Pineapple Chow Chow

Name: Pineapple Chow Chow
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: About 3½ cups
Ingredients: 1½ cups apple cider vinegar; 1 (14-ounce) can pineapple slices, juice and fruit separated, fruit roughly chopped; 3 tablespoons brown sugar; 2 tablespoons kosher salt; 1 tablespoon ground turmeric; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 knob ginger (about 2 inches), peeled and minced; 5 garlic cloves, minced; 1/3 habanero chile, deveined, seeded and minced (about ¼ teaspoon); 1 large carrot, peeled and finely diced; 1 cup minced cauliflower florets; 1/2 white onion, cut into small dice (about 1 cup); 1 medium red bell pepper, halved, seeded and cut into small dice; 4 ounces green beans (about 25), finely chopped; 1 tablespoon Dijon mustard; 1 teaspoon yellow mustard; 1 tablespoon cornstarch

By Brigid Ransome Washington

Updated Jan. 24, 2025

Pineapple Chow Chow — Yossy Arefi for The New York Times.

Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Rating: 4(18)
Comments: Read comments

This piquant pickled relish is widely believed to be descendent from English piccalilli. In Trinidad and Tobago, chow chow is a staple during the holiday season, and is often served with baked ham and hops bread on Christmas morning. Typically Trinidadian chow chow is made by soaking a bevy of fruits and vegetables like Chinese long beans and green papaya overnight in a salty-sweet brine. This quicker stovetop adaptation nixes the need for a night-long soak, and incorporates canned pineapple to add both sweetness and heft to its bright and assertive mustard base.

Featured in: The Trinidadian Christmas Staple Worth the Yearlong Wait

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Ingredients

Yield:About 3½ cups

1½ cups apple cider vinegar
1(14-ounce) can pineapple slices, juice and fruit separated, fruit roughly chopped
3tablespoons brown sugar
2tablespoons kosher salt
1tablespoon ground turmeric
1teaspoon onion powder
1teaspoon garlic powder
½teaspoon ground cinnamon
¼teaspoon ground cloves
1knob ginger (about 2 inches), peeled and minced
5garlic cloves, minced
⅓habanero chile, deveined, seeded and minced (about ¼ teaspoon)
1large carrot, peeled and finely diced
1cup minced cauliflower florets
½white onion, cut into small dice (about 1 cup)
1medium red bell pepper, halved, seeded and cut into small dice
4ounces green beans (about 25), finely chopped
1tablespoon Dijon mustard
1teaspoon yellow mustard
1tablespoon cornstarch

Ingredient Substitution Guide

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Preparation

Step 1
In a saucepan over medium-high heat, whisk to combine the vinegar, pineapple juice, sugar, salt, turmeric, onion powder, garlic powder, cinnamon and cloves. Add the ginger, minced garlic and habanero along with the carrot, cauliflower and onion. Bring to a simmer and allow the vegetables to cook until they are slightly tender, stirring occasionally, 7 to 8 minutes.
Step 2
Add the bell pepper, green beans, chopped pineapple and both mustards, and allow to cook for another 3 to 4 minutes.
Step 3
Make a slurry by mixing the cornstarch and ½ cup water together until well-blended and add it to the pot. Reduce heat to low and allow the chow chow to cook for another 2 or 3 minutes, until the mixture has slightly thickened. Serve at room temperature. Chow chow can be refrigerated in an airtight container for up to 2 weeks.