This sweet, smoky, and spicy pineapple jerky is a simple dehydrator recipe that makes a tasty snack both on or off the trail.
While we all know and love meat-based jerkies, sometimes I get a hankering for a dried treat that’s a little more on the sweeter side.
That’s when I reach for my good friend pineapple.
What makes pineapple such a good jerky candidate is that it has a natural sweetness that plays extremely well with additional spicy and smoky flavors.
A lightweight sweet and spicy trail snack with no added sugar? Why that’s welcome in my rucksack any day of the week.
Pineapple Jerky Ingredients
When I say simple for this recipe, I really mean simple–it only requires four ingredients.
What you’ll need is the following:
- 2 fresh pineapples (roughly 3 pounds each)
- Smoked Sea Salt–this tasty seasoning can be found in most grocery stores’ spice section. You can also order it on Amazon here.
- Chipotle Powder–made from smoked jalapeños, this spice adds a kick and even more smoky goodness to the jerky. I’m a big fan of the Frontier Co-Ops brand.
- Smoked Paprika–adds even more smoky flavor to the mix.
How to Slice a Pineapple
Slicing a fresh pineapple may seem like a daunting task, but here is a method that makes it easy without the need for a coring device.
- Start by slicing off the top and bottom of each pineapple.
- Stand the pineapple up on end, then slice off the outer rind working your way around the pineapple.
- Use a pairing knife to carve out any stubborn, remaining brown spots.
- Stand the pineapple back up, cut it half, then into quarters. Carve off the inner core edge from each quarter.
From there, continue slicing the pineapple into thin vertical slices about 1/4 inch thick.
Why vertical slices one might ask? Because we want it to look like jerky!
How to Make Pineapple Jerky
Place the now sliced pineapple in a large mixing bowl. Blend the smoked sea salt, chipotle powder, and smoked paprika together and sprinkle it on top.
Gently toss the pineapple until it is evenly coated with the spice mixture.
Spread the pineapple sliced out in single layers on dehydrator trays, then dehydrate the pineapple at 125°F for about 10-12 hours.
When it’s done, the pineapple should have a paper-like texture.
How to Store Pineapple Jerky
For short term storage, place the pineapple in glass mason jars and tightly seal with a gasket-lined lid.
Store the jars in a dark, cool place checking them occasionally for any signs of moisture.
For longer term storage, I recommend using a vacuum sealer.
However this pineapple jerky is so tasty, I’ve never had the problem of keeping it around for too long. I hope you enjoy it too!
Smoky and Spicy Pineapple Jerky
- 2 (3 pound) pineapples
- 1 1/2 teaspoons smoked sea salt
- 3/4 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- Trim the top and bottom off each pineapple. Stand the the pineapples on end and remove the outer rind. Cut each pineapple into quarters, remove the inner core edge, then cut into thin, 1/4 inch vertical slices.
- Place the pineapple slices in a large mixing bowl. Combine the smoked sea salt, chipotle powder, and smoked paprika together in a small bowl and sprinkle it on top of the pineapple. Gently toss the pineapple until it is evenly coated.
- Spread the pineapple slices out in single layers on dehydrator trays.
- Dehydrate at 125°F for 10-12 hours until the pineapple has a dry, paper-like texture.
- Store in tightly sealed glass jars in a cool, dark location.
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