Caribbean-Style Spicy Pineapple Chutney

Sweet, tangy, and just the right amount of pepper, this spicy pineapple chutney is a Caribbean favorite that adds bold flavor to anything from fried fish to pholourie.

If you’ve ever had a chutney that made your eyes water (but you still went back for seconds), you already understand the assignment. And this one? It brings the vibes.

It’s made with fresh pineapple, garlic, and Caribbean pepper sauce, no fancy ingredients, just simple, punchy flavor you can bottle up and keep on standby.

What is spicy pineapple chutney

This is a chutney with attitude.

It’s a sweet and savory condiment made by simmering fresh pineapple with aromatics and heat, think of it like a tropical hot sauce’s sweeter cousin.

In the Caribbean, chutneys are essential sides for snacks and street foods, spooned over doubles, served with fried fish, or just hanging out on the plate beside your rice and stew, looking cute and dangerous.

Why you’ll love this recipe

• No weird ingredients – Fresh pineapple, garlic, pepper… you probably already have everything.
• Custom heat – Make it mild or mouth-on-fire. You’re the boss of the burn.
• Versatile – Use it with pelau, fried fish, roti, grilled meats… or honestly, just slap it on a cracker and live your best life.
• Small batch friendly – Easy to scale and store.

How to make a spicy pineapple chutney

Ingredients you’ll need

Here’s what brings this chutney to life:

• Fresh pineapple – The base. You want ripe and juicy, not canned.
• Garlic – For that savory depth.
• Vinegar – Adds tang and helps preserve the chutney.
• Brown sugar – Balances out the heat and acidity.
• Pepper sauce – This is where the fire comes in. Use a Caribbean pepper sauce like Matouk’s or make your own.
• Salt – To round it all out.

Optional additions: chopped chadon beni, pimento pepper, or grated ginger if you want to amp things up.

Instructions

Follow these easy steps to whip up your own batch of sweet ‘n spicy pineapple goodness:

1. Sauté the onions.
   In a heavy-bottomed pot, heat a little oil over medium heat. Add chopped onions and cook until they turn soft and translucent.
2. Add the flavor party.
   Toss in the chopped pineapple, garlic, vinegar, sugar, salt, pepper sauce, and that cinnamon stick. Stir everything together and bring it to a gentle simmer over medium-high heat.
3. Simmer until juicy and jammy.
   Let it all cook for about 30 minutes, stirring occasionally to prevent sticking. You’ll see the juices thicken and the pineapple soften.
4. Turn down the heat and thicken.
   Lower the heat to medium-low and continue simmering until the mixture thickens to a jam-like consistency. This is when the magic happens; sweet, spicy, sticky perfection.
5. Remove the cinnamon stick.
   Once you’ve got the consistency you like, fish out the cinnamon stick and discard it.
6. Blend if you want it smooth.
   Like your chutney chunky? Leave it as-is. Prefer a smoother texture? Use a potato masher for rustic vibes or an immersion blender for a finer finish.
7. Bottle it up.
   Spoon the cooled chutney into a sterilized glass jar. For extra protection, place a small sheet of parchment paper between the lid and the jar to keep out moisture.
8. Freezing? No problem.
   Let the chutney cool completely, then portion it into freezer-safe bags. When you’re ready to use it, thaw in the fridge and serve cold or reheat if preferred.

How to use this spicy pineapple chutney

This chutney makes every dish better. Spoon it, dip it, drizzle it.

Here are some ways I love to use it:

• Over fried fish or grilled meats – The sweetness balances savory and spice like a pro.
• With pholourie – Yep, a perfect dip. Skip the bottled sauces and bring the homemade heat.
• Alongside pelau or stew dishes – Add a spoonful for a burst of sweet-spicy contrast.
• With roti or sada – It’s chef’s kiss when mopped up with soft bread.
• As a condiment on sandwiches or wraps – Elevates lunch from “meh” to “who made this?!”

Pair it with other Caribbean favorites like Trinidad pelau, fried bake, or even saltfish accra for a full-on island experience.

Storage tips

This spicy pineapple chutney stores like a champ — and honestly, it gets even better after a day or two once the flavors have time to settle in and get to know each other.

• Refrigerator:
  Keep your chutney in a clean, sterilized jar with a tight-fitting lid. It’ll stay good in the fridge for up to 3 weeks.
  Pro tip: Place a small piece of parchment paper between the lid and the jar to help prevent moisture buildup.
• Freezer:
  Want to stash some for later? Let the chutney cool completely, then portion it into freezer-safe bags or containers. It can freeze for up to 3 months.
  To use, thaw it in the fridge overnight. Serve cold or reheat gently on the stove if you prefer it warm.

Frequently Asked Questions

Final Thoughts

Once you make this spicy pineapple chutney, you’re going to wonder how your meals ever lived without it. It’s bold, sweet, peppery, and the perfect way to add a little Caribbean flair to your table.

Make a batch, bottle it up, and pull it out whenever your plate needs a little extra something-something. And trust me — that happens more often than you think.

Looking for more Caribbean flavor bombs?
Try my Trinidad green seasoning, chadon beni sauce, or mango chutney next!

Recipe

Spicy Pineapple Chutney

A tangy, sweet, and fiery chutney made with fresh pineapple and scotch bonnet peppers. Perfect for topping meats, seafood, or as a side to your favorite savory dishes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Course: Condiment

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 medium pineapple peeled and chopped (approx. 1.5 lbs)
• 1 onion chopped
• 1 tablespoon oil
• 2 scotch bonnet peppers chopped (remove seeds/membranes for less heat)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup water
• 1 cup white wine vinegar
• 1 bell pepper chopped
• 3 culantro leaves chopped (or substitute with cilantro)
• 1 cinnamon stick

Method

 

1. In a heavy-bottomed pot, heat oil over medium heat. Add onions and sauté until translucent.
2. Add all remaining ingredients to the pot and bring to a simmer over medium-high heat.
3. Let it simmer for 30 minutes, stirring occasionally.
4. Reduce heat to medium-low and continue to cook until the mixture thickens to a jam-like consistency.
5. Remove the cinnamon stick.
6. If you prefer a fine chutney you can use a potato masher (chunkier) or an immersion blender (smoother)
7. Transfer to a sterilized glass jar. Optionally place parchment between the lid and the jar before sealing to prevent moisture buildup.

Notes

Storage:

Refrigerator: Store in a sterilized, sealed jar for up to 2 weeks.

Freezer: Let cool completely, transfer to freezer-safe bags, and freeze. Thaw in the fridge and use cold or reheat as needed.

Tried this recipe?

Let us know how it was!