Simple Trini pineapple chow

Pineapple chow, a beloved Trinbagonian street food, perfectly blends tangy, sweet, and spicy flavors. This refreshing snack is easy to make and will transport you straight to the vibrant streets of Trinidad and Tobago.





Growing up in Trinidad and Tobago, making chow was a must-do whenever we played outside. Any fruit we could find was chopped up, sprinkled with salt and pepper, and transformed into a mouthwatering snack.

Pineapple chow, in particular, is a favorite, especially if you love pineapple. You’ll find it sold by vendors on the roadside, packed in small bags, ready to enjoy. It’s also a staple at gatherings and events, offering a quick burst of vibrant Caribbean flavors.

If you’re looking for a fast, flavorful snack, pineapple chow is a must-try. And if you’re craving something a little less sweet, check out my cucumber chow recipe for a twist!

What is pineapple chow?

Chow is one of the top street foods in Trinidad and Tobago. It’s essentially fresh fruit—usually tart or half-ripe—mixed with salt, pepper, lime juice, and optional seasonings. The process is a simple pickling technique that brings out bold, refreshing flavors.

While pineapple chow is the star of this recipe, nearly any fruit can become chow: mango, watermelon, cherries, and even vegetables like cucumber! The lime juice marination, combined with herbs and spices, creates a tangy, spicy snack that’s perfect for on-the-go enjoyment.

Why Pineapple Chow Is a Must-Try Snack

Pineapple chow is more than just a snack—it’s a cultural experience. Whether you’re at the beach, a family gathering, or just relaxing at home, chow brings people together. The balance of sweet pineapple with the kick of Scotch bonnet pepper is unlike anything else. Plus, it’s healthy, quick, and endlessly customizable!

Essential Ingredients for Pineapple Chow

 


This simple recipe only requires a handful of ingredients:

• Pineapple: Fresh is best, but pre-cubed works in a pinch. Avoid canned for optimal flavor.
• Chadon beni (culantro): Or substitute cilantro for a milder flavor.
• Scotch bonnet pepper: Adjust the spice level to your preference.
• Lime juice: Key for that tangy kick.
• Salt and black pepper: To taste.
• Garlic: Freshly minced for extra zest.
• Pimento pepper (optional): Adds a flavorful, mild heat.

Step-by-Step Guide: How to Make Pineapple Chow

1. Prepare the Pineapple: Cut off the top and bottom, peel, and slice around the core. Chop the pineapple into bite-sized pieces and discard the core. If using pre-cubed pineapple, skip this step.

2. Chop and Combine: Finely chop chadon beni, Scotch bonnet pepper, garlic, and pimento (if using). Add them to a bowl with the pineapple.



3. Add Lime and Mix: Squeeze fresh lime juice over the pineapple and mix well. The juice will combine with the pineapple’s natural juices, creating a flavorful marinade.

4. Marinate and Serve: For the best flavor, let the chow sit for at least 30 minutes before serving. It’s even better when chilled!

How Long Does Pineapple Chow Last?

• Storage: Keep chow in a tightly sealed container in the refrigerator. If made with green or half-ripe fruits, it lasts up to five days. Ripe fruits have a shorter shelf life.
• Make Ahead: Chow can be made ahead of time. In fact, letting it marinate for a few hours enhances the flavors.

Tips for the Perfect Pineapple Chow

• Adjust the Spice: Remove the seeds from Scotch bonnet peppers for a milder chow, or include the seeds and membrane for maximum heat. Pepper sauce works too!
• Herb Substitution: Can’t find chadon beni? Use cilantro. It’s milder, so double the amount if needed.
• Fruit Options: Don’t stop at pineapple—try mango, watermelon, or even cucumber chow for a different twist.

Why You’ll Love This Recipe

Pineapple chow is a vibrant, easy snack that embodies the flavors of the Caribbean. It’s quick to make, endlessly adaptable, and perfect for any occasion.

FAQs About Pineapple Chow

Can I use canned pineapple for chow?

Fresh pineapple is best for chow as it has the right texture and natural sweetness. However, in a pinch, you can use canned pineapple—just be sure to drain it well and adjust the salt since canned versions are often sweeter.

How spicy should pineapple chow be?

The heat level is up to you! You can remove the seeds and membrane of the Scotch bonnet pepper for a milder chow or include them for extra spice. You can also adjust with pepper sauce or hot sauce.

What other fruits can I use for chow?

While pineapple is delicious, other fruits like mango, watermelon, cherries, or even cucumber work wonderfully as chow. Experiment with what’s in season!

How do I store leftover chow?

Keep chow in an airtight container in the refrigerator. It lasts up to five days if made with green or half-ripe fruits. Ripe fruit chow should be consumed sooner as it doesn’t keep as well.

Can pineapple chow be made ahead of time?

Yes! In fact, it’s better when it sits for a few hours, allowing the flavors to meld. Just store it in the fridge until you’re ready to serve.

Love exploring Caribbean flavors? Don't miss my ground provision guide to learn more about our island staples.

And check out some recipes:

• Ground provision pie
• Cassava salad
• Mixed provision pone
• Cassava dumplings

Share Your Chow!

Have you made pineapple chow before? What’s your favorite twist on this classic snack? Share your experience in the comments below or tag me on social media—I’d love to see your creations!

Love this recipe? Check out my mango chow recipe for another tropical treat!