Coconut–Pineapple Chili Island Jam

Coconut–Pineapple Chili Island Jam

Ingredients

3 cups finely diced fresh pineapple

1 cup full-fat, unsweetened coconut milk

1½ cups white granulated sugar

¼ cup apple cider vinegar or distilled white vinegar

1–2 fresh red chili peppers, very finely chopped (adjust for desired heat)

1 tablespoon freshly squeezed lime juice

¼ teaspoon fine salt

½ teaspoon crushed red pepper flakes (optional, for extra heat)

Instructions:

Add the chopped pineapple, granulated sugar, vinegar, lime juice, and salt to a medium saucepan. Stir to combine.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring until the sugar has completely dissolved.

Lower the heat to medium-low and let the mixture simmer for about 20 minutes, stirring occasionally, until the pineapple softens and releases its natural juices.

Pour in the coconut milk and add the finely minced chili peppers, stirring well to incorporate.

Continue simmering for another 15–20 minutes, stirring frequently, until the mixture thickens into a glossy, jam-like consistency.

Remove the pan from the heat and let the jam cool slightly. It will continue to thicken as it cools.

Spoon the jam into a clean jar. Refrigerate for up to 2 weeks, or preserve using a water-bath method for longer storage if desired.

Variations

Mix in finely chopped mango to enhance the tropical flavor profile.

Swap the red chili for habanero if you prefer a more intense heat.

Add a small pinch of ground or freshly grated ginger for extra warmth and complexity.

Substitute a portion of the sugar with honey for a mellower, more rounded sweetness.

Tips

Stir often once the coconut milk is added to prevent the mixture from sticking or scorching.

Increase the amount of chili gradually to better control the spice level.

Keep in mind that the jam will thicken further as it cools, so avoid cooking it too long.

This jam pairs beautifully with cream cheese, grilled shrimp, chicken, pork, and bold, sharp cheeses.