Sweet and a little spicy, this pineapple jalapeño relish canning recipe is packed with flavor and perfect on fish, tacos, pork, or chicken all year long. Use up your extra jalapeños and spice up the barbecue at the same time!
This post is sponsored by the makers of Ball® home canning products.
Sweet ripe pineapple, spicy jalapeno, and savory onion, and tangy apple cider vinegar combine in this flavor-packed Pineapple Jalapeño Relish. It’s the perfect way to use up leftover peppers from the garden while adding a sweet and spicy condiment to the plate!
The recipe shows you step by step how to make a simple pineapple relish. I know that canning can sometimes feel intimidating, but I’m here to tell you, if I can do it, so can you. It’s way easier than it seems.
Let’s get started!
You will need these ingredients
Apple cider vinegar
Ground coriander seed
4 (16 ounce) Ball® Pint Jars (I used the new Ball® Nesting Jars)
Saucepan or stockpot for cooking the relish
Ball® Water Bath Canner or a large, deep stockpot with a lid and rack
Jar lifter and headspace checker
Clean kitchen towels
How to make pineapple relish
This easy relish takes just a few steps. Follow along closely. If it’s your first time canning a savory relish, take your time. It gets easier. The more often you can at home, it builds confidence. So you might start with this relish then move on to something more traditional like a berry jam.
To make this relish, we’re using the water canning method. You’ll need a water bath canner or an oversized stock pot large enough for the water to cover the jars during processing.
Before starting, chop your pineapple, wash and chop your red onion, and slice and deseed the jalapenos. Gather all of the necessary supplies including your food processor or other chopper, jars and lids, jar lifter, headspace tool, and towels.
The first step is to chop the pineapple, onion and peppers in the food processor. It’s important to get this to a fine dice but not a puree. Now, if you’re like me, you might want to stop right there. It’s gorgeous and perfectly fresh, sweet and spicy.
But taking it a step further through the canning process adds more flavor and makes it possible to enjoy this relish for months to come!
To do that, we’ll combine that fresh mixture above with a warm mixture of apple cider vinegar, salt, sugar and coriander.
(Scroll down for the step by step recipe).
REMINDER: Once you’re done processing, remember to set the hot jars onto a towel. Space the hot jars at least one inch apart to allow plenty of room for the jars to cool properly. Let them stand 12-24 hours.
Using frozen pineapple for relish
You can use fresh or frozen pineapple for this relish. The key is to start with the sweetest pineapple you can find.
In fact, using frozen, super sweet pineapple worked well for me. The key is to allow the pineapple to thaw slightly (where there are still some ice crystals present) before adding to the food processor.
You’ll also want to drain off any excess liquid from the pineapple or else you might find that it takes longer to reduce the relish to half during the cooking process. That longer cooking time will cause the fruit to break down and the relish to be too soft.
So, remember to drain any excess water from the thawing process.
Is it spicy?
No. Not in my opinion. But of course everyone has a different tolerance for heat.
Jalapeños are a milder pepper compared to serrano or habanero peppers, for example. You can further control the heat by removing the jalapeño seeds and ribs.
And this recipe has some flexibility. You can use 4-6 jalapeños for this recipe depending on how spicy you want your relish to be. And what you have on hand.
I kept mine mild with 4 jalapeños.
This is a great recipe to use up garden fresh jalapeños that grow so quickly in the summer.
IMPORTANT: Use gloves when handling any spicy peppers. This is a key tip since the oils from the peppers tend to stick to your fingers – even after washing with soap and water.
Fun ways to serve relish
This pineapple jalapeño relish pairs well with lots of different dishes. It pairs particularly well with fish, chicken, and pork dishes. Use this relish to
- Add a sweet, spicy topping to veggie or fish tacos.
- Top baked salmon, cod or other white fish.
- As a topping for turkey burgers or grilled chicken.
- Add dimension to baked chicken or pork dishes.
Got leftover relish? Take it to the cookout this summer. Your friends will love the sweet spicy alternative to your standard relish for hot dogs and turkey burgers!
How will you use this recipe? Please let me know in the comments or on Instagram. I’m always looking for new ideas!
Looking to fill your snack board? Try this canned tomato recipe, Bruschetta in a Jar, from last year.
Pineapple Jalapeño Relish
- 8 cups diced pineapple (2 fresh pineapples or from frozen
- 1 1 medium red onion, diced (about 1½ cups)
- 4-6 jalapeño peppers, seeded and chopped
- ½ cup water
- 1 cup apple cider vinegar
- ½ cup sugar
- 2 tsp salt
- 2 tsp ground coriander seed
- Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Pulse pineapple, red onion and jalapeño in the bowl of a food processor a few times just to fine chop, being careful not to puree.
- Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.
- Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.