Simple Trini Pineapple Chow
Pineapple chow is one of the easiest Trini snacks you can make, with juicy pineapple tossed with lime, fresh herbs, salt, and hot pepper. It’s sweet, salty, tangy, and spicy, and comes together quickly with just a handful of ingredients.
Back in Trinidad and Tobago, chow was a must when we played outside. Whatever fruit was around could end up chopped, seasoned, and turned into chow.
Pineapple chow was always a favorite, especially if you already love pineapple. You’ll also find chow sold by roadside vendors in Trinidad and Tobago, packed into little bags or containers and ready to eat.
If you’re looking for something crisp and less sweet, try my cucumber chow recipe too.
What is pineapple chow?
Pineapple chow is a popular Trinidad and Tobago snack made by seasoning fresh pineapple with lime juice, salt, hot pepper, and chadon beni. The pineapple releases some of its juice as it sits, mixing with the seasonings to create that sweet, salty, tangy, and spicy flavor chow is known for.
In Trinidad and Tobago, chow isn’t limited to pineapple. We make chow with fruits like mango, pommecythere, and even more savory options like cucumber. The basic idea is the same: fresh fruit or vegetables tossed with herbs, citrus, pepper, and seasonings, then left to sit so all those flavors come together.
Ingredients for pineapple chow
You only need a handful of ingredients to make pineapple chow:
- Fresh pineapple: Choose a pineapple that’s ripe and sweet but still firm. You want the pieces to hold their shape once they’re mixed with the seasonings and left to marinate. Avoid one that’s very soft or overripe.
- Chadon beni: This gives Trini chow its distinctive herbal flavor. If you can’t find chadon beni (culantro), cilantro can be used instead, although the flavor is milder.
- Pimento pepper: Adds that familiar Caribbean pepper flavor without the intense heat of Scotch bonnet.
- Hot pepper: Scotch bonnet gives the chow its heat and fruity pepper flavor. Habanero can also work if that’s what you can find.
- Garlic (optional): Fresh garlic adds another savory layer against the sweetness of the pineapple.
- Salt and black pepper: Salt helps bring out the pineapple’s juices and balances its sweetness, while black pepper adds a little extra bite.
- Lime juice: Adds acidity and that tartness that balances the sweet pineapple.
How to make pineapple chow
- Prepare the pineapple: Cut off the top and bottom of the pineapple, then remove the skin. Cut around and discard the core, then cut the pineapple into bite-sized pieces or slices, depending on your preference. If you’re using fresh pre-cut pineapple, you can skip this step.
- Add the seasonings: Finely chop the chadon beni, pimento pepper, and Scotch bonnet. “Add them to the pineapple along with the sliced garlic, if using, salt, and black pepper.”
- Add the lime juice: Squeeze fresh lime juice over everything and toss well to combine. As the chow sits, the lime and seasonings will mix with the juices released by the pineapple.
- Let it marinate: Cover and let the pineapple chow sit for at least 20 minutes so the flavors can come together. Serve it chilled or at room temperature.
Tips for the best pineapple chow
- Use ripe but firm pineapple. You want it sweet and juicy, but firm enough to hold its shape after it sits in the lime juice and seasonings. An overripe pineapple can make the chow too soft.
- Adjust the pepper to your taste. Use less Scotch bonnet for a milder chow. For more heat, add more to suit your preference. Remember, chow gets a little hotter as it sits.
- Handle Scotch bonnet carefully. Wear gloves when chopping it, and avoid touching your face or eyes afterward. That pepper does not believe in forgiveness.
- Can’t find chadon beni? Use cilantro instead. Chadon beni, also called culantro, has a stronger flavor, so you may need a little more cilantro to get a similar herbal punch.
- Give it time to sit. Pineapple chow tastes better after it has had at least 20 minutes for the pineapple juices, lime, herbs, and seasonings to mingle.
- Try other types of chow. Pineapple gives you a sweeter, juicier chow, while mango can be firmer and more tart depending on its ripeness. Cucumber chow is crisp, refreshing, and much less sweet.
How to store pineapple chow
Store leftover pineapple chow in an airtight container in the refrigerator. Because ripe pineapple softens as it sits in the lime juice and seasonings, I recommend enjoying it within 2 to 3 days for the best texture.
You can also make pineapple chow a few hours ahead of time. The extra time gives the pineapple a chance to soak up the seasonings and develop even more flavor.
I don’t recommend freezing pineapple chow. The pineapple will lose its crisp texture once frozen and thawed, so this is one snack that’s best made fresh.
Frequently Asked Questions
Fresh pineapple is best because it has a firmer texture and fresher flavor. You can use canned pineapple in a pinch, but drain it very well before adding the seasonings. Keep in mind that canned pineapple is usually softer and may also be sweeter.
You control the heat. Use a small amount of Scotch bonnet for a milder chow and increase it if you like things spicy. Pimento pepper adds plenty of pepper flavor without the same level of heat.
Cilantro is the easiest substitute if you can’t find chadon beni, also known as culantro. Its flavor is milder, so you may want to use a little more cilantro to taste.
Mango is another classic choice, especially when it’s firm and slightly tart. Chow can also be made with fruits like pommecythere and even more savory options like cucumber.
More Caribbean snacks to try
If you try this pineapple chow recipe, let me know how it turned out in the comments below. And tell me, what’s your favorite fruit to make chow with?
Recipe
Pineapple Chow
Ingredients
Method
- Prepare the pineapple: Cut off the top and bottom of the pineapple, then remove the skin and core. Cut into bite-sized chunks or slices and place in a medium bowl.
- Prepare the seasonings: Thinly slice the chadon beni, pimento peppers, hot pepper, and garlic, if using.
- Add the sliced seasonings to the pineapple and toss to combine.
- Squeeze the fresh lime juice over everything and mix well.
- Season with salt and black pepper to taste.
- Let the pineapple chow sit for at least 20 minutes before serving to allow the flavors to come together.
Nutrition
Recipe Printed From ThisBagoGirl.com
This dish looks amazing and Thanks for the great recipe!
Hi Deidre,
You are very welcome. It's something we fight over in our house whenever it's made.. lol
I'm living in Grenada right now, and I wish we had something like this here! Looks like I'll have to grab some fresh pineapple soon. 😀
What exactly is a Chadon Beni? Never heard of it
Hey, chadon beni (or shado beni) is also called culantro (not cilantro). I usually find it at caribbean/spanish markets.