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Home > Restaurants > Recipes > Pickled Pineapple

Pickled Pineapple

Provided by: Chef David Rotter
Served at: Boulton & Watt

  • Type of Dish: Condiments/Sauces
  • Servings: 8
  • Special Requests: Vegetarian/Vegan
  • Reader Rating: Write a Review

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Perfectly ripe and sliced into juicy chunks, fresh pineapple are is hard to beat, but Boulton & Watt chef David Rotter has proved that pickling them is a tasty alternative, packing an explosively tangy punch.


1 piece star anise
1/8 of a cinnamon stick
1 clove
1 tbs. fennel seed
1 tbs. coriander seed
1 tbs. mustard seed
1 tsp. chile flakes
3 sprigs fresh thyme
4 cups distilled vinegar
6 cups water
3 tbs. sugar
2 tsp. salt
1 pineapple
1/2 habanero pepper
2 sprigs basil
5 sprigs mint


Combine spices, thyme, vinegar, water, sugar, and salt in a large pot. Bring to a boil, then lower the heat and simmer for 15 minutes. (1) Strain and set aside. Place the pineapple on its side, and cut off the top and the base. (2) Stand it on an end, and cut away the peel. (3) Core and slice into bite-size pieces, then place these into a nonreactive bowl with the habanero pepper, basil, and mint. Pour strained pickling liquid over the pineapple, cover with a pot lid or plate, and let sit for an hour on the counter. Refrigerate for at least 2 hours, then place in a Tupperware container with about half the liquid. Refrigerated, the pineapple will last about 2 weeks.

See Also: In Season: David Rotter's Pickled Pineapple

(Published 2013)

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