Pineapple Cranberry Relish with Toasted Coconut


With a mix of sweet (via toasted coconut flakes) and heat (from a jalapeno), this tropical cranberry relish will change the way you think about the must-have holiday side dish.

Pineapple Cranberry Relish with Toasted Coconut
Photo: Kritsada Panichgul
Prep Time:
15 mins
Chill Time:
2 hrs
Total Time:
2 hrs 15 mins
4 cups


  • 1 12 ounce bag fresh or frozen (thawed) cranberries

  • 2 cup diced pineapple

  • ¼ cup sugar

  • 1 teaspoon cider vinegar

  • ½ jalapeño pepper, seeded and chopped

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cinnamon

  • 1 cup shredded or shaved coconut, toasted


  1. In a food processor combine cranberries, pineapple, sugar, vinegar, jalapeno, ginger, and cinnamon. Pulse to combine and coarsely chop cranberries. Spoon into a storage container and chill 2 to 24 hours. Bring to a room temperature and top with coconut just before serving.

Nutrition Facts (per serving)

53 Calories
1g Fat
11g Carbs
Nutrition Facts
Servings Per Recipe 16
Calories 53
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 5%
Sodium 14mg 1%
Total Carbohydrate 11g 4%
Total Sugars 8g
Vitamin C 12.4mg 62%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 58mg 1%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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