Ingredients
Scale
- 1 medium-sized fresh pineapple (peeled, cored, and cut into small chunks)
- 1 ½ cups granulated white sugar
- ¾ cup apple cider vinegar
- 1 ½ teaspoons red pepper flakes (adjust more or less to taste)
- ½ teaspoon ground ginger or 1 teaspoon freshly grated ginger
- Optional: 2 tablespoons finely chopped fresh mint (for freshness and aroma)
- Optional: 1 small red chili, sliced thin (for more heat)
Tools You’ll Need
- Cutting board and knife
- Saucepan (medium-sized)
- Measuring cups and spoons
- Sterilized glass jars with lids
- Ladle or spoon
- Canning funnel (optional but helpful)
- Clean cloth or towel
Ingredient Notes
- Pineapple: Choose one that’s ripe but not overripe. It should be golden on the outside with a slight give when squeezed.
- Vinegar: Apple cider vinegar gives this relish a more rounded, slightly fruity flavor. White vinegar can be substituted if necessary.
- Sugar: Granulated sugar works best for making a syrupy base. Avoid using brown sugar unless you want a deeper molasses-like taste.
- Spices: Red pepper flakes give moderate heat. You can reduce it for a milder version or add fresh chili slices for a spicier version.
Instructions
1. Prepare the Pineapple
- Peel the pineapple, remove the core, and cut it into small, bite-sized cubes.
- Place the pineapple chunks in a bowl and set aside.
2. Start the Syrup
- In a medium saucepan over medium heat, combine:
- 1 ½ cups sugar
- ¾ cup apple cider vinegar
- 1 ½ teaspoons red pepper flakes
- ½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- Stir continuously until the sugar dissolves and the mixture comes to a gentle boil.
3. Simmer with Pineapple
- Once the syrup starts boiling, carefully stir in the pineapple chunks.
- Reduce the heat to low.
- Let the mixture simmer uncovered for about 10 to 12 minutes.
- Stir occasionally to prevent sticking or burning.
- The pineapple will start absorbing the sweet, tangy syrup while releasing some of its own juice, helping to thicken the sauce slightly.
4. Optional Flavor Add-Ins
- If you’d like a minty twist, add 2 tablespoons finely chopped fresh mint just after removing from heat.
- If you want more heat, add thinly sliced red chili with the pineapple during simmering.
5. Cool Slightly and Jar
- Once cooking is complete, remove the pot from the heat.
- Allow the mixture to cool for 10 to 15 minutes, just enough to handle safely.
- Carefully ladle the pineapple and syrup into sterilized glass jars using a spoon or canning funnel.
- Leave about ½ inch of headspace at the top of each jar.
- Wipe the rims clean and secure the lids.
6. Let It Set
- Let the jars cool to room temperature before refrigerating.
- The relish will thicken slightly as it chills.
- For best flavor, allow it to sit in the fridge for at least 24 hours before serving.
7. Storage Guidelines
- Keep refrigerated for up to 2 weeks.
- For longer storage, freeze in freezer-safe containers for up to 3 months (leave room for expansion).
- Always use a clean spoon when serving to maintain freshness.
Notes
- Sterilize your jars properly by boiling them in water for at least 10 minutes. Let them air-dry completely before filling.
- Avoid overcooking the pineapple. If simmered too long, it will become mushy. Keep an eye on the texture during cooking.
- Taste your syrup before adding pineapple. If you like it sweeter, add more sugar; for tangier notes, add more vinegar.
- Adjust spice gradually. You can always add more heat after tasting, but you can’t take it out once it’s added.
- Use gloves if handling fresh chili peppers to avoid irritation to your skin or eyes.
- Double the batch if you plan on gifting it or using it as a regular condiment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes