Spicy Pickled Pineapple

Spicy pickled pineapple is a bright, tangy-sweet condiment with just enough heat to make things interesting. This quick, small-batch recipe turns fresh pineapple into a zesty topping perfect for tacos, pulled pork, poke bowls, grilled chicken, or even spooned onto pizza if you’re into that sweet-and-spicy combo.

The mix of sharp vinegar, fresh lime juice, and hot peppers brings out the natural sweetness of the pineapple, making these pickles a flavorful twist on traditional fruit preserves. Whether you use jalapeños for a mild kick or habaneros for full-on fire, the spice level is easy to adjust. Pickling also mellows the heat just enough to make these peppers play nicely with the fruit.

This recipe makes two pint jars, though depending on the size of your pineapple, you may have a bit extra. Save the leftovers for snacking or pack them into a small extra jar with a splash more vinegar. It’s a great way to use up ripe pineapple and bring something bold and unexpected to your next meal.

Ingredients for Spicy Pickled Pineapple

This recipe makes two pints, but you can easily cut it in half or scale up if you’re working with multiple pineapples. Here’s what each ingredient does—and how you can adjust it to suit your taste.

• Pineapple:Fresh pineapple gives the best texture and flavor, but canned or frozen can work in a pinch. One medium pineapple usually yields around 4 to 5 cups when trimmed and diced. You may have a little extra, depending on the size—save it for snacking or make a third mini jar.
• Hot Peppers: You can use any hot peppers you like—jalapeños and serranos add a moderate heat, while habaneros and Thai chiles will turn up the fire. Anaheim or poblano peppers give a more mellow warmth. Use more or fewer depending on your heat preference. Slice or dice as needed to distribute the spice evenly in the jars.
• White Vinegar: This is the main preserving agent in the recipe. You can use white vinegar for a sharper flavor or apple cider vinegar for a mellower, fruitier touch. Always use vinegar with at least 5% acidity.
• Lime Juice: Adds citrusy brightness that pairs beautifully with the pineapple. Fresh lime juice gives the best flavor, but bottled will work. If needed, you can skip the lime juice and add a bit more vinegar instead.
• Sugar: Balances the tart vinegar and enhances the pineapple’s natural sweetness. Feel free to adjust to taste—this isn’t required for preservation, just flavor.

How to Make Spicy Pickled Pineapple

Start by peeling, coring, and dicing your pineapple into bite-sized chunks. You’ll want about 4 cups total. Slice your peppers, removing seeds if you want a milder pickle, or leave them in for extra heat. Combine the pineapple, sliced peppers, vinegar, lime juice, and sugar in a saucepan.

Bring the mixture to a boil over high heat, then reduce to a simmer for 5 minutes. This helps the flavors meld and ensures everything is hot before canning.

Meanwhile, prepare two clean pint jars. Once the mixture is ready, ladle the hot pineapple and brine into the jars, leaving ½ inch of headspace. Use a chopstick or butter knife to remove air bubbles, and make sure the pineapple is fully covered with brine.

Wipe the rims, apply lids and rings, and process the jars in a boiling water bath for 15 minutes for pints and 20 minutes for quarts. See below for altitude adjustments.

Once processed, let the jars cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place. These pickles are best after resting for a week or two, but they’re safe to eat as soon as they’re sealed.

Pickled Pineapple Altitude Adjustments

• For 0 to 1,000 Feet in Elevation – Process pint jars for 15 minutes, and quart jars for 20 minutes.
• For 1,001 to 3,000 Feet in Elevation – Process pint jars for 20 minutes, and quart jars for 25 minutes.
• For 3,001 to 6,000 Feet in Elevation – Process pint jars for 20 minutes, and quart jars for 30 minutes.
• Above 6,001 Feet in Elevation – Process pint jars for 25 minutes, and quart jars for 35 minutes.