Coconut–Pineapple Chili Island Jam

Instructions:

1. In a medium saucepan, combine the chopped pineapple, sugar, vinegar, lime juice, and salt.
2. Bring the mixture to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
3. Reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the pineapple softens and releases its juices.
4. Stir in the coconut milk and minced chili peppers.
5. Continue simmering for 15 to 20 minutes, stirring frequently, until the mixture becomes thick, glossy, and jam-like.
6. Remove from heat and allow the jam to cool slightly. It will continue to thicken as it cools.
7. Transfer to a clean jar and refrigerate for up to 2 weeks, or process in a water bath for longer storage if desired.

Variations

• Add finely diced mango for an extra tropical layer.
• Use habanero instead of red chili for a bolder heat.
• Stir in a pinch of ginger for added warmth and depth.
• Replace part of the sugar with honey for a softer sweetness.

Tips

• Stir frequently after adding coconut milk to prevent sticking.
• Adjust chili quantity gradually to control heat level.
• Jam thickens more once fully cooled, so avoid overcooking.
• This jam pairs exceptionally well with cream cheese, grilled shrimp, chicken, pork, or sharp cheeses.