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Spicy Pineapple Jalapeño Chutney

This Spicy Pineapple Jalapeño Chutney is a sweet and fiery condiment that transforms everyday meals into gourmet bites. Made with fresh pineapple, jalapeños, apple cider vinegar, and a hint of brown sugar, it’s perfect for topping grilled chicken, fish tacos, or adding a tropical twist to sandwiches and cheese boards. Ready in just 30 minutes, it’s a must-have for flavor lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Side Dish
Cuisine: tropical
Calories: 40
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 cups fresh pineapple finely diced
  • 2 jalapeños seeded and minced
  • 1 small red onion finely chopped
  • 2 cloves garlic minced
  • 1/3 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon lime zest
  • 1/2 teaspoon ground ginger
  • Salt to taste
Optional Add-ins
  • A pinch of red chili flakes for extra heat
  • Fresh cilantro for garnish
  • A splash of pineapple juice for more sweetness
  • Diced mango for a tropical twist

Method
 

  1. Prep All Ingredients: Dice the pineapple, mince the jalapeños, and chop the onion and garlic.
  2. Sauté the Aromatics: In a medium saucepan, heat a drizzle of olive oil. Sauté onion and garlic until softened and fragrant, about 2-3 minutes.
  3. Add Pineapple & Jalapeños: Stir in the pineapple and jalapeños, cooking for another 2-3 minutes.
  4. Simmer with Vinegar & Sugar: Pour in apple cider vinegar and sprinkle in the brown sugar, lime zest, ginger, and a pinch of salt. Stir well.
  5. Cook Until Thickened: Simmer on low heat for 15-20 minutes, stirring occasionally until the mixture thickens and becomes syrupy.
  6. Taste & Adjust: Taste for balance — add more salt or sugar if needed.
  7. Cool & Store: Let the chutney cool completely before transferring it to a jar. Store in the fridge for up to a week.

Notes

Spicy Pineapple Jalapeño Chutney – Helpful Tips

Fresh vs. Canned Pineapple
  • Fresh pineapple gives the chutney a bright, tropical zing, but canned pineapple (in juice, not syrup) works just fine in a pinch.
  • If using canned, drain well and reserve a splash of juice to adjust consistency if needed.
Balancing the Heat
  • Use 2-3 fresh jalapeños for medium heat—remove the seeds for a milder kick, or leave them in for that fiery punch.
  • For extra heat lovers, toss in a pinch of red pepper flakes or a diced serrano pepper.
  • Sweet + heat is the goal, so adjust the spice to your liking!
Cooking Tips
  • Sauté onions, jalapeños, and garlic in a splash of olive oil until softened to mellow their bite and bring out sweetness.
  • Simmer the pineapple with brown sugar, apple cider vinegar, ginger, and a hint of cinnamon until thickened and jammy.
Texture Control
  • Prefer it chunky? Dice everything a little larger and simmer gently.
  • Want it smooth and spreadable? Give it a few pulses with an immersion blender after cooking.
Serving Suggestions
  • This chutney is amazing as a topping for grilled chicken, pork chops, or fish tacos.
  • Dollop it on cheese boards, burgers, sandwiches, or even with a wedge of sharp cheddar for a sweet & spicy kick.
  • Serve as a fun twist on classic condiments at your next BBQ.
Make-Ahead & Storage
  • Chutney flavor deepens as it sits—make it up to 3-5 days ahead for best taste.
  • Store in an airtight jar in the fridge for up to 2 weeks.
  • It also freezes well! Portion into small containers and freeze for up to 2 months.
Tasty Variations to Try
  • Add diced mango or peaches for a tropical blend.
  • Stir in a splash of lime juice for extra brightness.
  • For an earthy note, add a pinch of smoked paprika or ground cumin.