Recipe courtesy of Deuki Hong

Pineapple Kimchi

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  • Level: Easy
  • Total: 2 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: about 2 cups
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1 large pineapple, trimmed, peeled and cut into 1-inch cubes

1 cup Kimchi Marinade, recipe follows

Kimchi Marinade:

1/2 cup chopped Asian pear

1/2 cup coarsely ground gochugaru (Korean red chile flakes)

1/4 cup fish sauce 

2 garlic cloves, minced 

2 tablespoons sugar 

2 teaspoons minced ginger 


  1. In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long.

Kimchi Marinade:

  1. Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.