Spicy Sweet Pineapple Relish

This spicy sweet pineapple relish has brought a punchy twist to my summer barbecues and cozy winter roasts. Its bright tang and heat make basic meals unforgettable and I love pulling out a jar for guests who always ask for the recipe.

The blend of jalapeño and pineapple kept me curious at first but after my first batch I never looked back. This relish became my signature homemade gift and always disappears fast when my friends are over.

Ingredients

• Fresh pineapple: diced for juicy chunks and a natural sweetness. Choose pineapples that are golden with a little give when squeezed for peak ripeness
• Jalapeño peppers: sliced thin to add a lively heat. Look for firm peppers with glossy skins to ensure freshness
• Apple cider vinegar: provides bright tang and preserves the relish. Select raw unfiltered vinegar whenever possible for a deeper flavor
• Granulated sugar: balances the heat and acidity while forming a smooth syrupy base. Fine white sugar dissolves fastest
• Lemon juice: perks up the flavor as a vibrant acidic note. Freshly squeezed gives the purest brightness
• Mustard seeds: add pop and earthy spice throughout each bite. Yellow seeds are classic and mild
• Turmeric powder: gives a golden color and subtle warm earthiness. Use a fresh spice for the brightest flavor
• Grated ginger: wakes up the palate and brings warmth. Choose plump juicy roots
• Garlic: finely chopped to build savoriness. Fresh garlic cloves always taste best

Instructions

Prepare the Liquid Base:

In a large saucepan mix together the apple cider vinegar granulated sugar lemon juice mustard seeds turmeric powder grated ginger and chopped garlic Thoroughly combine everything and place the saucepan over medium-high heat

Cook the Syrup:

Bring the mixture to a rapid boil then reduce the heat to a gentle simmer Cook while stirring occasionally until all of the sugar is completely dissolved and the liquid turns clear and slightly thickened This usually takes about five minutes

Add Pineapple and Jalapeños:

Gently stir in your diced pineapple and thinly sliced jalapeños Make sure both are evenly distributed in the pot Continue to simmer over medium heat uncovered for about twenty minutes Watch as the pineapple softens and soaks up all the spicy sweet flavors The liquid should reduce and become noticeably syrupy

Sterilize the Jars:

While your relish is simmering fill a large pot with water and bring it to a boil Carefully submerge your clean canning jars and lids in the boiling water Allow them to boil for at least five minutes to ensure they are sanitized Use tongs to lift them out and let them dry on a clean cloth

Fill and Seal the Jars:

Ladle the hot relish mixture carefully into your sterilized jars leaving enough space at the top for proper sealing Wipe the rims clean place the lids on top and screw on the bands until just tight

Process the Jars:

Set the filled jars back into the boiling water pot ensuring they are covered by at least one inch of water Process them for ten minutes which helps lock in freshness and creates the proper seal

Cool and Store:

Remove the jars and let them cool completely at room temperature As they cool you should hear the signature pop of a well-sealed jar Once cooled check the seals by pressing the center of each lid If it does not flex downward it is sealed Store the finished relish in a cool dark place

Pin it

Pineapple is my favorite part of this recipe Its natural juiciness and burst of sunshine flavor reminds me of childhood vacations where pineapples were always in our picnic basket Making this relish now feels like bottling up those warm happy memories for months to come

Storage Tips

Once opened store your pineapple relish in the refrigerator and use within two to three weeks A properly sealed and processed jar will keep up to a year in a cool pantry Always use a clean spoon to scoop out portions to help maintain freshness Avoid exposing the relish to air for too long as this can speed up spoilage

Ingredient Substitutions

If you are out of jalapeños you can swap in red Fresno or mild serrano chilies If fresh pineapple is not available use thawed frozen pineapple just be sure to drain off excess liquid Those looking to avoid sugar can use coconut sugar for a warmer flavor or reduce the quantity slightly for a tarter relish

Serving Suggestions

Try your spicy sweet pineapple relish on burgers tacos and skewered meats For a quick party snack spoon some over cream cheese and serve with crackers It is also fantastic as a topping for grilled fish or roasted vegetables My family loves it as a zesty side with barbecue chicken

Cultural and Historical Context

Pineapple relish recipes pop up from Hawaii to the Caribbean where both sweet and heat are treasured in condiments Fruit relishes like this one have a long legacy in preserving summer harvests so that bold flavors carry through to the colder months The combination of vinegar and spice not only preserves the relish but also showcases traditional methods of flavor enhancement and food safety

Pin it

This relish adds a sunny kick to any meal and makes a thoughtful homemade gift. Enjoy the vibrant flavor and share it with family and friends year-round.

Frequently Asked Questions

→ How long does this relish keep?

Properly canned, it will keep for up to one year in a cool, dark place.

→ Can I make it less spicy?

Yes, remove jalapeño seeds and membranes or use fewer peppers for less heat.

→ Can I use canned pineapple?

Fresh is best, but drained canned pineapple will work in a pinch.

→ Do I have to process in water bath?

For shelf stability, yes. Otherwise, store in fridge for up to 2 weeks.

→ What can I serve this with?

Great on tacos, burgers, grilled meats, or as part of a cheese board.