Spicy Chili-Lime Pickled Pineapple Recipe

Why You’ll Love This Recipe

• Bold balance of sweet pineapple, bright lime, and a slow chili heat that keeps you coming back for more.
• Ready to eat in about 30 minutes, but tastes even better after a few hours in the fridge.
• Uses simple, accessible ingredients and basic equipment—perfect for home cooks.
• Transforms everyday meals: amazing on tacos, grilled chicken, rice bowls, burgers, and cheese boards.

Grocery List

• Produce: 1 medium pineapple, 1–2 fresh red chilies, 1 lime, 2 cloves garlic.
• Dairy: None needed.
• Pantry: Rice vinegar (or white vinegar), granulated sugar, kosher salt, red pepper flakes, whole black peppercorns, coriander seeds (optional).

Full Ingredients

For the Pineapple

• 1 medium ripe pineapple (about 2 1/2–3 lb whole), peeled, cored, and cut into 1-inch chunks (about 4 cups packed)
• 1–2 fresh red chilies (jalapeño, Fresno, or serrano), thinly sliced into rings (remove seeds for less heat)
• 2 cloves garlic, thinly sliced

For the Chili-Lime Pickling Brine

• 1 cup rice vinegar (can substitute white vinegar or apple cider vinegar)
• 1/2 cup water
• 1/3 cup granulated sugar (reduce to 1/4 cup for a less sweet pickle)
• 1 1/2 tsp kosher salt (use 1 tsp if using fine table salt)
• 2 tbsp fresh lime juice (from about 1 medium lime)
• 1 tsp finely grated lime zest (zest the lime before juicing)
• 1 tsp red pepper flakes (optional, for extra spiciness)
• 1 tsp whole black peppercorns
• 1/2 tsp whole coriander seeds (optional but recommended for a citrusy aroma)

Optional Garnishes & Serving Ideas

• Extra lime wedges, for squeezing over just before serving
• Fresh cilantro leaves, roughly chopped
• Thinly sliced red onion, quickly rinsed under cold water
• To serve with: tacos, grilled chicken or pork, fish, rice bowls, or cheese and charcuterie boards

Step-by-Step Instructions

Step 1: Prep Your Jar and Tools

Choose a clean glass jar that holds at least 1 quart (about 950 ml) and has a tight-fitting lid. A wide-mouth mason jar works best because it is easy to pack with fruit and to scoop from later. Wash the jar and lid in hot, soapy water, then rinse very well. If you like, pour freshly boiled water into the jar, let it sit for 1–2 minutes, then pour it out and let the jar air-dry. This is not canning-level sterilizing, but it gives you a cleaner starting point for refrigerator pickles.

Gather a small saucepan, cutting board, sharp knife, and a heatproof measuring jug or ladle for transferring the brine.

Step 2: Prep the Pineapple and Aromatics

Peel the pineapple: slice off the top and bottom, stand it upright, and cut away the skin in long strips, following the curve of the fruit. Remove any remaining “eyes” with the tip of your knife. Cut the pineapple into quarters lengthwise, slice out the tough core from each quarter, then cut the flesh into roughly 1-inch chunks. You want pieces that are big enough to stay crisp but small enough to fit comfortably into a forkful.

Thinly slice 1–2 red chilies into rings. For a milder pickle, remove the seeds and inner membranes before slicing. Thinly slice the garlic cloves. Set everything aside in separate piles so you can layer them attractively in the jar.

Step 3: Pack the Jar

Add a small handful of pineapple chunks to the bottom of the jar, followed by a few chili rings and a few slices of garlic. Continue layering pineapple, chilies, and garlic until the jar is almost full, leaving about 1/2 inch (1 cm) of headspace at the top. Gently tap the jar on the counter a few times to help the pieces nestle together and reduce any large air pockets, but do not mash the fruit—keeping it intact is key to a crisp, juicy texture.

If you have a few extra chili slices, tuck them along the sides of the jar so their bright red color shows through the glass.

Step 4: Make the Chili-Lime Brine

In a small saucepan, combine the rice vinegar, water, granulated sugar, kosher salt, red pepper flakes (if using), black peppercorns, and coriander seeds. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar and salt are completely dissolved, 2–3 minutes. Do not let it boil vigorously; a soft simmer is enough.

