The Ultimate Pineapple Chow (pickled pineapple) | CaribbeanPot.com
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- Опубликовано: 1 авг 2024
- Learn how to make amazing Pineapple Chow, a spicy pickle made in the Caribbean, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com Juicy ripe pineapple is cubed, then marinated with peppers, garlic, salt, cilantro and citrus juices, for a lovely sort of pickle that's enjoyed throughout the Caribbean as a snack or as a tapas when enjoying alcoholic beverages.
#pineapple #tapas #pickle #spicy
1 Large Pineapple (peel, cored, diced)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
2 scotch bonnet peppers (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
2 oranges
3-5 clementines
2 limes
1 small red onion (sliced thin)
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Хобби
As soon as I saw the thumbnail, my mouth is watering. I can’t wait to prepare this for summer BBQ season. Thank you.
you'll have fun with this one
Exactly what I thought. Thank you.
i as well lol
@@caribbeanpot how long will store this
great!!!
Thanks Chris!!! This was so delicious
Exactly what I was looking for! Thanks so much.
I cant wait to make this!!! Thank you!! 🌟
Very CLEAN AND ORGANIZED credit for that Bro
That looks good.
I bet this is bangin..it's got all my favorite stuff!
GIVE THANKS CHRIS FOR YOUR KINDNESS IN DEMONSTRATING THE PINEAPPLE CHOW FOR ME.
most welcome.
Dude, You the Man!
Love this. I'm definitely tryin it. Bless up
have fun.. enjoy
looks delicious
Another great recipe!!!!
thanks Sonia.. do give it a try
I used to have pineapple chow almost everyday while in Trinidad for CARIFESTA 2019. One of the Food Court participants had it everyday. I was soused in pineapple chow!! Burning tongue and all!!
addictive yea
We are so happy you visited, enjoyed and remembered our Chownation pineapple chow from since Carifesta 2019 ! Thank you so much for the compliment ! Shout out to you Chris showcase the ultimate Trini snack !
Yes
This looks sooooo goood!❤❤🔥🔥
thx kindly
Mmm looks delish 😋 I love your recipes
thanks Taylor
Looks yummy can't wait to try this 🤗
enjoy
Woowee! This one is looking great for the summer. Dig all the peppers you use in your dishes. Most people just don’t understand. Much love from California ✌️
much luv
Very nice Chris,thanks for sharing something new to try.
you'll def enjoy this one Sharon
Chris!!!🥰🥰👏 Pineapple Chow so good, they started phoning in for it, before you even got started! Blessed, my friend. 👍❤❤
Thank you Chris ! I love your recipes and this one looks delicious and so quick!! I will try this one tomorrow when Ibuy my pineapple I think it´ll be the perfect companion for grilled fish and some plain rice
agree with the grilled fish.. enjoy
I love pineapple, but I’ve never had it in chow. This looks absolutely delicious. This is on my to do list. I also save the skin to make a drink. The core of the pineapple is very rich in bromelain… it’s loaded with health benefits. I never throw that away. Heat destroys the healthy enzymes in the core. My family and friends used to throw that away also, until they learn of it’s health benefits. Aside from this. I will definitely be making your pineapple chow. Hope it tastes as good as yours.🙏🏽🙏🏽🙏🏽
This right here is so good 😊 will try this delicious recipe
enjoy
Sunday morning still in bed looking at your videos . Blessing from Trinidad and Tobago .
enjoy your week ahead
This is looking good chris. Thumbs up 😋☺😉😊👍
nice.. make ah batch yea
Ikr it sure is!!
Bye Chris. .
Off to market to buy pineapple and other ingredients. Trying it TODAY. .
luv it.. take control
How long can stay in the jar? Can I keep out side or refrigerator?
The "Core" is the sweetest part of the pineapple!!! I love it!!
sweetest? not sure what pineappple you're eating, but no sah
Crunchy!! Juicy!! Tasty!! Yummy!!
I love it too!!
So glad to see someone else say this. When you let a pineapple ripen until it is almost yellow with just a a touch of green - yellow almost all the way it’s delicious. It will also depend on when picked, how shipped, etc but those are things you won’t know so you just have to check them. The core will be soft and just as good as the rest of the pineapple. Now if it isn’t ripe it will be tough so each and every pineapple will be different. And sometimes the top or bottom of the core will be soft and the other end or side tough and woody. You just have to check it. If it tastes good why would you throw it away.
If it’s ripe it is a crime to throw it away especially if using for banana nut and pineapple bread. I freeze my older bananas - those that have gotten a little soft for my cereal. I put them in a big freezer bag - skin and all. When I have almost enough collected to make the amount needed in cups of mashed bananas, I buy my pineapple and let it finish ripening on the counter. As it ripens, your house will begin to smell like pineapple. That and the almost all yellow coloring on the outside let’s you know you are ripe and have the best chance for a good core too. You will learn after a few times, how ripe you like and where the “sweet” spot is. I like just a small amount of green still left - you don’t want a rotten pineapple just very ripe. Once the pineapple is ready, I pull the bananas from the freeze the night before I make the bread. .Also great and recommended way to use for homemade ice cream. Putting in the freezer turns the skin black, when you take them out of freezer, set the bag in a big bowl and let thaw in the frig. which doesn’t take long. DO NOT THAW ON THE COUNTER. When you peel them, you will find the inside is still yellow and fairly firm but the texture is different which is why they work better for homemade ice cream. Please do not panic because the skin is black...the inside won’t be. As soon as thawed, Peel, mash and use immediately while the flesh is still yellow. Sometimes for my bread, I use half fresh of the counter (still yellow skin with a few black specks but firm) and half frozen ones. I find It gives the best flavor and texture. You will have to try it for yourself.
