Coconut Pineapple Chili Island Jam (Print Format)

Bright pineapple, creamy coconut, and chili create a bold, tropical spread that delights sweet or savory dishes.

# Ingredients:

→ Main Ingredients

01 - 3 cups fresh pineapple, finely chopped
02 - 1 cup unsweetened coconut milk
03 - 1½ cups granulated sugar
04 - ¼ cup apple cider vinegar or white vinegar
05 - 1 to 2 red chili peppers, finely minced
06 - 1 tablespoon fresh lime juice
07 - ¼ teaspoon salt
08 - ½ teaspoon crushed red pepper flakes, optional

# Steps:

01 - In a medium saucepan, combine the chopped pineapple, sugar, vinegar, lime juice, and salt.
02 - Bring the mixture to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
03 - Reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the pineapple softens and releases its juices.
04 - Stir in the coconut milk and minced chili peppers.
05 - Continue simmering for 15 to 20 minutes, stirring frequently, until the mixture becomes thick, glossy, and jam-like.
06 - Remove from heat and allow the jam to cool slightly. It will continue to thicken as it cools.
07 - Transfer to a clean jar and refrigerate for up to 2 weeks, or process in a water bath for longer storage if desired.

# Tips:

01 - Stir frequently after adding coconut milk to prevent sticking.
02 - Adjust chili quantity gradually to control heat level.
03 - Jam thickens more once fully cooled, so avoid overcooking.

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