Quick Pickled Pineapple and Jalapeños combine juicy pineapple, spicy peppers, and a tangy-sweet vinegar brine for a colorful refrigerator pickle that is bursting with flavor. Serve this easy condiment with fish tacos, carnitas, burgers, rice bowls, grilled chicken, or pulled pork. You’ll find even more colorful combinations in my Ultimate List of Quick Pickle Recipes.

Quick Pickled Pineapple and Jalapeños

The combination of sweet, spicy, and tangy flavors makes these pineapple jalapeño pickles an easy way to brighten up everyday meals. They require just seven simple ingredients and 10 minutes of preparation before the refrigerator does the rest of the work. For a classic version without the fruit, try my Quick Pickled Jalapeños recipe.

Fresh pineapple stays slightly crisp as it absorbs the flavorful brine, while sliced jalapeños add a pleasant kick of heat. Adjust the number of peppers to make the pickles milder or spicier, and allow them to chill for a full 24 hours for the best flavor.

Ingredients

• Pineapple – Fresh pineapple provides the best flavor and firmest texture. Cut it into evenly sized ½-inch chunks so the pieces pickle evenly.
• Jalapeños – Add a fresh, spicy kick that balances the sweetness of the pineapple. Remove the seeds and white membranes for less heat.
• Distilled white vinegar – Its clean, sharp flavor creates a bright and tangy brine. Use vinegar labeled with 5% acidity.
• Water – Dilutes the vinegar so the brine is pleasantly tangy without overpowering the pineapple.
• Granulated sugar – Softens the vinegar’s acidity and enhances the pineapple’s natural sweetness.
• Kosher salt – Seasons the pineapple and jalapeños while bringing all the sweet, spicy, and tangy flavors together.
• Whole black peppercorns – Infuse the brine with a subtle peppery warmth without distracting from the pineapple.

If you have more peppers than you can use, my guide on How to Preserve Jalapeños offers several easy ways to enjoy them later. For another fruity variation with a delicious balance of sweetness and heat, try my Quick Pickled Roasted Strawberry Jalapeños.

How to Make It

Note: This is a quick overview of the recipe. Scroll down to the recipe card below for the complete ingredient list, exact measurements, and step-by-step instructions.

Step 1. Fill the jar. Place the pineapple chunks, sliced jalapeños, and peppercorns in a clean 1-quart glass jar.

Step 2. Prepare the brine. Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a gentle boil over medium-high heat, stirring until the sugar and salt completely dissolve.

Step 3. Cool the brine briefly. Remove the saucepan from the heat and let the brine cool for about 10 minutes. This helps prevent the fresh pineapple from becoming overly soft.

Step 4. Add the brine. Carefully pour the warm brine over the pineapple and jalapeños. Gently press the ingredients beneath the liquid and remove any trapped air bubbles with a clean utensil. Make sure the quick pickled pineapple and jalapeños are completely covered by the brine.

Step 5. Cool and refrigerate. Let the uncovered jar cool for about 30 minutes. Secure the lid and refrigerate for at least 24 hours before serving.

Step 6. Serve. Use a clean utensil to remove the pickles from the jar and keep the remaining pineapple and jalapeños submerged in the brine.

Kelly’s Recipe Notes

I love the contrast between the juicy pineapple and spicy jalapeños in the recipe. Two peppers give the pickles a noticeable kick without overpowering their sweetness, but you can easily adjust the amount to suit your taste. Be sure to give them the full 24 hours in the refrigerator because the flavor becomes more balanced as the pineapple and peppers absorb the brine.

Planning taco night? My Taco Quickles are another colorful, tangy topping made especially for tacos, nachos, burrito bowls, while Mexican Pickled Carrots and Jalapenos offer the familiar restaurant-style combination of crisp vegetables, spicy vegetables, spicy peppers, and a flavorful vinegar brine.

Recipe Tips

• Fresh pineapple produces the best flavor and texture. Drained canned pineapple can be substituted, but it will produce softer pickles.
• Two jalapeños provide noticeable heat without overwhelming the pineapple. Use one for a milder version or three for more heat.
• Removing the seeds and white membranes will reduce the heat.
• For the most balanced flavor, wait a full 24 hours before serving.
• Wear gloves when handling jalapeños and avoid touching your eyes.
• These are refrigerator pickles and are not intended for water-bath canning.

For more spicy refrigerator pickles, explore my Quick Pickled Jalapeño Recipes List for even more flavorful combinations to try.

If you love the combination of sweetness and heat, try my Candied Jalapeño recipe for another flavorful topping for burgers, sandwiches, nachos, and charcuterie boards.

Storage

• Store Quick Pickled Pineapple and Jalapeños in a tightly sealed glass jar in the refrigerator for up to one week.
• Keep the pineapple and peppers submerged in the brine, and always remove them with a clean utensil.
• These refrigerator pickles should not be stored at room temperature or canned for shelf-stable storage.
• Freezing is not recommended because the pineapple will become soft after thawing.

These Quick Pickled Pineapple and Jalapeños are an easy way to add a burst of sweet, spicy, and tangy flavor to your favorite meals. Keep a jar in the refrigerator for topping tacos, burgers, pulled pork sandwiches, rice bowls, or grilled meats whenever they need a bright and flavorful finishing touch. For more ways to use fresh peppers, explore my Ultimate List of Jalapeño Recipes.

Be sure to save this Quick Pickled Pineapple and Jalapeños recipe to your favorite Pinterest condiment board so you can find it when your summer meals need a sweet and spicy boost.

Recipe Toolbox

• Wide-mouth Mason jars
• Reusable canning lids
• Chalkboard jar labels

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