How To Make The Best Pineapple Chow At Home!

May 27, 2025February 12, 2024Leave a Comment

Over the years I’ve shared several Chow (spicy pickled fruit) recipes with you and yes we have done the Ultimate Pineapple Chow and the Applewood Smoked Pineapple Chow (which was copied wholesale by a major food publication without a hint of credit), we’ve never explored how one ingredient can have such a drastic influence on things.

You’ll Need…

1 large pineapple (sliced with core)
3 tablespoon chopped shado beni (culantro)
1 teaspoon sea salt
2 lemons (juice)
2 limes (juice)
2 clementines (juice)
8-12 Sweet/Salted Prunes (dry preserved)
2 scotch bonnet pepper (sliced)
8 cloves garlic (fine minced or crushed)
1/2 medium red onion (sliced thin)
1 cup water

Notes! Please follow along with the video below as much more about the recipe is discussed there. This is meant to be SPICY, so use as many HOT peppers as you can handle. I used Scotch Bonnets, but Scorpions, Habanero, Fatali.. basically any hot pepper you like or can source can be used. That said, tailor the heat to your own tolerance. While I posted this in the Gluten Free Recipe section, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Wear GLOVES!

In the video I explained that in most instances when I use pineapple, I never include the core and why you should in this recipe. Peel and wash the pineapple, then cut into wedges, then into slices about 1/2 cm thick.

Add the pineapple slices to a large bowl, followed by the salt, garlic, Scotch Bonnet, thinly sliced red onion (yes, you want to add onion.. trust me), chopped Shado Beni (Chadon Beni or Culantro and should you not be able to source this, add cilantro). lemon and lime juice.

Add all of the other ingredients and get ready to mix.

The Salted Prunes will not only be salty, but there will also be a slight sweetness from it.

The key now is to allow it to marinate for about 30 minutes to one hour in the fridge. As explained in the video, were we in the Caribbean, we’d place the bowl or whatever container you have it in, in the direct sun for 20 minutes or so. The reason I recommend allowing it to marinate, is to allow the pineapple to suck in the juices and for the salted prunes (which are dry) to rehydrate and release its flavors.

Do not adjust the salt until it’s done marinating. If the pineapple you use was tart, you may need to add a bit more salt. This is enjoyed as a snack, especially with adult beverages. This will last over a week in the fridge.

Gluten Free Side Dishes Vegetarian

Applewood Smoked Pineapple Chow

May 27, 2025July 14, 20142 Comments

Let’s get the disclaimer out of the way to prevent the traditionalists from becoming active with the hate comments. Yes, this not a traditional Trinbago chow recipe, however your taste-buds will be gratified from the different levels of flavor both the grilling and the apple-wood smoke adds to this classic Caribbean salad. Chow is cross between a salad and pickle, usually made using a tart fruit (like green mangoes | mango chow) and is popular in the Southern Caribbean.

You’ll Need…

1 ripe pineapple
1/2 medium red onion
2 cloves garlic
1/4 teaspoon sea salt
1/4 scotch bonnet pepper
2 tablespoon shado beni (or cilantro)
1/2 lime (or lemon)
Pinch fresh black pepper

Apple wood chips for that smokiness goodness.

To learn how to peel and trim a fresh pineapple, watch this video: How to peel, trim and core a pineapple.

Before we get to the recipe, I’d like to say thanks to Chef Marc from http://www.menufortheweek.com for sharing his personal touch in making pineapple chow. In the coming months we’ll have some exciting news to share with you, as Marc and I explore a new dimension to Caribbean cooking. Please be sure to review all the ingredients to make sure they meet with your specific gluten free dietary needs.

In this recipe we’re using a propane grill, but you can use a charcoal bbq or an indoor grill if you like. If you don’t have access to a grill, you can place the pineapple slices on a lined baking sheet and broil for a couple minutes on each side. You won’t get the rich flavor of the apple wood smoke, but you will enjoy the caramelized flavor of the cooked pineapple.

Create a pouch with a piece of sturdy tin foil with the applewood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid. Allow the smoke to develop before you begin grilling. There’s no need to soak the wood chips in water as we’ve done in the past as we want immediate smoke.

Peel and slice the pineapple into 1/2 inch slices. Marc didn’t core the pineapple and to be quite honest.. I much liked the texture of the core when grilled.

With your grill on a medium heat (you can oil the grates so the pineapple pieces don’t stick), place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovey smoke you created). Grill for 2 minutes, then flip to the other side and grill for another 2 minutes. The goal is to NOT over-cook the pineapple pieces, but to get grill marks, warm for the natural sweetness to come through and to infuse it with that smoke. Also grill the scotch bonnet pepper for a minute or two for a totally different flavor than using raw scotch bonnet.

Slice the onions very thin, crush or dice the garlic (very small) and chop the shado beni (chadon beni or culantro). If you cannot get shado beni double up on cilantro. Remove the roasted scotch bonnet off the grill, deseed and chop finely. The grilled pineapple should be cut into bite sized pieces (like little pizza slices).

It’s now time to assemble everything. Place everything (except the lime juice) into a large bowl and give it a good mix, now top with the lime (or lemon) juice and give it a final spin – taste for salt and adjust. Try to use fresh ground black pepper!

You can serve this up immediately, but Marc recommends that you have it chill in the fridge for about an hour or so to allow the flavors to develop and marry together. I quite agree as I had it the next day with by eggs at breakfast and it was stunning!

I do hope you give this recipe a try and for you traditionalists, be prepared for a whole new take on the beloved Trini chow.

Again… special thanks to Chef Marc for his wicked Applewood Smoked Pineapple Chow recipe.

