20ouncescanned pineapple chunksor 1 medium pineapple, peeled, cored and cut into chunks
syrup from one can of pineapple chunksor ¾ cup pineapple juice or water
¾CupVinegar
1 ¼Cup granulated sugar
⅛teaspoonsaltKosher salt preferred
6wholecloves
14-inchstick 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.