Pickled Pineapple Recipe

A delicious relish topping for fish, beef, chicken or pork.

Course Condiment

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 10

Brine time 30

Servings

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

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