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Sweet and sour pickled pineapple served in a jar
Homemade pickled pineapple cubes floating in a spiced brine with star anise.

Sweet and Sour Pickled Pineapple

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Pickling fresh pineapple is a bold but rewarding experiment. The natural sweetness of the fruit and the acidity of the vinegar are complemented by the exotic, numbing fresh notes of star anise and Sichuan pepper. This pickle is the perfect counterpoint to fatty pork dishes (e.g. pork belly) or roast duck, as the bromelain enzyme in the pineapple aids protein digestion.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Sterilised jars
  • Saucepan for the brine
  • Sharp knife

Instructions

1 ✓

Cut the pineapple into bite-sized cubes, removing the core (the hard centre). Pack tightly into the jar.

Tip: The core is too fibrous and hard, it would spoil the enjoyment.
2 ✓

In a saucepan, boil the water, vinegar, sugar, salt and spices together. Stir until the sugar has completely dissolved.

Tip: The hot, spiced steam indicates that the aromas have been released.
3 ✓

Pour the hot liquid over the pineapple.

Tip: The hot liquid gives a mild heat treatment (blanching), which stabilises the texture and halts oxidation.
4 ✓

Seal, allow to cool, and refrigerate for at least 24 hours.

Tip: Osmosis (metabolism through the cell membrane) takes time: sugar migrates in, water migrates out.

Recipe FAQ

Why does my tongue tingle?
This is the effect of the bromelain enzyme ('the fruit bites back'). The hot brine partially inactivates it, but the rawness remains.
Can I use tinned pineapple?
Never! Tinned pineapple is already heat-treated, soft and too sweet. The result would be mushy.

Ingredients

  • 500 g pineapple (fresh, peeled)
  • 250 ml rice vinegar (or cider vinegar)
  • 250 ml water
  • 80 g granulated sugar
  • 2 whole star anise
  • 1 tsp Sichuan pepper (whole)
  • 1 tsp salt