It’s tropical heat meets tangy-sweet bliss. This chutney is vibrant, bold, and layered with flavors: juicy pineapple, fiery jalapeños, zesty lime, and a little brown sugar magic. It’s that perfect punchy condiment that can instantly wake up any meal—or snack board.
Perfect for tacos, grilled meats, cheese platters, sandwiches, or even as a dip with chips.
Why You’ll Love It
- Bursts with sweet, spicy, and sour
- Comes together in 20 minutes
- No canning required—just cool and serve
- Keeps in the fridge for days
- Elevates everything from toast to tacos
Here’s What You’ll Need
2 cups fresh pineapple, finely chopped
2–3 jalapeños, minced (seeds in for more heat, out for milder)
1/2 small red onion, finely diced
2 tablespoons brown sugar
1 tablespoon apple cider vinegar or white vinegar
Juice of 1 lime
1/2 teaspoon salt
Optional: 1/4 teaspoon ground cumin or ginger for extra depth
Let’s Make It
Step 1: Sauté the Good Stuff
In a saucepan over medium heat, add a drizzle of oil. Sauté red onion and jalapeño for 2–3 minutes until slightly softened.
Step 2: Pineapple Party
Add pineapple, brown sugar, vinegar, lime juice, salt, and any spices if using. Stir to combine.
Step 3: Simmer Down
Let it simmer for about 12–15 minutes, stirring occasionally. It should get thick and glossy as the juices reduce.
Step 4: Cool It Off
Remove from heat. Let it cool completely—it thickens as it chills.
Serving Ideas
– Spoon over grilled chicken, pork, or salmon
– Layer onto burgers or sandwiches
– Dollop on tacos or nachos for a sweet-spicy twist
– Add to a cheese board (pairs especially well with sharp cheddar or creamy brie)
– Stir into yogurt or cream cheese as a dip
IRL Q&A
Q: Can I use canned pineapple?
A: You can! Just drain it well and reduce the sugar slightly since canned is sweeter.
Q: How spicy is it?
A: With seeds in, it’s medium-hot. Adjust jalapeños to your taste.
Q: How long does it last?
A: Up to 1 week in the fridge in an airtight container.
Q: Can I freeze it?
A: Yep—freeze in small portions for up to 2 months. Thaw and stir before serving.
Spicy Pineapple Jalapeño Chutney
- Total Time: 25 minutes
- Yield: ~1.5 cups
Description
It’s tropical heat meets tangy-sweet bliss. This chutney is vibrant, bold, and layered with flavors: juicy pineapple, fiery jalapeños, zesty lime, and a little brown sugar magic. It’s that perfect punchy condiment that can instantly wake up any meal—or snack board.
Ingredients
2 cups fresh pineapple, finely chopped
2–3 jalapeños, minced (seeds in for more heat, out for milder)
1/2 small red onion, finely diced
2 tablespoons brown sugar
1 tablespoon apple cider vinegar or white vinegar
Juice of 1 lime
1/2 teaspoon salt
Optional: 1/4 teaspoon ground cumin or ginger for extra depth
Instructions
Step 1: Sauté the Good Stuff
In a saucepan over medium heat, add a drizzle of oil. Sauté red onion and jalapeño for 2–3 minutes until slightly softened.
Step 2: Pineapple Party
Add pineapple, brown sugar, vinegar, lime juice, salt, and any spices if using. Stir to combine.
Step 3: Simmer Down
Let it simmer for about 12–15 minutes, stirring occasionally. It should get thick and glossy as the juices reduce.
Step 4: Cool It Off
Remove from heat. Let it cool completely—it thickens as it chills.
Notes
Spoon over grilled chicken, pork, or salmon
– Layer onto burgers or sandwiches
– Dollop on tacos or nachos for a sweet-spicy twist
– Add to a cheese board (pairs especially well with sharp cheddar or creamy brie)
– Stir into yogurt or cream cheese as a dip
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~25 per 2 tbsp
- Protein: ~0.9g per 2 tbsp