Make the most of a leftover pineapple with this zesty condiment
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 102 |
| Fat | 0.2g |
| Protein | 0.7g |
| Carbs | 25.9g |
| Sugars | 21.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Peel and slice the pineapple into quarters or large chunks. Slice the jalapeño into ½cm thick rounds. Place the pineapple and jalapeño in a sterilised 500ml jar.
2
Finely grate the palm sugar into a small bowl.
3
In a measuring jug, combine the remaining ingredients then add the sugar and stir to dissolve.
4
Pour this pickling mixture into the jar and seal with a sterilised, tight-fitting lid.
5
Refrigerate until needed.
6
Store up to 1 month in the fridge.
