Spicy Pineapple Pickle Acar Nenas

Discover the bold, tangy flavors of Spicy Pineapple Pickle, or Acar Nenas, a vibrant Malaysian-inspired condiment that strikes the perfect balance between sweet, sour, and spicy. This quick pickle recipe combines juicy pineapple chunks, crisp carrots, and refreshing cucumber with a fragrant spice paste made from fresh turmeric, garlic, and red chili peppers. Infused with warm mustard seeds, ground coriander, and a touch of chili powder, the mixture is simmered in a tangy vinegar brine sweetened with sugar for a deliciously addictive heat. Perfect as a zesty side dish, a flavorful topping for rice or noodles, or even as a sandwich relish, this pickle is easy to prepare and transforms any meal with its bold tropical flair. Refrigerate overnight to let the flavors intensify, and enjoy a taste of Southeast Asia in every bite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 medium (about 700g) Pineapple
• 1 medium Carrot
• 1 medium Cucumber
• 3 Red chili peppers
• 5 Shallots
• 3 Garlic cloves
• 2 cm Fresh turmeric
• 2 tablespoons Cooking oil
• 1 cup White vinegar
• 3 tablespoons Sugar
• 2 teaspoons Salt
• 1 teaspoon Mustard seeds
• 1 teaspoon Ground coriander
• 1 teaspoon Chili powder
• 0.5 cup Water

Directions

Step 1

Peel and core the pineapple, then cut it into small bite-sized chunks. Set aside.

Step 2

Peel the carrot, slice it into thin matchsticks, and set it aside.

Step 3

Slice the cucumber lengthwise, remove the seeds with a spoon, and cut into thin matchsticks as well.

Step 4

Roughly chop the red chili peppers, shallots, and garlic cloves. Peel the fresh turmeric and chop into small pieces.

Step 5

Grind the red chili peppers, shallots, garlic, and turmeric into a paste using a blender or mortar and pestle.

Step 6

Heat the cooking oil in a pan over medium heat. Add the mustard seeds and allow them to sizzle and pop for about 30 seconds.

Step 7

Add the ground chili paste to the pan and stir-fry for 3–5 minutes until fragrant and the oil starts to separate from the paste.

Step 8

Stir in the ground coriander and chili powder, cooking for another minute to release the spices' aroma.

Step 9

Add the pineapple chunks, carrot, and cucumber to the pan. Stir well to coat the vegetables and fruit in the spice mixture.

Step 10

Pour the white vinegar, water, sugar, and salt into the pan. Stir to combine and simmer for 5 minutes until the vegetables soften slightly but still retain their crunch.

Step 11

Adjust seasoning to taste, adding more sugar or salt if necessary.

Step 12

Remove the pan from heat and allow the mixture to cool completely before transferring to an airtight glass jar or container.

Step 13

Refrigerate for at least 24 hours to let the flavors develop fully before serving.

Nutrition Facts

Serving size	(1773.7g)

Amount per serving	% Daily Value*
Calories	1129.4

Total Fat 31.9g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 4872.7mg	0%
Total Carbohydrate 204.0g	0%
Dietary Fiber 28.9g	0%
Total Sugars 136.8g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 314.6mg	0%
Iron 14.4mg	0%
Potassium 2873.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 5.5%

Carbs: 69.9%