Name: Coconut–Pineapple Chili Island Jam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 2 cups fresh pineapple, diced small; 1 cup shredded unsweetened coconut; 1–2 teaspoons red chili flakes; 1 teaspoon ground ginger; 1/4 cup fresh lime juice; 1 cup granulated sugar; 1/4 cup honey; 1 packet (1.75 oz) fruit pectin

Jump to Recipe

introduction

Coconut–Pineapple Chili Island Jam bursts with sweet pineapple, warm coconut, and a lively chili kick. This jam wakes up plain toast, grilled fish, or a cheese plate with bright tropical heat. If you enjoy bold sweet-and-spicy flavors, try a savory match like the Chili Garlic Chicken Pizza in our other recipe: Chili Garlic Chicken Pizza.

why make this recipe

Quick & easy: simple cooking steps and pantry-friendly items.
Tropical and spicy: fresh pineapple and coconut balance the heat from chili flakes.
Versatile: use it on toast, grilled meats, or with cheese for a party.
Crowd-pleaser: bright flavor that surprises guests and makes meals fun.
This jam stands out because it mixes coconut for creaminess and lime for bright acid, so each bite tastes layered and fresh.

Ingredients Needed

For the fruit base:

2 cups fresh pineapple, diced small (ripe but firm).
1 cup shredded unsweetened coconut.

For spice and flavor:

1–2 teaspoons red chili flakes (start with 1 tsp if unsure).
1 teaspoon ground ginger.
1/4 cup fresh lime juice (about 1 large lime).

For sweetening and set:

1 cup granulated sugar.
1/4 cup honey (adds depth; use light honey).
1 packet (1.75 oz) fruit pectin (follow packet type for jam).

Notes: Chop pineapple into small pieces so it cooks quickly. Use unsweetened coconut to keep sugar balanced.

how to make Coconut–Pineapple Chili Island Jam

Prepare ingredients first: dice pineapple, measure coconut, juice the lime, and have pectin ready. This keeps cooking smooth.
In a large pot, add the diced pineapple, shredded coconut, and the lime juice. Turn heat to medium. Cook 8–10 minutes, stirring now and then until the fruit softens and the mix starts to bubble. This releases the juices and blends flavors.
Add the sugar, honey, chili flakes, and ground ginger. Stir well so the sugar melts and spices spread evenly. Bring to a strong rolling boil that cannot be stirred down. A rolling boil helps activate the pectin later.
Once boiling hard, let it boil for 5 minutes while stirring often. Watch the pot so it does not scorch. The mixture should thicken and become glossy.
Sprinkle in the fruit pectin and stir quickly and steadily to mix. Keep the heat high and boil for another 2 minutes. You should see the jam thicken; a spoon should leave a clear trail when dragged through.
Remove the pot from heat and let the jam cool for 5 minutes so steam eases up before jar filling. This step helps prevent jar breakage.
Spoon the jam into clean, sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and process jars in a boiling water bath for 10 minutes to preserve. Remove and cool on a rack until lids pop. Proper canning keeps the jam safe and shelf-stable.

Ingredients :

Fruits:

2 cups fresh pineapple, diced, 1 cup shredded coconut (unsweetened), Spices:

1-2 teaspoons red chili flakes (adjust to taste), 1 teaspoon ground ginger, Sweeteners:

1 cup granulated sugar, 1/4 cup honey, Acid:

1/4 cup fresh lime juice, Thickener:

1 packet (1.75 oz) fruit pectin

Directions :

In a large pot, combine the diced pineapple, shredded coconut, and lime juice. Cook over medium heat for 10 minutes, stirring occasionally until the mixture is bubbly., Add the sugar, honey, and chili flakes to the pot. Stir well and bring to a rolling boil for 5 minutes., Stir in the fruit pectin and continue boiling for another 2 minutes, or until the mixture thickens slightly., Remove from heat and let it cool for 5 minutes before transferring to sterilized jars., Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

how to serve Coconut–Pineapple Chili Island Jam

Spread on warm toast, scones, or English muffins.
Serve with cream cheese or goat cheese on a cracker for a sweet-spicy appetizer.
Use as a glaze for grilled chicken, pork, or fish to add a tropical tang.
Spoon a little over vanilla ice cream for a warm-cool contrast.
Pair with savory dishes like chili-rubbed meats for balance; try this jam with a spicy meat dish such as the Meat Church Chili recipe for a bold combo.

how to store Coconut–Pineapple Chili Island Jam

Store sealed and processed jars in a cool, dark pantry for up to 12 months.
Once opened, keep in the refrigerator and use within 3–4 weeks.
For short term, cool jam in a clean jar and refrigerate without water-bath; use within 3 weeks.
To freeze, leave space at the top of a freezer-safe container and store up to 6 months. Thaw in the fridge.

tips to make Coconut–Pineapple Chili Island Jam

Taste as you go: start with 1 tsp chili flakes and add more if you want more heat.
Use fresh pineapple for the best bright flavor; canned fruit can be too soft.
Stir constantly after adding sugar to prevent burning.
If jam seems too thin after cooling, reheat and add a little more pectin following packet directions.
Clean jar rims well before sealing to ensure a good vacuum seal.

variation (if any)

Mango swap: replace half the pineapple with ripe mango for a sweeter jam.
Coconut cream: add 2 tablespoons coconut cream near the end for extra richness.
No honey: use an extra 1/4 cup sugar instead of honey for a fully granulated sweetener.
Less heat: omit chili flakes and add a pinch of cinnamon for a milder tropical jam.

Helpful Notes

Visual cue for doneness: jam should be glossy and coat the back of a spoon.
Pectin type matters: low-sugar pectin needs a different method—follow that packet’s directions.
Sterilize jars by boiling them or running them through a hot dishwasher cycle.
Lime increases brightness and helps balance sugar; don’t skip it.

Conclusion

This Coconut–Pineapple Chili Island Jam brings bright tropical fruit, warm coconut, and a touch of heat together in a jam that lifts everyday meals. It sets quickly and stores well, making it perfect for gifts or a tasty pantry staple. If you try it, please leave a comment and a star rating so others can find and enjoy it. Share your pictures on social media and tell us what pairing you liked best. For sourcing quality tropical ingredients or special jars, check out Steve’s Akaka Falls Farm.

FAQ – Can I use frozen pineapple?

Yes. Thaw and drain excess juice first. Frozen pineapple can be softer, so cook a little less before adding sugar.

FAQ – Is this jam freezer-friendly?

Yes. Cool fully, put in freezer-safe containers leaving space for expansion, and store up to 6 months. Thaw in the fridge.

FAQ – Can I make this low-sugar or sugar-free?

You can use low-sugar pectin and a sugar substitute designed for jam. Follow the pectin maker’s instructions for exact amounts.

FAQ – How thick should the jam be?

The jam should be thick enough to coat the back of a spoon and hold a slow trail when you drag the spoon across it. It will thicken more as it cools.