So let me tell you straight. Once you try pineapple chow, especially the way we do it in Trinidad and Tobago, you’re not going back to eating plain pineapple ever again.

If you’re from the islands, you already know the deal.

I grew up eating chow. Whether it was mango season, plum, pommecythere (a.k.a. golden apple), or pineapple, someone was always making a batch.

What is Trini Pineapple Chow?

Pineapple chow is fresh pineapple tossed with a mix of local seasonings: garlic, hot pepper, salt, black pepper, culantro (aka chadon beni), and lime juice.

Some people add shadow beni, while others add salt prunes or even a pinch of sugar if the fruit isn’t sweet enough.

It’s not cooked. It’s more like a tropical ceviche but with fruit instead of seafood. The acid from the lime, the heat from the pepper, and the herbiness from the chadon beni work with the pineapple.

Ingredients:

Optional: pinch of brown sugar if your pineapple isn’t sweet enough.

1 ripe pineapple.

2–3 cloves garlic, minced.

2–3 sprigs of chadon beni (or cilantro if you can’t find it), finely chopped.

1 whole lime (or 2 tablespoons of fresh lime juice).

1 hot pepper (like Scotch bonnet or habanero), finely chopped.

Salt to taste.

Fresh cracked black pepper to taste.

Salt prunes (optional).

Step-by-Step: How to Make Pineapple Chow

Cut off the skin, remove the core, and slice the fruit into bite-sized chunks. You want them big enough to grab with a fork or toothpick but not so big that you can’t fit a few pieces in your mouth.

Chop these as fine as you can. If you’re not into super spicy food, go easy on the pepper or use just a little bit of hot sauce. But honestly? Chow needs that kick.

If you’re lucky enough to find fresh chadon beni (aka culantro), that’s the real deal. If not, cilantro is an OK substitute. You’ll want it finely chopped so that it mixes in well with the juice.

Use fresh lime, not bottled stuff. The acid is key to balancing the sweetness and adding that signature tang.

Throw the pineapple chunks into a bowl, add the garlic, pepper, chadon beni, lime juice, salt, and black pepper. If you need a little sweetness to balance it out, add a pinch of brown sugar.

This is the hard part. Waiting. You can eat it right away, but what if you give it 10 to 20 minutes in the fridge? Even better. The pineapple soaks up all that flavor, and the juice at the bottom turns into this spicy, sour-sweet nectar that’s honestly drinkable.

Tips for the Best Pineapple Chow

Use ripe but firm pineapple. If it’s overripe and mushy, it won’t hold up to the lime and seasonings.
Balance your flavors. Too much lime will make it sour. Not enough salt, and it’ll taste flat. Taste and adjust as you go.
Don’t skip the garlic. Raw garlic in chow gives it that bold, Trini punch.
Fresh herbs are everything. Chadon beni gives it that authentic island flavor, but if you can’t find it, cilantro works in a pinch.
Chill it. Trust me. Let it sit in the fridge for a little while so the flavors can come together. It’s worth it.

Storing and Serving Tips

Pineapple chow is best eaten fresh, but it can sit in the fridge for about 2–3 days. Just know that the longer it sits, the more juice it releases, and the softer the fruit gets. If you’re serving it at a party, make it the same day.

Serve it cold with a fork, or just let people grab from the bowl. It’s a hands-on, laid-back kind of snack.

Why You’ll Love Pineapple Chow

It’s naturally vegan and gluten-free.
No cooking is required.
Full of bold, fresh Caribbean flavors.
Makes a killer side dish, snack, or party appetizer.
It’s super healthy. Fresh fruit, herbs, and no added junk.

Once you make it a few times, you’ll start riffing and throwing in your twist. That’s how it goes in Trinidad, everybody has their chow style.

More Trini Recipes