I’ve discovered a vibrant chutney that balances sweet pineapple with a fiery jalapeño kick and warm spices—perfect for jazzing up everything from grilled meats to cheese boards. Spicy Pineapple Jalapeño Chutney

Why You’ll Love This Recipe

I love how this chutney combines contrasting flavors: the tropical sweetness of pineapple and the sharp heat of jalapeños, mellowed by brown sugar and apple cider vinegar. It’s bold, bright, and surprisingly versatile, making ordinary meals feel special and restaurant-worthy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium fresh pineapple, peeled, cored, and diced
2–3 fresh jalapeños, seeded and minced (I adjust based on how spicy I want it)
1 small red onion, finely chopped
¼ cup apple cider vinegar
¼ cup brown sugar
1 tsp ground ginger
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
Optional: 1 Tbsp lime juice for extra tanginess

directions

Prepare the ingredients: I peel and dice the pineapple, mince the jalapeños, and finely chop the red onion.
Combine in saucepan: I add pineapple, jalapeños, onion, vinegar, brown sugar, ginger, cumin, salt, and pepper into a medium saucepan.
Simmer: I bring the mixture to a simmer over medium heat, then lower to medium-low. I cook for 15–20 minutes, stirring occasionally until the pineapple softens and the chutney thickens.
Adjust & finish: I taste and add lime juice if I want more tang.
Cool: I let it cool slightly before transferring it to a clean jar.

Servings and timing

Servings: 4 generous portions
Prep time: approximately 10 minutes
Cook time: 15–20 minutes
Total time: around 30 minutes

Variations

Swap pineapple for mango or add diced bell peppers or carrots for extra texture.
For a milder version, reduce jalapeños or remove all seeds.
Add a pinch of cinnamon or clove for warm spice notes.
Boost tang with white wine vinegar or extra lime juice.

storage/reheating

Storage: I keep it in an airtight jar in the fridge for up to 2 weeks.
Freezing: It freezes well for up to 3 months.
Reheating: I let it come to room temperature; reheating gently is optional—it’s great cool or warm.

FAQs

What if I can’t find fresh pineapple?

I can use canned pineapple—just drain it well to avoid extra liquid in the chutney.

Can I control the heat level?

Absolutely—I seed the jalapeños for milder chutney or keep them whole for more heat. I can always add chili flakes if I want extra punch.

Will this chutney pair well with proteins?

Definitely. I love it with grilled chicken, fish, pulled pork, or even cold cheeses on a charcuterie board.

Can I make it ahead?

Yes—flavors improve after a day in the fridge. I often make it the night before serving.

Is it safe to can or preserve?

Yes—this chutney keeps well in sterilized jars stored refrigerated. I follow safe canning practices if sealing at home.

Conclusion

I truly enjoy making this Spicy Pineapple Jalapeño Chutney—it’s a burst of flavor that livens up simple meals and impresses guests. Its rich sweet-spicy-tangy profile is addictive, and I love how easy it is to customize. Give it a try, and I’ll bet you’ll look for excuses to drizzle it on everything from tacos to grilled cheeses.