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Zesty Pineapple Jalapeño Chutney

Category: Sweet Treats to Satisfy Any Craving

Juicy pineapple and hot jalapeños are the stars here, with a kick from ginger and cumin, some brown sugar for a little sweetness, and apple cider vinegar for a tangy boost. Red onion gives it a bit of edge, and a squeeze of lime for some zing if you're into it. Simmer it so everything's soft and tasty, and use it next to cheese, roasted meats, or grilled chicken. Not a fan of much heat? Just toss in less jalapeño, or skip the seeds. Chill it in your fridge to let all the flavors get even better with time.

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Dana
Updated on Fri, 30 May 2025 11:39:17 GMT
Glass jar packed with a bright pineapple-jalapeño spread. Pin
Glass jar packed with a bright pineapple-jalapeño spread. | chefsnaps.com

This tangy, exciting pineapple jalapeño chutney mixes sweet and spicy in a way that'll brighten up anything from grilled chicken to a cheese plate or just your quickest sandwich. The punch of juicy pineapple and that gentle heat from jalapeños make it something I always keep in my fridge, especially when summer gatherings start and everyone begs for an extra jar.

The first time I whipped this up for a backyard bash, people grabbed bites before I even got dinner out. Now I always double up so I have enough to share with everyone.

Vibrant Ingredients

  • Fresh jalapeños seeded and minced: Lend real spice. Go for shiny firm ones and use more or less to suit your taste buds
  • Red onion finely chopped: Adds a bite and some crunch. Pick a small one with smooth skin
  • Fresh pineapple diced: Brings in all the juicy sweetness. Sniff for fragrance and pick a heavy fruit
  • Black pepper: Gives a soft background heat, keeps the fruit forward
  • Ground cumin: Packs in an earthy backbone
  • Ground ginger: Adds just a hint of zing and cozy spice
  • Apple cider vinegar: Brightens up flavors and keeps things balanced. Go with cloudy unfiltered for more character
  • Salt: Makes everything pop even more
  • Lime juice optional for extra tang: Toss in if your pineapple’s on the super sweet side. Squeeze fresh for the best hit
  • Brown sugar: Sweetens and brings a caramel note. The darker the sugar, the richer the look

Simple Steps

Let It Cool:
Take the pot off heat and let things chill for a bit so you can easily transfer the chutney to a jar or container. Pop it in the fridge and give it some hours—those flavors just get better
Give It a Taste:
Scoop up a bit and see how you like it. Add lime juice at this point for more zip. Season with extra salt or black pepper as you want
Simmer Everything:
Put the saucepan over a medium flame until it starts to bubble softly. Stir every once in a while. Let it cook about fifteen or twenty minutes. Pineapple should get soft, mixture should thicken up and maybe coat your spoon. Press down on the pineapple with your spoon if you like it chunky and jammy
Mix It All Up:
In a saucepan, toss in your pineapple, jalapeños, onion, vinegar, sugar, ginger, cumin, salt, and black pepper. Give it a good mix so everything gets evenly spread out
Chop Your Veggies:
Slice pineapple into tiny cubes, mince jalapeños, chop the onion fine. Making the pieces the same size really helps the finished dish stay even
A jar packed with spicy pineapple jalapeño chutney. Pin
A jar packed with spicy pineapple jalapeño chutney. | chefsnaps.com

The best part is watching how the brown sugar kind of hugs the pineapple as things cook down. Every batch reminds me of those classic holiday barbecues, everyone trying to grab just one extra spoonful straight from the jar.

Storing Info

Keep leftovers chilled in a tightly closed jar or container. It actually tastes even better the next day. Want to freeze some? Leave room at the top—the mixture expands as it freezes

Swap-Out Ideas

Need a new spin? Try part mango or peach instead of pineapple. Want it less spicy? Poblano works in place of jalapeño. Out of cider vinegar? A dash of lemon juice or red wine vinegar does the trick

Tasty Pairings

Great alongside pork, salmon, or chicken off the grill. Scoop it over tacos or serve on the side with curry for sweet heat. My favorite move? Pile it onto a cheese board—especially with bold cheddar or creamy goat

A jar packed with spicy pineapple jalapeño chutney. Pin
A jar packed with spicy pineapple jalapeño chutney. | chefsnaps.com

Origins & Influence

Chutneys have a long story in South Asian food, where they bring balance with tang, spice, sweetness, and salt. This pineapple jalapeño version is a fun fusion twist, perfect for summer cookouts or sharing at backyard get-togethers, inspired by classic Indian condiments

Recipe FAQs

→ So, how hot does this get?

The spiciness is all about how many jalapeños you toss in and if you keep the seeds. Less pepper or ditching the seeds will keep it on the mild side.

→ Can canned pineapple work here?

If you've got fresh pineapple, that's ideal for best taste and texture, but canned (make sure to drain it) is totally fine if that's what you have.

→ What's good to eat it with?

This is awesome on cheese boards, sandwiches, grilled chicken, curries, or even roasted veggies as a fun topper.

→ How long does it stay fresh?

Seal it up tight and stick it in the fridge—it should last up to two weeks. The flavors actually get even better after it chills for a bit.

→ Can I play with how sweet it is?

For sure! Add more or tone down the brown sugar depending on how sweet you like it or how much sugar the pineapple has already.

Pineapple Jalapeño Spread

Warm spices, sweet pineapple, and hot peppers slowly cook together for a tangy, punchy, all-around tasty spread.

Preparation Time
15 min
Cooking Time
20 min
Total Time
35 min
By: Dana

Category: Desserts

Difficulty: Easy

Cuisine: Fusion

Yield: Makes close to 500 ml

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Produce

01 1 small red onion, chopped up nice and fine
02 2 to 3 jalapeños, seeds out and chopped super tiny
03 1 medium pineapple—get rid of the peel and core, then dice it up

→ Pantry

04 1 tablespoon lime juice (this is up to you)
05 0.25 teaspoon black pepper
06 0.5 teaspoon salt
07 1 teaspoon ground cumin
08 1 teaspoon ground ginger
09 50 g brown sugar
10 60 ml apple cider vinegar

Steps

Step 01

Let it chill off a bit after you pull it from the stove. Scoop it into a clean container or jar with a good seal and pop it in the fridge until you’re ready to dig in.

Step 02

See if it needs anything else—maybe throw in lime juice if you like a little more zing.

Step 03

Turn the heat to medium and let it bubble away gently. Stir every now and then for about 15 to 20 minutes, or until the mixture thickens up and the pineapple softens.

Step 04

Pile your chopped pineapple, jalapeños, red onion, apple cider vinegar, brown sugar, ginger, cumin, salt, and pepper into a saucepan.

Step 05

Cut the pineapple into tiny pieces after you peel and core it. Take out jalapeño seeds and mince them. Chop the red onion as finely as you can.

Notes

  1. If you don’t like it too spicy, just cut back on the jalapeños or ditch the seeds completely. Let it sit in the fridge for a few hours and you’ll notice the flavors really pop.

Required Tools

  • Airtight jar or container
  • Measuring spoons
  • Cutting board
  • Chef’s knife
  • Medium saucepan

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 40
  • Fats: 0.1 g
  • Carbohydrates: 10.5 g
  • Protein: 0.4 g