Another pickle recipe you have to try- Pickled pineapple with jalapeno and cilantro is the perfect combination of sweet and spicy flavors. This has been the perfect addition to my summer condiments- adding an exciting twist to your meals it is a great addition to taco, fish, or pork dishes. I am going to show you how easy this quick pickled pineapple is to make with a perfect balance of tropical sweetness and spice.
Ingredients notes:
- Fresh Pineapple: Choose a ripe and juicy whole pineapple for optimal flavor. Look for one with a vibrant golden color and a fragrant aroma. The natural sweetness of the pineapple will provide a delightful contrast to the spicy elements.
- Vinegar: use whatever you have at hand, white vinegar, apple cider vinegar, or rice vinegar all work great. The acidity of the vinegar will help preserve the pineapple and infuse it with tanginess.
- Lime Juice: Squeeze in the juice of fresh limes to add a zesty and citrusy kick to the pickled pineapple.
- Jalapeno or Spicy Peppers: Add some heat to your pickled pineapple by including sliced jalapeno peppers or for extra spicy pickled pineapple use other more spicy varieties like serrano or habanero. Adjust the quantity according to your spice preference for a perfectly balanced level of heat.
- Cilantro: I know cilantro can be a divisive herb, but I love it and think it works well with pineapple and jalapeno.
Quick Pickling Process:
Prepare the Pineapple: Start by peeling and coring the ripe pineapple. Cut it into bite-sized chunks or slices according to your preference. I like to make thin ½-inch slices about 1 inch wide- this is a great shape for sandwiches and serve with meat or fish. Another option I really like is chopping it up finer like salsa to make for a great relish-like consistency.
Slice or chop the jalapenos. I love how the slices look in the jar but if you want the spice more evenly distributed through the jar chopped will work better for you. If you like the flavor of jalapeno but don't want too much spice, remove the seeds and membranes before chopping up the pepper. Transfer the pineapple pieces and jalapenos to the jar(s).
Prepare the Pickling Solution: In a saucepan, combine the vinegar, water, lime juice, and salt. Stir well to ensure all the ingredients are evenly mixed.
Heat the Pickling Solution: Place the saucepan over medium heat and bring the pickling solution to a gentle simmer. Place the jars in the sink to minimize mess and pour the hot liquid over the pineapple and jalapenos in the jar.
Let the jar cool down to room temperature before storing it in the refrigerator. Seal the jars tightly and place them in the refrigerator. Allow the pickled pineapple to marinate for at least 24 hours, preferably longer, to allow the flavors to develop and intensify.
Serving Suggestions:
Pickled pineapple adds a burst of flavor and a delightful contrast to all kinds of dishes. Here are some serving suggestions that pair perfectly with your pickled pineapple:
- Cajun Honey Butter Salmon: The spicy and sweet notes of the pickled pineapple complement the Cajun seasoning on the salmon beautifully. Serve your perfectly grilled or roasted Cajun Honey Butter Salmon with a side of pickled pineapple for a harmonious balance of flavors. The tanginess of the pickled pineapple will cut through the richness of the salmon, creating a mouthwatering combination.
- Lentil Tacos: Add a tropical twist to your lentil tacos by incorporating pickled pineapple. Fill your soft tortillas with seasoned lentils, crunchy vegetables, and a dollop of tangy pickled pineapple. The sweet and spicy flavors of the pineapple will add an exciting element to the earthy lentils, elevating your tacos to a whole new level of deliciousness.
- Canned Salmon Tacos: For a quick and easy meal, whip up some canned salmon tacos and top them off with pickled pineapple. Add some fresh cilantro, diced onions, and a squeeze of lime for a refreshing and satisfying taco experience.
- Baja Shrimp Bowl: Create a vibrant and flavorful Baja Shrimp Bowl by combining shrimp, fresh veggies, and a scoop of pickled pineapple. The tangy pineapple will add a burst of brightness to the bowl, cutting through the richness of the shrimp and complementing the vibrant flavors of the Baja-style ingredients.
- Teriyaki Pork Tenderloin: Add an unexpected twist to your teriyaki pork tenderloin by serving it alongside pickled pineapple. The sweet and tangy flavors of the pineapple chunks complement the savory and slightly sweet teriyaki glaze, creating a delightful contrast. Slice the tenderloin and serve it with pickled pineapple for a unique and delectable combination.
Feel free to get creative and explore other dishes where the pickled pineapple can shine. Its versatility allows it to be paired with various proteins, salads, rice bowls, and even sandwiches.
FAQ:
It depends on how large the pineapple is. A 1-quart jar will hold the better part of an average-sized pineapple. If you want to pickle the whole fruit, have two large mason jars ready. You can also use 4-6 pint-sized mason jars.
If you are short-bringing liquid, just top the jars off with some hot water. You need to ensure the mason jar is filled with liquid- doing this in the sink makes it much more manageable.
Your pickled pineapple is now ready to be enjoyed! It can be served as a tangy and spicy condiment, added to salads, paired with grilled meats, or enjoyed straight from the jar as a flavorful snack. If you’ve tried this Pickled Pineapple recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Pickled Pineapple (sweet and spicy)
Ingredients
- 1 fresh pineapple
- 1 cup vinegar
- ½ cup water
- ¼ Lime juice
- 1 teaspoon salt
- 1 jalapeno diced
Instructions
- Prepare the Pineapple: Start by peeling and coring the ripe pineapple. Cut it into bite-sized chunks or slices according to your preference. I like to make thin ½-inch slices about 1 inch wide- this is a great shape for sandwiches and serve with meat or fish. Another option I really like is chopping it up finer like salsa to make for a great relish-like consistency.
- Slice or chop the jalapenos. I love how the slices look in the jar but if you want the spice more evenly distributed through the jar chopped will work better for you. If you like the flavor of jalapeno but don't want too much spice, remove the seeds and membranes before chopping up the pepper. Transfer the pineapple pieces and jalapenos to the jar(s).
- Prepare the Pickling Solution: In a saucepan, combine the vinegar, water, lime juice and salt. Stir well to ensure all the ingredients are evenly mixed.
- Heat the Pickling Solution: Place the saucepan over medium heat and bring the pickling solution to a gentle simmer. Place the jars in the sink to minimize mess and pour the hot liquid over the pineapple and jalapenos in the jar.
- Let the jar cool down to room temperature before storing in the refrigerator. Seal the jars tightly and place them in the refrigerator. Allow the pickled pineapple to marinate for at least 24 hours, preferably longer, to allow the flavors to develop and intensify.
Did you make this recipe? Let me know!