Ingredients
- 2 cups fresh pineapple, diced small
- 2 to 3 jalapeños, thinly sliced
- 1 cup apple cider vinegar
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon celery seed
Instructions
- Dice the pineapple into small, even pieces and slice the jalapeños thinly.
- In a saucepan, combine apple cider vinegar, sugar, salt, garlic powder, turmeric, and celery seed.
- Heat over medium heat, stirring until the sugar dissolves, then bring to a gentle boil.
- Add the sliced jalapeños and simmer for 3 to 4 minutes.
- Add the diced pineapple and stir well.
- Reduce heat and simmer for 8 to 10 minutes until the pineapple becomes glossy and the syrup thickens slightly.
- Remove from heat and let cool for about 10 minutes.
- Transfer the mixture into a clean jar and pour the syrup over the top.
- Let cool completely, then seal and refrigerate.
- Chill for at least 12 hours before serving for best flavor.
Notes
- Remove jalapeño seeds for a milder flavor or leave them for extra heat.
- Fresh pineapple gives the best texture, but canned can be used if drained well.
- Flavor improves after resting overnight.
- If syrup is too thin, simmer longer; if too thick, add a splash of vinegar.
- Use clean utensils when serving to extend shelf life.
- Can be served cold or slightly warmed.
- Pairs well with grilled meats, burgers, sandwiches, and cheese boards.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 20g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
