This relish hits every corner of the palate—smoky bacon, sweet pineapple, citrus brightness, and a gentle jalapeño burn. It’s the kind of condiment that instantly transforms simple grilled meats into something layered and exciting.
What sets this version apart is the balance: the pineapple cooks down until jammy but still bright, the jalapeños soften without losing their character, and the bacon adds richness without overpowering the fruit. A little brown sugar helps achieve a glossy, sticky finish that clings beautifully to whatever you spoon it over.
Serve it warm on thick-cut pork chops, pile it onto grilled chicken thighs, or use it to wake up taco night. It even works as a surprising topper for roasted salmon.
Make a batch ahead of time—the flavors deepen as it cools, and it stores wonderfully in the fridge for a few days. It’s one of those small-effort, big-impact condiments every cook should keep in rotation.
Ingredients
- 8 thick-cut bacon, chopped
- 1 cup pineapple, minced
- 2 jalapeños, seeded and finely diced
- 2 jalapeños, seeded and finely diced
- 0.25 cup sweet onion, minced
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 pinch kosher salt
- 0.5 tsp red pepper flakes
Instructions
- Render the baconCook bacon in a skillet until browned and crisp; remove excess grease, leaving 1–2 teaspoons.
- Sauté the aromaticsAdd onion and jalapeños; cook 3–4 minutes until softened.
- Build the relishStir in pineapple, brown sugar, lime juice, and salt.
- SimmerCook 10–12 minutes until thick, sticky, and glossy.
- Cool and serveLet it settle before spooning onto grilled chicken, pork, burgers, or roasted fish.