Spicy Pickled Pineapple

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Bright, tangy pineapple with just the right kick of heat—these spicy pickled pineapple chunks are perfect on tacos, pulled pork, or straight from the jar.

Prep Time15

Cook Time5

Canning Time15

Total Time35

Course: pickles

Cuisine: American

Keyword: Pickled Fruit

Servings: servings (2 pints)

Equipment

Water Bath Canner

Ingredients

1 medium pineapple about 4 cups diced
1½ cups white vinegar or cider vinegar
¼ cup lime juice fresh or bottled
2 Tbsp sugar
2 Medium hot peppers jalapeño, serrano, habanero, etc., sliced

Instructions

Prepare ingredients: Peel, core, and dice the pineapple. Slice the peppers.
Simmer: Combine pineapple, peppers, vinegar, lime juice, and sugar in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Fill jars: Ladle the hot mixture into sterilized pint jars, leaving ½ inch headspace. Remove air bubbles and ensure fruit is covered in brine.
Seal & process: Wipe rims, apply lids, and process in a boiling water bath canner for 15 minutes for pints or 20 minutes for quarts—see notes if above 1,000 feet in elevation.
Cool & store: Let jars sit undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 1 year.

Notes

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.

Canning Safety

Canning times and procedures in this recipe are based on the guidance from the National Center for Home Food Preservation's instructions for canning pineapple at home.

Nutrition