There’s something magical about the moment sweet meets heat.
I first fell in love with pineapple and jalapeño during a summer farmers’ market in Austin. The vendor handed me a sample on a tiny cracker—juicy pineapple kissed with jalapeño’s lively warmth. That bite was sunshine with a playful kick, and I knew I had to make it my own.
This chutney has traveled through my kitchens from Texas to Morocco, morphing with every place I’ve cooked. But no matter where I make it, the balance of sweet, tangy, and spicy always feels like home.
What is Spicy Pineapple Jalapeño Chutney?
It’s a chunky, slow-simmered condiment made from ripe pineapple, jalapeño peppers, onions, vinegar, and spices. Sweetness from the pineapple plays against the jalapeño’s mild-to-medium heat, creating a bold flavor that pairs beautifully with savory dishes, cheeses, and grilled meats—or even a spoon right from the jar.
Why You’ll Love This Spicy Pineapple Jalapeño Chutney
- Sweet and spicy harmony in every bite
- Works for breakfast, lunch, dinner, and snacks
- A creative gift from your kitchen
- Stores well for weeks
- Gluten-free, dairy-free, and pork-free
Tips for Making the Best Chutney
- Use fresh, ripe pineapple for the brightest flavor.
- Remove jalapeño seeds if you want less heat.
- Simmer low and slow—flavors deepen over time.
- Balance is key: taste and adjust sweetness or vinegar at the end.
How to Make Spicy Pineapple Jalapeño Chutney
Tools You’ll Need:
- Sharp chef’s knife
- Cutting board
- Medium saucepan
- Wooden spoon
- Glass jars with lids for storage
Ingredients
- 4 cups fresh pineapple, diced
- 2–3 jalapeños, finely chopped (seeds removed for less heat)
- 1 medium red onion, diced
- 1 cup apple cider vinegar (non-alcoholic)
- 1 cup light brown sugar
- 1 tbsp fresh ginger, minced
- 1 tsp mustard seeds
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp salt
Step-by-Step Instructions
- Prep the produce: Dice pineapple and onion. Chop jalapeños (wear gloves if sensitive).
- Toast spices: In a dry saucepan, toast mustard seeds for 1 minute until fragrant.
- Combine ingredients: Add pineapple, onion, jalapeños, vinegar, sugar, ginger, cinnamon, turmeric, and salt.
- Simmer: Bring to a boil, then reduce to low. Simmer uncovered for 35–40 minutes, stirring occasionally.
- Check texture: When thickened and glossy, remove from heat.
- Cool & store: Transfer to sterilized jars, cool completely, then refrigerate.
You Must Know
- Fresh pineapple gives a brighter flavor than canned.
- Jalapeños mellow as they cook—don’t fear the heat.
- This chutney tastes even better the next day.
Top Tips for Perfecting Your Chutney
- Taste at the 30-minute mark; adjust sugar or vinegar for balance.
- For a smoother chutney, mash lightly with a potato masher before cooling.
- Use non-reactive cookware to preserve bright flavor.
Storing and Reheating Tips
- Store in the fridge for up to 3 weeks.
- For longer storage, freeze in airtight containers.
- Serve cold, room temp, or gently warmed.
Helpful Notes
- Works as a glaze for grilled chicken or fish.
- Amazing with cheese boards.
- Try as a topping for veggie burgers.
Tips from Well-Known Chefs
- Chef Marcus Samuelsson pairs pineapple chutney with roasted meats to balance richness.
- Madhur Jaffrey recommends adding a pinch of chili powder for extra depth.
Common Mistakes to Avoid
- Overcooking—can make chutney too sticky.
- Skipping the toasting of spices—loses aroma.
- Using unripe pineapple—results in flat flavor.
FAQs
Do pineapple and jalapeño go together?
Yes. Pineapple’s natural sweetness complements jalapeño’s moderate heat, creating a balanced sweet-spicy flavor profile.
What do you eat pineapple chutney with?
Pair with grilled meats, roasted vegetables, cheese boards, sandwiches, or even stir into yogurt for a tropical twist.
What is Minors pineapple jalapeño sauce?
It’s a commercial sauce blending pineapple and jalapeño for marinades, glazes, or dipping. Chutney offers a chunkier, more artisanal version.
How to make jalapeño-infused pineapple juice?
Blend fresh pineapple with water, add sliced jalapeño, steep for 15–30 minutes, then strain. Chill before serving.
Conclusion
This Spicy Pineapple Jalapeño Chutney isn’t just a condiment—it’s a conversation starter. Whether you’re serving it at a summer barbecue or gifting it in the winter, the sweet heat will bring a little spark to any table.
Print
Spicy Pineapple Jalapeño Chutney
- Total Time: 55 minutes
- Yield: 3 cups 1x
Description
A sweet and spicy chutney made from ripe pineapple, jalapeños, onions, vinegar, and spices. Perfect for pairing with meats, cheeses, or sandwiches.
Ingredients
- 4 cups fresh pineapple, diced
- 2–3 jalapeños, finely chopped (seeds removed for less heat)
- 1 medium red onion, diced
- 1 cup apple cider vinegar (non-alcoholic)
- 1 cup light brown sugar
- 1 tbsp fresh ginger, minced
- 1 tsp mustard seeds
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp salt
Instructions
- Dice pineapple and onion. Chop jalapeños.
- Toast mustard seeds in a dry saucepan for 1 minute.
- Add pineapple, onion, jalapeños, vinegar, sugar, ginger, cinnamon, turmeric, and salt.
- Bring to a boil, then reduce to low and simmer uncovered for 35–40 minutes, stirring occasionally.
- When thickened and glossy, remove from heat.
- Transfer to sterilized jars, cool, and refrigerate.
Notes
Tip: Jalapeños mellow as they cook, so don’t fear the heat. Chutney flavor improves after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 9
- Sodium: 50
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Keywords: pineapple jalapeño chutney, spicy chutney, sweet and spicy condiment, pineapple recipes
