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This spicy pineapple kimchi marinade brings a wonderful balance of sweet, heat, and tang that can brighten up any dish. It’s a fantastic way to enjoy the bold flavors of kimchi in a fresh fruit form, making it versatile for snacks, sides, or even as a topping.
I first tried this marinade during summer and was amazed at how refreshing and spicy it was at the same time. Since then it has become my go-to whenever I want something different but easy.
Ingredients
- Pineapple: peeled and diced into cubes. Choose a ripe pineapple for the best sweetness and juiciness
- Granulated sugar: balances the heat by adding a touch of sweetness
- Gochugaru Korean red chili flakes: key for authentic spicy depth, try to use good quality flakes for vibrant color and flavor
- Garlic cloves finely chopped: adds savory warmth and aroma
- Asian pear: diced helps to naturally sweeten and tenderize the marinade
- Fresh ginger minced: brings a zesty, slightly peppery note to brighten the mix
- Fish sauce: for umami and saltiness, swap with soy sauce for a vegan option
Step-by-Step Instructions
- Slicing and Preparing the Pineapple:
- Trim the pineapple carefully removing all tough eyes and fibrous parts. Peel it fully then cut into roughly 2.5 centimeter cubes. Set these aside in a large container where the marinade will be mixed.
- Blending the Marinade:
- In a blender, add the diced Asian pear, gochugaru, fish sauce, garlic, sugar, and minced ginger. Blend everything until you get a smooth, well combined marinade with a rich red hue.
- Coating the Pineapple:
- Pour about 240 millilitres of the blended marinade over the pineapple cubes in your jar or container. Stir gently but thoroughly so each pineapple piece is fully coated and absorbing those exciting flavors.
- Marinating and Chilling:
- Seal the container tightly and refrigerate for two hours. This resting time lets the pineapple soak up all the spicy and sweet notes fully, resulting in a balanced and flavorful bite.
- Serving:
- Serve the pineapple kimchi chilled on its own or as a bright condiment next to grilled proteins or plant-based dishes. Store any leftovers in the fridge covered and use within seven days for freshness.
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One of my favorite memories with this marinade was sharing it at a summer barbecue with friends. The surprise of sweet fruit combined with familiar spicy kimchi flavors was a real conversation starter.
Storage Tips
Keep the kimchi tightly sealed in a glass container in the refrigerator to maintain freshness and texture for up to a week. This also allows the flavors to mature slightly over time.
Ingredient Substitutions
Fish sauce can be replaced with tamari or soy sauce to make this recipe fully vegan without losing umami richness. If you don’t have Asian pear, you can try using a crisp apple for a similar sweetness and texture.
Serving Suggestions
This spicy pineapple kimchi pairs beautifully with grilled meats like pork or chicken, but also shines atop fried rice, noodle bowls, or even tacos as a vibrant, tangy crunch.
Pro Tips
Always taste your marinade before mixing it with the pineapple to adjust spice levels as gochugaru can vary in heat. Do not skip peeling the pineapple thoroughly or the fibrous bits can affect the texture negatively. If you want a more fermented flavor, leave the pineapple in the refrigerator for a day longer but keep an eye on its texture to avoid getting too soft.
Recipe FAQs
- → Can I use a substitute for fish sauce?
Yes, soy sauce is an excellent vegan alternative that maintains umami depth without altering the marinade's balance.
- → How long should the pineapple marinate?
Refrigerate the pineapple in the marinade for at least 2 hours to allow flavors to develop fully and infuse each piece.
- → What level of spice does this marinade have?
The heat mainly comes from Korean chili flakes (gochugaru). You can adjust the amount to suit mild or intense spice preferences.
- → Can other fruits or vegetables be marinated this way?
Absolutely! This marinade complements various fruits and vegetables, offering versatility with its bright and spicy flavor profile.
- → What role does Asian pear play in the marinade?
Asian pear adds natural sweetness and a subtle crispness, balancing the chili heat and enhancing the marinade’s complexity.