In Memory Of Karen Nicole Smith, 1972 - 2016

Incredible Cherry Pineapple Chow (pickle).

CHOW! That spicy pickle we make in the Southern Caribbean, which bring tears of joy running down our cheeks… and a rush for ice cold water to help with the onset of the heat from the ‘Caribbean Sunshine’ (scotch bonnet peppers) we use in making it. Our love for “Chow” is so strong, we find creative ways to make this when green mangoes are not in season. This time, I’ll quickly show you how I rock it in Canada when cherries are in season.

You’ll Need…

1 pineapple (cut into chunks)
2-3 cups cherries (seeded & cut in half)
1 large grapefruit (juice)
1 teaspoon sea salt
bird’s eye pepper (as much as you can handle)
1/2 teaspoon black pepper
3-4 leaves shado beni (aka culantro)
4 cloves garlic (crushed)
1/2 medium red onion (sliced thin)

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Please wear gloves and wash your hands with soap and water immediately after handling hot peppers.

Peel and Core the Pineapple. Basically you trim off the top and bottom, then using your knife with a sawing motion, work your way down the side of the pineapple to remove the skin. Cut in 1/4s length-wise and remove the core. Watch the video below to see how I did it. Rinse with cool water, cut into 1/2 – 1 inch pieces and set aside.

It will take some time, but cut the cherries in half and remove the seeds. Place them in a deep bowl as all the other ingredients will go in here. I washed the cherries before removing the seeds.

Pour the grapefruit juice over the cherries then add the black pepper, salt and finely chopped Bird’s Eye Pepper. Yes keep the seeds for the kick.. chow is meant to be spicy!

Top with the finely chopped shado beni (culantro), if you can’t source it, use cilantro.

It’s time for the crushed garlic and thinly sliced red onions. Toss in the juicy pineapple chunks and give everything a good mix. In tossing I like to use my hands, so I can bruise the pineapple and squeeze out some of it’s juice to the mix. But be mindful of the hot pepper we added, so you may want to use a large spoon instead.

Cover the bowl with plastic wrap or do I as normally do and place in a glass jar with a lid and let it sit in the fridge for an hour or so to fully soak in all the flavors. Be sure to give it a toss before serving.

Pro Tip! The juice at the end is the real highlight for me. BTW if you don’t know what Chow is, it’s basically a spicy snack made with unripe fruit that’s in season (traditionally mango). Like a pickle or spicy salad.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @

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1 Comment

  1. January 17, 2021 / 10:29 pm

    I’m going to try this week. It looks amazing and right up my alley. I can’t wait to try the finished product!

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