Wow, this spicy pickled pineapple was totally different. Delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finally finishing with pineapple sweetness in the end. I cannot recall ever eating anything like them. These are great right out of the jar, or equally fantastic chopped and then used to top hot dogs or tacos.
I used a fresh pineapple, but I think you could get away with using canned slices or even chunks. You might would want to cut back on the amount of sugar if you do, though. Although spicy pickled pineapple is also sweet, you don’t want it to be overly sweet.
I used my snazzy new little pineapple corer to cut my fresh pineapple into rings. It’s a fun little gadget!
Also try my quick pickled jalapeno rings.
Spicy Pickled Pineapple
- 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.
Nutritional values are approximate.