Sweet pineapple at peak ripeness meets tangerine juice, brown cane sugar, habanero, and cracked black pepper flakes for a relish that hits sweet first, then heat. It’s bright, layered, and just spicy enough to keep you coming back for another bite.
Spoon it over grilled chicken or shrimp, tuck it into tacos, serve alongside charcuterie, or pair with sharp cheddar. It also works as a glaze for roasted vegetables or pork and adds a bold twist to rice bowls and burgers.
I cook this in small batches in copper pots so the pineapple keeps its texture while the flavors build. Working 6 to 7 jars at a time lets me control the heat level and sweetness balance so it lands exactly where it should. Bold, but balanced.
Sweet pineapple at peak ripeness meets tangerine juice, brown cane sugar, habanero, and cracked black pepper flakes for a relish that hits sweet first, then heat. It’s bright, layered, and just spicy enough to keep you coming back for another bite.
Spoon it over grilled chicken or shrimp, tuck it into tacos, serve alongside charcuterie, or pair with sharp cheddar. It also works as a glaze for roasted vegetables or pork and adds a bold twist to rice bowls and burgers.
I cook this in small batches in copper pots so the pineapple keeps its texture while the flavors build. Working 6 to 7 jars at a time lets me control the heat level and sweetness balance so it lands exactly where it should. Bold, but balanced.
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