Spiced pickled pineapple is a bright tropical condiment that works beautifully on a charcuterie board, as a holiday relish, or alongside roasted pork. These sweet-and-sour pineapple chunks carry a warm spice note that elevates ordinary fruit into something special.
I often serve this with cranberry sauce at holiday meals, but it’s equally delicious year-round on tacos, grilled meats, rice dishes, or even spooned over ice cream.
The blend of sweet pineapple, tangy vinegar, and warm spices creates a layered flavor profile that’s unexpected and versatile. It’s an attractive jar to give as a gift and a tasty pantry staple to pull out for entertaining.
The cinnamon, allspice, and cloves add an aromatic depth that makes the pineapple more interesting than plain fruit. Try it with cheeses and crackers on a cheese board or as a condiment for tacos and roasted meats.
This recipe yields about four pint jars and is an excellent way to preserve fresh pineapple for months.
Ingredients for Spiced Pickled Pineapple
Adapted from classic home canning sources, this batch makes roughly four pint jars. You’ll need:
- 3–4 cinnamon sticks, whole or broken into pieces
- 1/2 teaspoon whole allspice
- 1/4 teaspoon whole cloves
- 2 cups brown sugar
- 1 cup red wine vinegar
- 1 cup unsweetened pineapple juice
- 2 fresh pineapples, peeled and cut into 1-inch chunks
If fresh pineapple isn’t available, canned pineapple or home-canned pineapple and pineapple juice will work. The spices are flexible—adjust to taste—but they give this recipe its signature character.
I like leaving a cinnamon stick in each jar for presentation and extra flavor, though you can also contain the spices in a cheesecloth bag while simmering.
Red wine vinegar gives the syrup a pleasant color and a milder edge than white vinegar; cider or champagne vinegar standardized to 5% acidity are suitable substitutes.
How to Make Pickled Pineapple
Prepare your canner, jars, and lids. Sterilize jars and keep them warm in the canner or dishwasher to prevent thermal shock when filling with hot syrup.
Make a spice pouch from a square of cheesecloth and place the cinnamon sticks (broken or whole), allspice, and cloves inside. Tie it closed so the spices infuse the syrup without leaving loose bits. If you prefer, add whole cinnamon sticks directly to the pot and slip one into each jar later.
In a large stainless-steel saucepan combine the brown sugar, red wine vinegar, and pineapple juice. Add the spice pouch (or loose spices) and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer uncovered for about 20 minutes so the spices can infuse the syrup.
After 20 minutes, add the pineapple chunks and simmer gently for another 5–10 minutes, just until the fruit is warmed through and has absorbed some syrup flavor. Remove and discard the spice pouch if used.
Use a slotted spoon to pack the hot pineapple into warm pint jars, leaving 1/2 inch (1 cm) headspace. If you want a cinnamon stick in each jar, add it now.
Ladle hot syrup over the pineapple, making sure the fruit is completely covered and maintaining the 1/2 inch (1 cm) headspace. Remove air bubbles with a clean non-metallic utensil, top off syrup if needed, wipe jar rims clean, and place lids and bands on fingertip-tight.
Place jars in a water bath canner so they are fully covered with water. Bring to a rolling boil and process pint jars for 10 minutes, adjusting the time for altitude (see notes). After processing, remove the canner lid and let jars sit for 5 minutes before lifting them out. Cool jars on a towel or rack and check seals once cool.
Store sealed jars in a cool, dark place for up to one year. After opening, refrigerate and consume within a few weeks.
Pickled Pineapple Altitude Adjustments
Higher elevations require longer processing because water boils at a lower temperature. Use these general guidelines when canning:
- 0 to 1,000 feet – Process pint jars for 10 minutes; quart jars for 15 minutes.
- 1,001 to 6,000 feet – Process pint jars for 15 minutes; quart jars for 20 minutes.
- Above 6,001 feet – Process pint jars for 20 minutes; quart jars for 25 minutes.
Pineapple Canning Recipes
20+ Pineapple Canning Recipes
Spicy Pickled Pineapple
Pineapple Mango Salsa
Spiced Pickled Pineapple
Equipment
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Water Bath Canner
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Jar Lifter
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Canning Funnel
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Regular Mouth Pint Mason Jars
Ingredients
- 3 – 4 cinnamon sticks, broken into pieces or whole
- ½ tsp whole allspice
- ¼ tsp whole cloves
- 2 cups brown sugar
- 1 cup red wine vinegar
- 1 cup unsweetened pineapple juice
- 2 large pineapples, peeled and cut into 1-inch chunks
Instructions
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Sterilize jars and keep them hot in the canner or dishwasher to avoid thermal shock when filling with hot syrup.
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Place cinnamon sticks, allspice, and cloves in a cheesecloth pouch and secure the spices. Alternatively, leave cinnamon sticks whole and add them to each jar later.
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In a large saucepan combine brown sugar, red wine vinegar, and pineapple juice. Add the spice pouch, bring to a boil over medium-high heat while stirring to dissolve sugar. Reduce heat and simmer uncovered for about 20 minutes to let the spices infuse.
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Stir in the pineapple chunks and simmer 5–10 minutes until warmed and slightly softened. Remove and discard the spice pouch if used.
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Pack pineapple into warm jars with ½ inch headspace. Add a cinnamon stick to each jar if desired.
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Ladle hot syrup over the fruit, maintain ½ inch headspace, remove air bubbles, wipe rims clean, and seal with lids and bands fingertip-tight.
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Process jars in a boiling water bath for 10 minutes (adjust for altitude). After processing, let jars rest 5 minutes before removing. Cool completely and check seals.
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Store sealed jars in a cool, dark place up to one year. Refrigerate after opening and use within a few weeks.
Notes
Pickled Pineapple Altitude Adjustments
Adjust processing time by elevation because water boils at lower temperatures at higher altitudes.
- 0 to 1,000 feet – Pint jars: 10 minutes; Quart jars: 15 minutes.
- 1,001 to 6,000 feet – Pint jars: 15 minutes; Quart jars: 20 minutes.
- Above 6,001 feet – Pint jars: 20 minutes; Quart jars: 25 minutes.
Nutrition
Nutrition information is an approximation.
Pineapple Canning Recipes
If you enjoy preserving pineapple, try other pantry-friendly recipes to expand your collection.
- Canning Pineapple
- Pineapple Jam
- Pineapple Jelly (Coming Soon)
- Canning Pineapple Juice
Fruit Pickling Recipes
Fruit pickles bring vibrant flavor to many dishes. Explore more pickled fruit ideas:
- Pickled Figs
- Pickled Cranberries
- Pickled Strawberries
- Pickled Blueberries
- Pickled Cherries
