Simple Trini pineapple chow
Pineapple chow is one of the easiest and most addictive Trinidad snacks you can make. It’s juicy, spicy, salty, and perfect on a hot day. All you need is ripe pineapple, fresh herbs, and a little pepper to bring that signature Caribbean flavor.
Back in Trinidad and Tobago, chow was a must when we played outside. Any fruit we found got chopped up, seasoned, and turned into something mouthwateringly good.
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?
Pineapple chow is a Trinidadian snack made by marinating fresh pineapple in a mix of salt, pepper, garlic, and fresh herbs like chadon beni. It’s tangy, spicy, and totally addictive, the Caribbean’s version of a tropical fruit ceviche!
It’s 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!
Why You’ll Love This Recipe
This pineapple chow recipe is a vibrant, easy snack that embodies the flavors of the Caribbean. It’s quick to make, endlessly adaptable, and perfect for any occasion.
How to make pineapple chow (step-by-step)
Ingredients
This simple recipe only requires a handful of ingredients:
- Fresh pineapple – ripe but not mushy.
- Salt & black pepper – to balance the sweetness.
- Hot pepper (scotch bonnet or habanero) – for that signature Caribbean heat.
- Garlic – finely grated for depth.
- Chadon beni (or cilantro) – gives chow its signature herbal punch.
- Optional: lime juice – adds extra tang and preserves it a little longer.
Step-by-Step Guide
- 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.
- Chop and Combine: Finely chop chadon beni, Scotch bonnet pepper, garlic, and pimento (if using). Add them to a bowl with the pineapple.
- 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.
- Marinate and Serve: For the best flavor, let the chow sit for at least 30 minutes before serving. It’s even better when chilled!
Storage
- 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 best 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.
More tropical snacks
Frequently Asked Questions
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.
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.
While pineapple is delicious, other fruits like mango, watermelon, cherries, or even cucumber work wonderfully as chow. Experiment with what’s in season!
Share Your Chow!
Try this pineapple chow recipe and let me know 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!
Pineapple Chow
Ingredients
Method
- Cut off the top and bottom of the pineapple. Peel and core it, then cut into bite-sized pieces. Place in a medium bowl.
- Thinly slice the culantro, hot pepper, garlic (if using), and pimento (if using).
- Add sliced ingredients to the bowl with the pineapple and toss to combine.
- Squeeze the lime juice over everything.
- Season with salt and black pepper to taste.
- Let sit for at least 20 minutes to allow flavors to meld before serving.
This dish looks amazing and Thanks for the great recipe!
Hi Deidre,
You are very welcome. It's something we fight over in our house whenever it's made.. lol
I'm living in Grenada right now, and I wish we had something like this here! Looks like I'll have to grab some fresh pineapple soon. 😀
What exactly is a Chadon Beni? Never heard of it
Hey, chadon beni (or shado beni) is also called culantro (not cilantro). I usually find it at caribbean/spanish markets.