Description
A deliciously tangy and spicy pickled pineapple recipe that combines the sweetness of pineapple with the heat of red chili.
Ingredients
Scale
- 1 ripe pineapple, peeled and cut into chunks
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar
- 2–3 red chilies, sliced
- 1 teaspoon salt
Instructions
- In a saucepan, combine vinegar, water, sugar, and salt. Heat until the sugar dissolves.
- Add the sliced red chilies to the mixture.
- Place the pineapple chunks in a clean jar.
- Pour the hot vinegar mixture over the pineapple, ensuring it is fully submerged.
- Seal the jar and let it cool to room temperature.
- Refrigerate for at least 24 hours before serving for the best flavor.
Notes
- For extra heat, add more red chilies.
- This pickled pineapple can be used as a topping for tacos or salads.
- Store in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 15g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pickled Pineapple, Red Chili, Tangy, Spicy, Condiment