Pickled Pineapple

This simple pickled pineapple recipe makes for a delicious addition to countless recipes! No canning or fancy equipment is required, just your refrigerator. Sweet with a hit of spice, it is super unique and yummy!

Pickled pineapple is like a little bite of summer. I like to enjoy it with meals on hot days but you can make it any time of year when you need a little sunshine. It is uncomplicated to create and beyond delicious.

This is NOT a canning recipe. Canning specific recipes should be used when canning for safety reasons. This is more of a refrigerator quick pickle style recipe! It is approachable for a beginner looking to get creative in the kitchen.

Looking to do something new with other fruit as well? Try out pickled watermelon, go zero waste by also pickling the rinds, or even set up some fermented lemons.

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Note: This is not a canning recipe! Please, use a canning-specific recipe for canning.

Jump To

• Ingredients Needed
• Pickled Pineapple uses
• What you need
• Ingredients
• Pickled Pineapple Recipe
• Notes
• Pickled Pineapple

Ingredients Needed

• Pineapple - Fresh pineapple chunks are best for this recipe! The sooner you pickle your pineapple after bringing it home the better.
• White Vinegar - Ensure it is 5% distilled white vinegar.
• Sugar - This is super helpful when it comes to the taste of this recipe. I use raw cane sugar so it is unbleached and minimally processed but conventional white sugar is fine as well!
• Salt - Pickling salt or Kosher salt is best for this recipe. Iodine-free salt is the way to go so be sure to double-check the label! This will help to keep your brine from getting murky as well.
• Jalapeño - Add one sliced up jalapeño to your pickled pineapple for a touch of heat!
• Lime juice - Fresh squeezed juice from one lime is a really delicious addition to this recipe!

Pickled Pineapple uses

• Pineapple salsa - Add pickled pineapple in place of fresh to your pineapple salsa recipe! It's great with some chips or even as part of a Mexican-inspired charcuterie board!
• Pulled pork - Looking to change up your pulled pork? Add some pickled pineapple and enjoy!
• Taco night - Next taco night when you are setting out toppings, add this to the mix!
• Salad - Add to your next summery salad for a sweet and spicy change-up.
• Chicken - When looking for a new flavor to add to your chicken (especially grilled chicken!) try this out!
• Seafood - Serve alongside seafood dishes such as salmon or rice and shrimp!

What you need

• Quart size glass jar
• Glass fermenting weight
• Reusable lid OR parchment paper and metal lid
• Optional: stainless steel canning funnel

Ingredients

• 1 ½ cups white distilled vinegar (5%)
• 1 tablespoon pickling OR Kosher salt
• 1 tablespoon sugar
• 1 sliced jalapeño
• Juice from 1 lime

Pickled Pineapple Recipe

1. Create your brine by bringing your vinegar to a boil and stirring in your salt, sugar, and lime juice until the salt and sugar are fully dissolved.
2. Set your brine aside to cool.
3. Chop your pineapple into chunks and your jalapeño into circles. Add them to a quart size glass jar leaving some headspace.

4. Pour the cooled brine over your pineapple and jalapeño. 

5. Place a fermenting weight on top of everything and loosely cover with a reusable lid or parchment paper between the jar and metal lid.

6. Refrigerate for 24 hours.

7. Enjoy for up to 2 weeks!

Notes

• This is not a canning recipe! Please, use a canning-specific recipe for canning.
• Use 5% distilled white vinegar.
• Use pickling salt or Kosher salt. Read the label to double check there is no iodine in the salt.
• Store in the refrigerator in an airtight jar labelled with the date for up to 2 weeks!