If you're looking for a flavor-packed glaze that brings both sweet and heat to your grilled dishes, this pineapple pepper jelly glaze is your new go-to. It’s sticky, spicy, tangy, and slightly smoky—all the flavor layers you want when you're firing up the grill. Whether you're glazing juicy chicken thighs, pork chops, or even salmon, this tropical twist on pepper jelly elevates your barbecue game with zero fuss and maximum taste. The best part? This glaze doubles as a dipping sauce and even works as a killer topping for appetizers.
Pineapple Pepper Jelly Glaze for Grilled Meats
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Condiment
Cuisine American, Caribbean
Servings 2.75 cups of glaze (enough for 2–3 lbs of meat)
Small saucepan You’ll simmer the glaze in this. A heavy-bottomed one is best to avoid scorching the sugars.
Whisk or Spoon To stir everything together while it simmers.
Measuring cups and spoons Precision matters when balancing sweet and heat.
Microplane or grater For grating fresh ginger.
Garlic press or knife Depending on how fine you want your garlic minced.
Basting brush For slathering the glaze onto meats on the grill. If you don’t have one, a spoon or small ladle works fine.
Airtight jar or container For storing leftover glaze (it keeps in the fridge for about a week).
- 1 cup pineapple juice 100% juice, no added sugar
- ½ cup pepper jelly you can use homemade pepper jelly, hot pepper jelly, or store-bought red pepper jelly
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce adds umami and depth
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic finely minced
- ¼ teaspoon crushed red pepper flakes optional, for more heat
- Pinch of salt
Optional Add-ins (depending on what jelly you use):
- A splash of lime juice to brighten it up
- A tablespoon of finely diced pickled onions to add a tangy twist
Step 1: Combine the Ingredients
In a small saucepan, pour in the pineapple juice, pepper jelly, apple cider vinegar, soy sauce, and honey. Add in your grated ginger, minced garlic, red pepper flakes (if using), and a small pinch of salt. If you're using a thicker jelly like a homemade jelly recipe or hot pepper jelly dip leftover, warm it slightly to help it blend.
Step 2: Simmer Until Thickened
Place the saucepan over medium heat. Stir the mixture constantly as it begins to bubble gently. After about 8–10 minutes, it should thicken slightly—enough to coat the back of a spoon. Don’t let it boil too hard, or the sugars might burn. If you're using a more watery green pepper jelly or pineapple juice from concentrate, it may take an extra minute or two to reduce.
Step 3: Cool and Store
Once it’s thickened, remove from heat. Let it cool for a few minutes before transferring to a heat-safe container. As it cools, it will thicken a bit more. Store in the fridge for up to 7 days.
Pairings: What to Serve with Pineapple Pepper Jelly Glaze
This glaze is extremely versatile and shines brightest when paired with grilled meats. Here are a few great pairings:
Grilled Chicken Thighs or Drumsticks
The fattiness of dark meat stands up well to the heat and sugar in the glaze. Apply in the last 5 minutes of grilling and again right before serving.
Pork Tenderloin or Chops
Pork loves fruit, and this glaze makes it sing. Add a little extra glaze as a finishing touch just before slicing.
Salmon or Shrimp
Brush the glaze onto seafood in the last few minutes of grilling to avoid burning. The sweetness complements the natural brininess perfectly.
Veggie Kebabs
Yes, you can absolutely use this glaze on vegetables. Try it with bell peppers, onions, zucchini, and even grilled pineapple chunks. It’s a plant-based flavor booster.
Appetizer Twist
If you’re into a good pepper jelly appetizer, serve this glaze warm with grilled sausages or skewers and a bowl of red pepper jelly dip or some pickled onions on the side. You’ll be surprised how fast it disappears.
FAQs
1. What kind of pepper jelly should I use?
You can use any type of pepper jelly—red pepper jelly, green pepper jelly, hot pepper jelly, or even a homemade pepper jelly. Each version adds a unique twist. Red tends to be milder and sweeter, while green can have a tangier, herbaceous note. Habanero jelly recipes add intense heat, so adjust based on your spice tolerance.
2. Can I make this glaze ahead of time?
Yes! This glaze can be made up to a week in advance and stored in the refrigerator. Reheat it gently on the stove or in the microwave before using. The flavors actually deepen as it sits.
3. How can I control the heat level?
To make it milder, choose a sweet red or green pepper jelly and skip the added red pepper flakes. To crank up the heat, go for a habanero jelly or add fresh minced chilies. Jalapeno jelly recipes are great middle-ground options.
4. Can I use this as a dip?
Absolutely. Reduce the pineapple juice slightly during simmering to create a thicker sauce that’s perfect as a hot pepper jelly dip or to drizzle over grilled skewers and appetizers.
5. What kind of meat works best?
Dark meats like chicken thighs, pork shoulder, or grilled sausage work best because they’re rich enough to handle the sweetness. That said, it's also incredible on grilled salmon or shrimp. Avoid using it early in the cook time—apply near the end to avoid burning the sugars.
