Quick Pickled Pineapple
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I love recipes that pull double duty, and pickled pineapple does exactly that. It is perfect for snacking or as a simple way to add extra flavor to meals throughout the week. When dinner needs a little something extra, this is often what I reach for.
If you’ve never tried pickled pineapple before, it might sound a little unexpected. I felt the same way the first time I heard about it. But after one bite, it quickly became one of those recipes that earned a permanent spot in my refrigerator.
Just like my pickled red onions and pickled red cabbage, this easy pickle recipe is a simple way to make everyday meals feel a little more interesting. Make it once, and you’ll have a bright, flavorful topping ready for lunches, dinners, and snacks throughout the week.
Why This Recipe is a Family Favorite
This one of those recipes that ends up being more versatile than you might expect. It is great for snacking straight from the jar, but it is especially good alongside grilled favorites like bbq chicken and seafood dishes such as chile lime salmon or blackened flounder. The sweet and tangy flavor adds a fresh contrast that helps balance richer meals.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this quick pickle recipe! I’ve made this countless times to save you from a failed attempt.
- Use fresh pineapple for the best balance of sweet and tangy flavors.
- Make sure the pineapple stays submerged in the liquid while it pickles.
- The flavor continues to develop as it sits, so it is often even better the next day.
Ingredients and Substitutions
Pineapple is doing most of the heavy lifting here, so it is worth taking a minute to choose a good one. Look for a pineapple that smells sweet near the base and has skin that is starting to turn golden.
I usually use apple cider vinegar because it pairs so nicely with the pineapple, but white vinegar and rice vinegar are both great substitutes if that is what you have in the pantry.
Cilantro adds a fresh finish that complements the sweet tropical flavor. If cilantro is not your favorite, flat-leaf parsley is an easy swap and works just as well.
Jalapenos are pretty mild, especially the larger sized ones. If you prefer less heat, remove the seeds and membrane from the jalapeño, or you can leave it out altogether.
How to Make Pickled Pineapple
This is a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Start by peeling and coring the pineapple, then cut the flesh into bite-sized cubes. Finish up by dicing the jalapeños and juicing the limes.
- Heat up the vinegar and water on the stove, then pour the warm liquid into a large glass jar. Stir in the lime juice and kosher salt.
- Stir it well so the salt dissolves.
- Add the pineapple, jalapeño, and cilantro. Make sure everything is submerged in the liquid. If you need to add a little more hot water, that’s fine.
- Making this quick pickle takes about an hour at room temperature. If you’ll be using the pickled pineapple right away, leave the jar on your counter top. Otherwise, store it in the fridge.
Storing
Store the pickled pineapple in a glass jar or other glass container in the refrigerator for up to 1 week. As it sits, the flavors have more time to mingle, so don’t be surprised if you like it even more the next day.
Because this is an easy pickle recipe and not a canning recipe, it should be stored in the refrigerator. For the best results, enjoy the pickled pineapple within a week.
FAQs
It still tastes sweet, but the vinegar adds a tangy flavor that makes it very different from fresh pineapple.
Absolutely. The pineapple will still be delicious without any spicy heat.
I don’t recommend reusing it for another batch. For the best flavor and food safety, make a fresh batch of brine each time.
This is completely normal. Just give the jar a gentle shake occasionally to help keep the pineapple coated in the pickling liquid.
Recipes That Use Pickled Pineapple
One of the reasons I keep pickled pineapple in the refrigerator is because it works with so many different meals. A spoonful can add just the right amount of sweet and tangy flavor, making even simple dishes feel a little more special.
It tastes great on fish tacos, shredded pork, and with baked salsa chicken. It is also a fun addition to homemade salsas, relishes, and rice bowls when you want to add a little extra flavor without much effort.
After you make it, please leave a comment and star rating below to let me know how it went!
Quick Pickled Pineapple
Video
Ingredients
- 1 fresh pineapple, peeled and diced or sliced
- 1 jalapeno diced
- 1 cup apple cider vinegar or rice vinegar
- ¼ cup water
- 2 teaspoons kosher salt or sea salt
- ¼ cup lime juice about 2 limes
- 5 sprigs fresh cilantro
Instructions
- Peel and dice 1 fresh pineapple, into bite-sized cubes. Deseed and dice 1 jalapeno and juice the limes. Set all aside.
- Heat 1 cup apple cider vinegar and ¼ cup water in a small sauce pan over medium-high heat. Bring it to a simmer, then remove from heat and pour the mixture into a large mason jar. Stir in 2 teaspoons kosher salt and ¼ cup lime juice. Next, add the diced pineapple.
- Add the diced jalapeño and 5 sprigs fresh cilantro. The contents of the jar should be fully submerged in the liquid. Top off with a little more hot water, if needed.
- Cover and set it aside on the counter for about an hour. If you're making it in advance, set the jar in the refrigerator overnight.
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It’s been updated to simplify the cooking instructions and include more helpful tips. I hope you love it as much as we do!
So this will be ready to eat after a day?
Yes! 🙂 -Laura
Can you LACTO-FERMENT pineapple. I seem to have the impression thatv this recipe is a sort of HYBRID – VINEGAR/LACTO preservation
Hi Albert, this method doesn’t preserve the pineapple, so it’s more to do with taste than anything. It’s similar to “refrigerator pickles.” -Laura
Could I use lemon instead of lime?
Hi Agnes, That’s a great question. You can absolutely use lemon. It will change the flavor slightly but I think it should work great! 🙂 -Laura