Spicy Pickled Pineapple

This pickled pineapple has a hint of spice from sliced jalapenos and is the perfect sandwich and salad topper with it’s tangy sweet bite.

In case you haven’t heard, it’s like beyond cold in the Northeast lately. We decided to run our wood stove out the other day because the alternative required restocking the wood pile about 50 feet from the house and in these temps neither of us wanted to do that. The result however was a boiler that literally ran non-stop the entire day. Pretty sure we went through about 20 gallons of oil in one day. So, while it’s so ridiculously cold the dog won’t even go outside in the morning after holding it for over 12 hours, instead of complaining like everyone else (like I really want to) about the insanity of this winter, we took off for a mini-vacation in Vermont and decided to embrace the cold by snowmobiling and skiing for a few days.

Spicy Pickled Pineapple

The funny thing is, while the car said -9 yesterday morning as we drove to the snowmobile rental place, when you’re wearing 10 layers and have lovely heated hand grips and the engine exhaust blasting on your feet (which have 3 socks on them) as you drive through the picturesque forest from ski resort to ski resort, the cold actually isn’t so bad (until you need to pee and your exposed ass almost freezes off in the process).

Pickled Pineapple

All that being said, I’m very much looking forward to the Dominican Republic in 8 days and shedding about 9 of those layers for it’s warm temps, beaches, water and..tropical fruit.

Like pineapple.

A quick jaunt into BJs the other day resulted in a pineapple purchase because Ulysses is king of not knowing what fruit is actually in season and will buy things like pineapple in February. Usually this drives me crazy (like when watermelon that tastes like nothing but water and tomatoes that are so mealy and tasteless I can’t even swallow them end up in my kitchen) but this time I decided to give him half and do something that I’ve been thinking about for awhile now with the other half….pickle it.

Jalapeno Pickled Pineapple

I’ve never tasted anything pickled I didn’t like. In my book, anything soaked in vinegar is bound to be delicious. As the person who used to drink the balsamic salad dressing out of the bottom of the bowl as a kid, the more tangy, the better.

Pineapple might actually be one of my most favorite pickled ingredients ever. The play between the sweetness of the pineapple and the tart tang of the Nakano citrus seasoned vinegar is just awesome. I chose the citrus seasoned rice vinegar for this pickle because I love how it goes with the spiciness of the jalapeno and the fresh cilantro. It’s the perfect vinegar for the job. Honestly, I could just eat these straight out of the jar as a snack but they also make an incredible addition to any salad or sandwich.

Stay tuned because next week there’s a pretty delicious sandwich recipe using these spicy pickled pineapples. It involves pork and grilling and my mouth is now watering just remembering how delicious it was.

Serves 8-10     adjust servings

Spicy Pickled Pineapple

Preparation 20 min Prep Time
Cook Time
Total Time 20 mins Total Time

This pickled pineapple has a hint of spice from sliced jalapenos and is the perfect sandwich and salad topper with it's tangy sweet bite.


  • 1/2 pineapple cut into half circles
  • 1 1/2 cup Nakano citrus seasoned rice vinegar
  • 1 tablespoon sugar
  • 1 large jalapeno, sliced into circles
  • 1/2 tablespoon kosher salt
  • juice of 2 limes
  • 1/4 cup roughly chopped cilantro


  1. Place the vinegar, sugar, jalapeno, salt and lime juice in a small sauce pot. Bring to a simmer stir until sugar dissolves, remove from heat and let cool to room temperature.
  2. Place the pineapple and cilantro into a large jar.
  3. Pour the vinegar mixture over the pineapple, it should just cover the top slice.
  4. Seal and refrigerate at least 1 day before eating.
  5. Store in the refrigerator for up to 2 weeks. Pineapple will become more tangy with time.

More Nakano recipes:
Cilantro mango wild rice salad
Sea salt and vinegar beet chips
Grilled scallop citrus ceviche
Spicy rosemary tomato peach chutney
Turkey and sage stuffed apples
Brussels sprouts pumpkin and apple hash
Winter chopped kale salad
Beef and mushroom bolognese
Citrus braised lamb shanks with green harissa


  1. tanya

    The Dominican Republic? Oh take me with you! I cannot stand a moment more of winter! The only thing for me to do is spice things up with this spicy pineapple! Holy moly this sounds fabulous!

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  4. Kathy

    Wow! This sounds amazing and I’m on a citrus/tropical fruits binge now.

    I think I am gonna make this for boiling water bath preserving. Thanks!

  5. Emily

    Pineapple is my favorite fruit! Plus I’ve been really into the sweet and spicy combo lately. I just posted a video about making a spicy pickled margarita with pickle juice and jalapeños.
    I will totally be trying your recipe. Bet the brine would make a good cocktail with rum!

  6. Kristina

    This pineapple looks like it is definitely worth a try to make. I never really thought of pickling pineapple. Maybe something you haven’t heard of is pickling eggs?

  7. Barb

    Recipe sounds wonderful but I’m having problem finding this flavor of vinegar. Can I substitute anything for the citrus vinegar?

    1. Running to the Kitchen Post author

      You can just use regular rice vinegar instead if you can’t find flavored.

  8. Billy

    This is so interesting. I adore pineapple normally but I have never tried it pickled. Does it keep most of its sweetness after pickling? I love pickled food but I havn’t tried any pickled fruits whatsoever. I think this would be great in a salad or on a sandwich like you mentioned in the comments! I really want to try this at home. Thanks for sharing!

  9. Cindy3549

    Will this work if one substitutes canned pineapple slices for the fresh slices? Has any one actually tried this substitution?

    1. Running to the Kitchen Post author

      I haven’t tried it with canned pineapple so not totally sure but I’d imagine it would work.


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