While the brine heats, zest your lime using a microplane or fine grater, then cut the lime in half and juice it. Measure out 1 tsp lime zest and 2 tbsp lime juice. Once the brine is off the heat, stir in the lime zest and lime juice. Let the brine sit for 10–15 minutes to cool slightly; it should be very warm but not aggressively hot when you pour it over the fruit, to avoid softening the pineapple too much.

Step 5: Pour the Brine and Submerge the Fruit

Carefully pour the warm chili-lime brine over the layered pineapple in the jar. If you used whole spices, aim to distribute them throughout the jar rather than leaving them all at the bottom of the saucepan. Use the back of a clean spoon to gently press the pineapple down, helping it settle and ensuring that all the fruit is fully submerged in the brine. If needed, top up with an extra splash of vinegar and water (mixed 50/50) just until everything is covered.

Wipe the rim of the jar with a clean, damp cloth, then loosely set the lid on top. Allow the jar to sit at room temperature for about 20 minutes to finish cooling. Once the jar feels just slightly warm or fully cool to the touch, seal it tightly with the lid.

Step 6: Chill, Pickle, and Serve

Transfer the sealed jar to the refrigerator. Let the pineapple pickle for at least 30 minutes before eating; this will give you a light pickle with bright, fresh flavors. For a deeper, more balanced flavor and stronger heat from the chilies, let it rest for at least 4 hours, or ideally overnight.

To serve, use a clean fork or tongs to lift out the pineapple chunks, making sure to grab some chili slices and garlic with each portion. Spoon over a little of the spicy-sour brine if you like extra tang. Garnish with fresh cilantro or an extra squeeze of lime at the table, if desired.

Serve chilled as a punchy topping for tacos, grilled chicken or fish, rice bowls, or alongside rich dishes like pulled pork or creamy cheeses, where the acidity and heat can cut through the richness beautifully.

Pro Tips

• Choose ripe, not overripe pineapple: Look for a golden color and a sweet smell at the base. The fruit should have a little give but still feel firm; very soft pineapple will turn mushy in the brine.
• Control the heat level: Use just 1 mild chili and skip the red pepper flakes for a gentle warmth, or use 2 chilies plus the flakes (and keep the seeds) for a fiery pickle.
• Adjust sweetness to taste: Taste the warm brine before pouring it over the fruit. If you prefer sweeter pickles, add 1–2 extra tablespoons of sugar and stir to dissolve.
• Keep everything submerged: Pineapple sticking out of the brine will discolor and spoil faster. If pieces insist on floating, weigh them down with a small piece of parchment paper tucked under the lid, or a clean, food-safe weight.
• Use only for refrigerator storage: This is a quick pickle recipe and is not tested for shelf-stable canning. Always store it in the refrigerator.

Variations

• Thai-Inspired Version: Add 1–2 slices of fresh ginger, 2 torn kaffir lime leaves (if available), and 1 tsp fish sauce to the warm brine. Reduce the sugar to 1/4 cup to keep it bright and punchy.
• Smoky Chipotle Pineapple: Replace the fresh chilies with 1 chopped chipotle pepper in adobo sauce and add 1 tsp of the smoky adobo liquid to the brine. Fantastic with grilled meats and tacos.
• Coconut-Lime Twist: Substitute 1/4 cup of the water with canned light coconut milk and increase the lime zest to 1 1/2 tsp. This version is creamier and pairs wonderfully with seafood and rice bowls. Use within 5–7 days.

Storage & Make-Ahead

Store the spicy pickled pineapple in its tightly sealed jar in the refrigerator. For best texture and flavor, enjoy within 10–14 days. The pineapple will be lightly pickled after 30 minutes, nicely balanced after 4 hours, and at peak flavor by the next day. Always use a clean fork or spoon to remove pieces from the jar to avoid introducing bacteria. If you notice any off smells, cloudiness combined with sliminess, or mold, discard the contents immediately. This recipe is designed for refrigerator storage only and is not suitable for water-bath canning or long-term pantry storage.

Nutrition (per serving)

Approximate values per serving (1/2–2/3 cup, including a bit of brine): about 85 calories; 0 g fat; 0 g saturated fat; 22 g carbohydrates; 19 g sugars; 1 g fiber; 1 g protein; approximately 200 mg sodium. Actual values will vary based on the exact size and ripeness of your pineapple and how much brine you consume.