Spicy Pickled Pineapple

This spicy pickled pineapple is delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finishing with sweetness in the end.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 12 servings
Calories 55kcal
Author Inspired by Running to the Kitchen


  • 1 pineapple core remove and cut into rings
  • 1/4 cup cilantro chopped
  • 2 cups seasoned rice vinegar
  • 2 tablespoons sugar
  • 2 large jalapenos cut into rings
  • 1 tablespoon Kosher salt
  • 1/4 cup fresh lime juice from 2 limes


  • Place the pineapple rings and the cilantro into a quart jar.
  • Place vinegar, sugar, jalapeno, salt and lime juice into a small sauce pan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and let cool.
  • Add vinegar mixture to pineapple. The liquid should just cover the top of the pineapple. If not, add a bit more vinegar.
  • Seal and refrigerate for at least 1 day before serving. The pineapple will keep for up 2 weeks in the fridge.


Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 40.4mg | Calcium: 12mg | Iron: 0.2mg