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Spicy Fermented Pineapple

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Spicy Fermented Pineapple Recipe

Seriously, how GOOD does that sound? Spicy pineapple? Yes, and not only does it sound good, it IS good!

I was inspired by a jar of pineapple and chilis that were in vinegar and a sugar syrup. As soon as I saw the pretty jar I knew I had to ferment it!

As with all ferments, only a few ingredients were needed. I found myself a pineapple and some jalapeños and I got to work. Ferments are always so easy to put together. The only part that took long was cutting the pineapple. And it was no big deal, really. I chose to cut my pineapple into wedges. But you can cut the pineapple however you wish. It is your pineapple.

Have you ever fermented pineapple? What is your favorite recipe? Please share it in the comments!

Does the topic of fermenting baffle you?  We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide!  Grab the eCourse and the guide here!

Spicy Fermented Pineapple


  • 1 whole pineapple cut into wedges
  • 1 small jalapeño thinly sliced
  • 1/2 teaspoon culture starter or 1 Tablespoon of whey
  • 2 teaspoons sea salt
  • water to fill


  • Place sliced jalapeños in a one quart mason jar.
  • Add pineapple wedges to the jar, cramming as many in as possible.
  • Add the salt and culture starter.
  • Fill with water, leaving an inch of headspace.
  • Place a lid and leave on the counter to ferment for 2 to 4 days.


I use air locks on my jars. This isn't necessary, of course. A simple mason jar lid will be just fine.

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  1. Did I have to cap it? I actually just covered the jar with cheesecloth, held in pace by the ring. Once done fermenting, how long does it keep in the fridge? I used 1 T kombucha, that seems to be ok. Any wisdom appreciated.

  2. the nice thing about this recipe, which is awesome, btw, is that you can use the rind and core and start Tepache, yummmy, it’s a two-fer

  3. hi all, I have been playing around with water kefir and kombucha tea ferments – using wild fermentation. I guess I would use the liquid of one of these instead of the starter culture, or perhaps some liquid from my ginger bug? When you say whey, is this normal whey protein powder (plain) I can buy online?

    thanks very much

  4. I have used pineapple and jalapenos as a second ferment flavor for kombucha. It was absolutely delicious so I will definitely have to try this recipe.

  5. This looks so cool! I think pineapple is my favorite fruit.. I know I’m obsessed when I go against the grain and put it on pizza. So many people dislike it on pizza but hey, I love my pineapple. I think it would be great to try fermented and with some added spice. I am so excited to try making this at home! Thanks for sharing this recipe, it looks super simple to make!

  6. I will have to give that a try, it looks yummy! I do a pineapple vinegar from the discard when I cut up a pineapple. I just stuff the top, the peels and the core in a jar with some filtered water, a little sugar and a little raw acv. Keep all submerged with a weight or a bag of water, screw on a cap with an airlock. Let it go for about a week, strain it and let it go for a couple more weeks or until the acidity is to your taste. This pineapple vinegar is awesome for salad dressings and it works out great in my teriyaki marinade for chicken. I also have used it in sweet and sour sauce.

  7. A little late to the party but I think I’ll give this a try!
    I make water kefir and have been successful with beet Kvass using 1/4 cup of water kefir as starter, hopefully I get this pineapple ferment right!
    Thanks for the recipe

  8. My first fruit ferment and it is awesome. I used whey from my yogurt. Too spicy for my husband so I will get it all to myself.. I also used the peels to make Tepache, which he loves.

  9. I can find a lot of different “vegetable” cultures to start with online, but nothing that says it is specifically for fruit…can I use Caldwell’s Starter Culture for this recipe?

  10. Hi! Can I leave off the water and just use the fresh juice from the pineapple? I find really juicy pineapples for some reason. Would it interfere with the fermentation cycle or is it like with veggie brine extraction?

  11. Hello. Can I leave off the water and use just the fresh pineapple juice? I find really juicy pineapples for some reason. Would it be the same as the brine created from veggies like cabbage and such?

  12. I used pineapple and jalapenos as a second ferment flavor for kombucha. It was absolutely delicious so I will definitely have to try this recipe.

  13. Hi , this recipe sounds great and want to give it a go to add to a dessert dish I am creating.
    can I sub the culture starter/whey for a active yeast?
    love the idea of using pineapple juice instead of water, this will intensify the flavour for sure.

  14. Hello everyone,

    Can one leave the pineapple to ferment even longer? A couple of months for example?

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