Note for all of you who don’t like pears because they are too hard, bitter etc - pears like peaches, and pineapple need to ripen. All commercial pears are picked ripe and must be ripened on the counter after purchase. If you have never had yellow, sweet, juicy tree ripened pears, you have missed the whole point of pears. They aren’t meant to be crisp like apples - there is no pear flavor at that stage. After carefully washing and drying, I put mine in a large fruit bowl and let them sit until they yellow. May take several days but be patient. They will ripen and get softer and smell like pears are suppose to smell. The sugar content goes way up. It’s the same with peaches. But you can ripen to the stage you like and then bake, grill, or pan brown - they are a treat. Just eat fresh, or peel, cut in half or slices, brown in butter or grill as a side dish. Or use other ripe fruit and brown in butter (pineapple, peaches, pears, plums, yellow but still firm bananas(no spots yet), etc, with vanilla extract, and add honey at the last moment. Even add some favorite tasting rum or bourbon, flame to burn off liquor if children or those who should have due to health or medications. The flavor is retained but the alcohol gone. Then you can layer the fruit and juice over your favorite pound cake with a dollop of whipped cream.
If you are already grilling, lightly grill the fruit first let it pick up hardwood smoke and then slice into pan finishing the browning and softening. Or you can grill off to how you like it, and make a brown butter sauce, slice the already grilled fruit into the sauce and warm right before serving over the cake. In fact, sprinkle with fresh but lightly toasted pecans and you really have a treat. Or almonds, English walnuts - your favorite nut. I just think pecans have a warm buttery flavor that goes with the brown butter sauce and the sweetness of the fruit. And toasting brings that buttery nutty flavor out of the pecans or any but really.
@@plips71755 ... My Man!! (for fruity fruits). I treat my bananas the same way almost like you do - I freeze the over-ripe bananas for my smoothies (puts the "sweet" in it), but not in the skin (I have no specific reason). Also, when the pineapple begins to ripen (love the scent), I turn it upside down, after discarding the "leafy part" (crown?). The ripeness travels down the fruit to the top. This way, the pineapple will ripen evenly. YES! I am a pineapple lover!! Thanks for your "education".
That looks amazing! I can almost taste it. BTW, where did you buy your cool garlic press?
Why you doing this to me!?! Lol my mouth is watering! I’m making this in 5 minutes!
Hmmm, never saw onions in a Trini chow yet but this looks very interesting!! Can't wait to try it!! :)
yuh see... you learned something. Your tastebuds shall thanks me laters
😍
Goodmorning Chris, what a great looking chow,this definitely need a nice pelau to accompany it.Thank you a d have a blessed day.
make it a GREAT Saturday Lylin
What do you serve it with
Could this be any more delicious 😋. THIS mouth watering Chow looks like it would go over well out here in the Pacific Southwest with some Fish tacos. Can't wait to make it ☺️
agree.. tacos and this is a wicked pair.
@@caribbeanpot you know back when we were young in Trinidad we used to pour some of that chow juice on some hot rice and butter😁👌🔥, OMG, that was the move.
Good morning Boss Man. Another GREAT recipe that I will try. I don't like cilantro because it taste like dish soap to me. Can I substitute thyme or something else ?
not thyme.. shado beni (culantro) or parsley
@@caribbeanpot Okay...parsley I got access to but, the shado beni I've never seen ever. Maybe its know by a different name here in the Virgin Islands. Much thanks,though.
Heading to Tobago later this year..I will ask for this by name. 👍🏿
good luck
Hahaha, chef, I happen to love that pineapple core, it's like eating sugar cane, you know chew & spit out... I can savor all that flavor - a must-try. Thxs!
Me too ☺️. I was thinking the same 😁
too woody for me oui.
I use the core in Vietnamese pork and pineapple curry. As long as you cook the core long enough it is perfectly soft in the finished dish
ok, thxs a lot again, always looking forward - definitely trying.
Chow,chow,chow,sweet chow
ting self
Droool
what kind of camera do you use? it is very high quality
What do I eat this with?
Hi chris, what do you usually have this dish with??
as a snack
How long does it last in the fridge?
How long does this last in the fridge?
I have to disappoint you my friend but the core which you threw away is very nutrient dense I actually always fight to get that core, so check it out for nutrition if you want to
I'm not from the Caribbean but would love to make this recipe. What do you pair the chow with or is it eaten by itself?
Are you still selling your book?
no sold out. Not sure if we'll ever reprint
@@caribbeanpot will you consider an ebook?
How long will this last in the fridge in a Mason Jar?
Im just an American white boy but i make this and add a coupletablespoons of dark rum it adds a nice kick also i add some oven dried bud but not much
Hi Chris,
You are my go to person for recipes but I can't find your sweet bread recipe " a tal" on your Web page. What' up? I love your sweet bread.
did you try the recipe index
Chris get out my head bro..I made some like 30 mins ago.....lol...thing bess
great minds
U making feel to chow now
make it happen yea