanks for the tip on the onions from Rick Bayless. I recently read something similar for red onions. Would you recommend deflaming all onions?
Sam
Thanks Sam. I don’t know if you’re supposed to deflame all types of onions, but since learning the technique, I have been.
I hear the word macerate on TV but have no idea what it means or if I need to in my lifetime – I may look it up some time. My Mom and Grandma never sauteed or caramelized a thing in their life, they just fried and browned things. Pickled pineapple sounds interesting – I can’t even imagine the flavor.
I had to look it up. I somewhat knew what to expect because I thought it had something to do with chewing. It means to soften or separate food by cooking in a liquid. And I think it’s usually in a sweet liquid…I dunno. 🙂 The pineapple was very good. I added it to my database and will use it a lot this summer on grilled pork. I’d also like to try it on salmon.
I haven’t had in a long time and would love it!
Joumana, this is the first time I’ve ever made pickled pineapple. We really enjoyed it. As always thanks for stopping by.
Well, I bet The Herald is much more cosmopolitan than The Newton Kansan!
Or the Nickerson Argosy?
I like where you’re going with this . . . I always hit the kitchen boxes when I go to estate sales. Fun to look at the clippings and old cookbooks. This recipe looks fun and who can resist pineapple on pork chops? I had to smile about deflaming onions. I do that, but didn’t know there was a name for it. 🙂
I had never heard about deflaming onions until I went to see Rick Bayless. You’re way ahead of me girl!!!! I’m now a faithful deflamer. 🙂 I think Rick named it that.
LOL “Faithful Deflamer” . . . 😀
I just use a strainer to rinse my onions in cold water to take the sting out of them. Rick’s term and method is way more official and I love it!
I wanted to add that I love your writing (especially on this piece because you’re so good to add thoughtful details, history and background. What fun to remember simpler times and look at “old school” cooking. I’d love to see more! I have a cookbook I picked up at an estate sale called “52 Sunday Dinners” and wanted to prepare something from it. It’s from early in the century and has some crazy dishes.
Looks wonderful! I love fruit with pork…perfect!
How wonderful! I love old cookbooks… they’re such an interesting snapshot of the past. I’m going to have to try this recipe. We both love pineapple.
I would have used fresh pineapple but none were to be found. Can’t wait to try it again. I agree with the snapshot from the past. Love browsing these books.
What an interesting recipe. I think this is the perfect accompaniment for the pork. Those old cookbooks where lots of people contribute are great!
Thanks Karen. I agree with the old cookbooks. Love browsing them.
I love the combination of pork and pineapple. This sounds yummy. Am I crazy or would this pineapple be delish in a shrimp salad? I’m yearning for spring salad recipes!
You know, I like your idea with the shrimp. Not crazy at all. I do believe the shrimp salad would need some strong seasoning, with a little heat. Susan, I agree, I’m finding myself digging through my salad recipes.
That pineapple sounds like such a fresh topping!
Thanks Pam. It’s fresh in a tangy type of way. I loved this recipe.