Pineapple Achar


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Preparation info

  • Makes About 3 Cups ; Serves


    • Difficulty


Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

  • About
On The Side

Achar is an Indian and Southeast Asian relishlike dish often made with fruit. This one contrasts the cooling succulence of fresh pineapple with the fiery bite of chiles. There is one ingredient that may take you by surprise here: fish sauce. Yet, throughout Southeast Asia this briny condiment is paired with fruit. You’ll be amazed how the salt in the fish sauce brings out the sweetness of the pineapple. And how the acidity in the fruit eliminates the fishy flavor of the fish sauce. So try it even if you have misgivings. I promise you’ll be delighted. This recipe was inspired by an achar I tasted at a food stall in the Arab market in Singapore.


  • 1 tablespoon Asian fish sauce, or more to taste
  • 1 tablespoon fresh lime juice, or more to taste
  • 1 tablespoon sugar, or more to taste
  • 3 cups diced fresh pineapple
  • 1 to 3 hot Asian red or green chiles or jalapeño peppers, seeded and thinly sliced (for a hotter achar, leave the seeds in)


Combine the fish sauce, lime juice, and sugar in an attractive bowl and whisk until the sugar dissolves. Stir in the pineapple and Asian chiles. Taste for seasoning, adding more fish sauce, lime juice, and/or sugar as necessary; the achar should be sweet, fruity, tart, and a little salty. Serve at once.