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This Spicy Sweet Pineapple Relish is a little tropical magic in every spoonful bursting with juicy pineapple balanced by a kick of jalapeño and warm spices. It comes together easily and perks up everything from grilled meats to simple sandwiches. The sweet heat was such a hit at my last barbecue that friends now ask me to bring a jar every time we gather.
I made this for the first time when I was looking for a gift for my neighbor who loves spicy food. That first batch disappeared fast and now it is my go-to recipe for summer gatherings.
Ingredients
- Fresh pineapple: Diced for juiciness and natural sweetness. Look for ripe fruit with golden skin and a sweet aroma
- Jalapeño peppers: Finely sliced deliver vibrant heat. Choose firm glossy peppers for best flavor
- Apple cider vinegar: Forms the tangy backbone. Opt for raw unfiltered vinegar if you prefer more depth
- Granulated sugar: Brings the necessary sweetness and a lovely syrupy finish
- Lemon juice: Adds brightness. Fresh squeezed makes a world of difference
- Mustard seeds: Lend a gentle pop and earthy undertone. Buy whole yellow seeds for mildness
- Turmeric powder: For color and a faint earthy warmth. Make sure yours is fresh and bright yellow
- Fresh ginger: Grated offers a zesty punch. Choose plump heavy ginger roots
- Garlic: Chopped adds savory depth. Use firm cloves with no green centers
Step-by-Step Instructions
- Prepare the Flavor Base:
- In a large heavy-bottomed saucepan combine your apple cider vinegar granulated sugar lemon juice mustard seeds turmeric powder grated ginger and chopped garlic. Bring the mixture to a rolling boil over medium-high heat stirring often until the sugar is fully dissolved and the spices are fragrant. Simmer gently for about five minutes to let the flavors meld
- Simmer Pineapple and Jalapeño:
- Add the diced pineapple and sliced jalapeño peppers to the saucepan. Stir well so everything is coated in the liquid. Let it simmer uncovered on medium heat for around twenty minutes stirring occasionally. You are looking for the pineapple to soften without falling apart and for the mixture to become thick and syrupy. This is the key to luscious texture and concentrated flavor
- Sterilize Jars:
- While your relish cooks bring a large pot of water to a boil. Place your clean glass jars and lids into the boiling water for at least five minutes to fully sterilize them. Use tongs to remove and let them drip dry upside down on a clean towel. This step keeps your preserve safe and shelf-stable
- Fill and Process Jars:
- With the relish still hot ladle it into the sterilized jars leaving about half an inch of headspace at the top. Wipe the rims with a damp cloth to remove any residue then seal the jars with the lids. Place jars into a hot water bath and boil for ten minutes to ensure a secure seal
- Cool and Store:
- Transfer jars to a towel-lined surface and let them cool undisturbed. Once cool check the seals by pressing the center of each lid. Store sealed jars in a cool dark place for several months. Refrigerate after opening and enjoy
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My favorite part of making this relish is the moment the pineapple and jalapeños start bubbling together and fill the kitchen with a sweet tangy scent that always reminds me of childhood cookouts with my grandmother who loved a sweet spicy kick with her ribs.
Storage Tips
Store jars in a cool dry place away from direct sunlight. Once opened keep the relish in the refrigerator and use within three weeks for best flavor. Always use a clean spoon to avoid introducing bacteria. If you have any leftover pineapple relish not enough to fill a jar just keep it refrigerated and enjoy it as a quick topping
Ingredient Substitutions
If you want milder heat swap jalapeños for seeded serranos or toss in a few sweet bell peppers for color. No fresh pineapple Use good quality canned pineapple in juice just be sure to drain it well. Turmeric powder can be replaced with a small amount of curry powder for a twist. You can also replace half the sugar with honey or demerara sugar for a more caramelized taste
Serving Suggestions
Pile this relish onto grilled chicken or pork for a lively kick. Try it as a tangy topping for tacos or spoon it alongside curries and rice dishes. Slather onto burgers or sandwiches or spoon over soft cheese and crackers for a fun appetizer. I love a dollop on roasted vegetables for dinner
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This tangy, spicy relish will elevate any dish and quickly become a household favorite!
Frequently Asked Questions
- → How spicy is this pineapple relish?
The heat level depends on how many jalapeños you use and whether you include the seeds. Removing seeds makes it milder, while keeping them gives a stronger kick.
- → What can I serve this condiment with?
It's delicious with grilled meats, fish tacos, roasted vegetables, or as a zesty topping for burgers and sandwiches.
- → How long does homemade pineapple relish last?
If properly processed and stored in sterilized jars, it keeps for several months in a cool, dark place. Once opened, refrigerate and use within a few weeks.
- → Can I use canned pineapple instead of fresh?
Fresh pineapple is best for texture and flavor, but canned can be substituted—just drain well to avoid excess liquid.
- → Do I have to use a water bath for jar processing?
The water bath is recommended for safety and shelf life, especially if storing unrefrigerated. For quick use, refrigeration alone may suffice.