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Applewood Smoked Pineapple Chow

Cuisine: Fusion Courses: Appetizers & Snacks, Caribbean Classics, Side Dishes, Summer Recipes, Sunday Dinners, Vegan, Vegetarian Recipe Keys: Dairy Free Gluten Free Spicy

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins

Servings: 4

Diet:

G Gluten-Free

Description

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.

Ingredients

1 pineapple (ripe)
¹⁄₂ red onion
2 cloves garlic
¹⁄₄ teaspoon sea salt
¹⁄₄ Scotch Bonnet pepper
2 tablespoon shado beni (or cilantro)
¹⁄₂ lime (or lemon)
1 pinch Black pepper
1 handful apple wood chips

Instructions

Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
Peel and slice the Pineapple (1) into 1/2 inch slices.
With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
Grill for 2 minutes, then flip and grill for another 2 minutes.
Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.

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Gluten Free Side Dishes Vegetarian

Caribbean Orange Pineapple Salad.

May 27, 2025June 6, 20141 Comment

If you’re familiar with what we call ‘chow’ in the southern Caribbean, you’ll see the same basic principles used in this recipe. “Chow’ is basically a sort of spicy pickle, usually made from a tart fruit like mango, plum, pineapple and when these fruits are not in season cucumber can also be used. It’s supposed to have herbal, garlic and hot pepper elements to really appeal to the taste buds.

In this recipe we’ll focus on two main ingredient.. sliced oranges and diced pineapple chunks!

You’ll Need…

4 oranges
1 cup cubed pineapple
pinch sea salt
pinch black pepper
1 clove garlic (crushed)
1 tablespoon chopped cilantro
1/2 scotch bonnet pepper

* If you’re using canned pineapple, fell free to toss in about 2 tablespoon of the juice it’s packed in. The more this marinates, the stronger the flavors will be. Remember to always go through the list of ingredients if making this gluten free to ensure it meets with your specific gluten free dietary needs.

Peel the oranges and slice them into 1/4 inch slices… I used seedless oranges so be mindful of the seeds if your oranges contain seeds. You can use any of your favorite citrus if you want to be a bit creative.

In my case I used fresh pineapple as I try to keep away from canned foods as much as I can. The sodium and preservatives that’s usually added is something I know my body just does not need.. plus fresh pineapples are readily available and relatively cheap. Peel, remove the core and dice into small pieces- see my note above about using canned pineapple.

Crush the garlic, and finely chop the cilantro (in the Caribbean we’d use shado beni aka Culantro) and scotch bonnet pepper.

It’s now time to assemble everything.. place in a deep bowl and combine all the ingredients. Remember to wear gloves when handling scotch bonnet peppers, wash your hands immediately after with soap and water and do not use any of the seeds if you’re concerned about the raw heat. I like using fresh ground black pepper and sea salt, but use what you have.. no need to go out and buy sea salt.

Allow everything to marinate in the fridge for an hour or so for best results.. you can also add some diced cucumber and drizzle on a little honey to balance off the heat if it’s a concern of yours. Do I need a dressing for this? Nah.. this is a wicked salad all on it’s own.

Side Dishes Vegetarian

A Spicy Pineapple Salad Inspired by Mangoes.

May 27, 2025January 21, 201016 Comments

trinidad pineapple salad One of the things you’d look forward to as a child on the islands is mango season. This is the time of the year when mangoes are mature and starts to ripe on the trees. If you had patience you’d wait for a strong gust of wind to blow the ripe mangoes to the ground or if patience was not your strong suit you’d get a long stick or bamboo rod and gently tap on them so they’d fall. If all failed, you could always get a small rock or stick and toss it at the mangoes. One way or the other you were going to enjoy some of those juicy ripe mangoes.

This was also the season for making mango chow. Slices of green (but half-ripe) mangoes with crushed (or sliced) hot peppers, garlic, shado beni, salt and fresh lime juice. When we moved to Canada sourcing mangoes was not an easy chore, so we had to find another fruit to make this fiery treat (green apples also works great). Not only could we not get mangoes, the other key ingredient which is shado beni was not easy to find either.

So my aunt who I lived with at the time suggested we use pineapple (something she had enjoyed on the islands on one of her trips back), thus started this pineapple salad or chow. And since we couldn’t get fresh shado beni, we started using cilantro. To Trinbagonians this will be considered a form of “chow”, but to others it’ll be a spicy pineapple salad.

This is so easy and full of wonderful flavour, you’ll wonder why you haven’t had it yet.

You’ll need…

1 ripe pineapple (cubed)
1/4 teaspoon salt
fresh cracked black pepper
1 clove garlic sliced thin
juice of 1 lime or lemon
3 tablespoon cilantro
1 small red onion sliced (optional)
1/2 habanero pepper sliced thin (scotch bonnet or any pepper with some heat)

* if you can get shado beni, be sure to use that instead of the cilantro for a true “chow” taste. However if you want to enjoy it as a mild salad, use the cilantro.

* In most grocery stores you can get the fresh pineapple already peeled and cored (usually packed in a plastic container). If you can’t, I’ve created a short video below showing how it’s done. If all fails I guess you can use a can of pineapple chunks. However I can’t promise that the results would be the same as using fresh pineapple.

Basically all you’re doing in combining all the ingredients is a large bowl, mix thoroughly and allow to marinate in the fridge for about 15 minutes.

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I told you it was simple! Give it a try, it’s a great way to spice things up a bit with some pineapple. Here’s the short video showing how to peel and remove the core from a ripe pineapple.

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Recipe Card

Applewood Smoked Pineapple Chow

Description

Ingredients

Instructions

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