Pineapple Vinegar

Name: Pineapple Vinegar
Brand: Zululand Distillers
Price: 80.00 ZAR
Availability: InStock

R 80.00

Queen Pineapple Vinegar is a small-batch, organic pineapple cider vinegar made from Queen pineapples and bottled raw and unpasteurised so the living mother culture stays in the bottle. At 5% acidity with no added sulphites, it is a versatile pantry staple and a gentle daily digestive tonic.

Shake well before every use. Natural sediment and the mother are signs of an unfiltered, living vinegar.

Ways to use it

Use our pineapple cider vinegar anywhere you want a bright, fruity tang. It's made from Queen pineapples in Hluhluwe, KZN, and works wherever a recipe calls for apple cider vinegar.

Salad dressings – whisk it with oil, a little honey and salt for an easy vinaigrette.
Braai marinades – a splash adds tang to steak, chicken, pork or sosaties.
Quick pickles – onions, cucumber, carrots or chillies, ready in under an hour.
Slaws – toss through cabbage and carrot instead of plain vinegar.
Deglazing – add a splash to a hot pan after searing meat to lift the tasty bits into a sauce.

Three easy recipes

1. Pineapple vinaigrette

Makes about 150 ml.

3 tbsp pineapple cider vinegar
6 tbsp olive or sunflower oil
1 tsp honey
1 tsp Dijon or wholegrain mustard
A pinch of salt and black pepper

Shake everything together in a clean jar until it comes together. Taste and adjust the salt. Lovely over green salads, roast veg or a tomato and avocado salad. Keep leftovers in the fridge and shake again before using.

2. Braai marinade for steak or chicken

Enough for about 1 kg of meat.

60 ml (¼ cup) pineapple cider vinegar
60 ml (¼ cup) oil
2 tbsp soy sauce
2 tbsp brown sugar or honey
3 cloves garlic, crushed
1 tsp smoked paprika
½ tsp black pepper

Mix it all together, pour over the meat and leave in the fridge – 2 to 4 hours for chicken, 1 to 2 hours for steak. Wipe off the excess before it goes on the coals so it doesn't flare up, and season with salt once it's cooked.

3. Quick pickled onions (or cucumber)

Fills one medium jar.

2 medium red onions, thinly sliced (or 1 large cucumber, thinly sliced)
125 ml (½ cup) pineapple cider vinegar
125 ml (½ cup) warm water
1 tbsp sugar
1 tsp salt
Optional: a few peppercorns, a sliced chilli or a sprig of dill

Pack the onion or cucumber into a clean jar. Stir the vinegar, water, sugar and salt until dissolved, then pour over to cover. Leave for at least 30 minutes, then keep in the fridge and use within about a week. Great on boerewors rolls, burgers, tacos and salads.

Good to know

Shake well before use. This is raw, unpasteurised vinegar bottled with the living mother, so natural sediment and the mother in the bottle are completely normal.
Storage: keeps in a cool cupboard.
The details: 5% acidity, no added sulphites, 500 ml bottle.

Frequently asked questions

Queen pineapple (a prized, aromatic variety) is fermented into a golden vinegar that is milder and fruitier than many apple cider vinegars, while still delivering the acetic acid and fermentation compounds people look for in a raw vinegar. Because it is unpasteurised and unfiltered, you keep the mother — the cloudy culture of beneficial bacteria and cellulose that forms during traditional fermentation.

Pineapple vinegar combines two things people already use separately: the acetic acid found in all true vinegars, and compounds associated with pineapple (including residual bromelain activity in a raw, unheated product).

Digestive support — Acetic acid can stimulate digestive juices. Pineapple is the natural source of bromelain, a protein-digesting enzyme traditionally used as a digestive aid. A raw vinegar with the mother also contains live cultures that many people take to support gut balance. Use it as a short drink before or with meals.
Natural meat tenderiser — Bromelain plus acidity breaks down muscle fibres. That is why this vinegar is listed on the label as a meat tenderiser as well as a marinade base. It works on chicken, pork, beef and plant proteins.
Blood sugar after meals — Multiple studies on vinegar (acetic acid) show it can blunt the rise in blood glucose after a starchy meal when taken with or just before food. Effects are modest and work best as part of an overall diet.
Antioxidant and metabolic research — Laboratory and animal studies on pineapple vinegar report antioxidant activity, effects on digestive enzymes (α-amylase, α-glucosidase), and changes in gut microbiota and lipid markers. Human evidence is still limited; treat these as emerging findings, not proven treatments.
Low calorie, clean label — About 16 kJ (very low energy) per 15 ml serving, almost no sugar, organic, unpasteurised, no added sulphites.

This product is a food, not a medicine. It does not diagnose, treat or prevent disease. If you have reflux, ulcers, are pregnant, take medication (especially for diabetes or blood pressure), or have enamel concerns, speak to a health professional first. Always dilute before drinking.

Daily tonic (digestive aid)

1–2 teaspoons (or up to 1 tablespoon) in a large glass of water. Optional: a little raw honey or a squeeze of lemon. Drink before meals or in the morning. Start small if you are new to vinegar.

Salad dressings

3 parts oil + 1 part Queen Pineapple Vinegar + salt, pepper, mustard or herbs. The tropical note works especially well with leafy greens, avocado, grilled halloumi and fruit salads.

Marinades & sauces

Use as the acid in any marinade (chicken, pork, fish, tofu, vegetables). Combine with oil, garlic, ginger, chilli, soy or honey. The acidity and enzymes help flavour penetrate and tenderise.

Meat tenderiser

Add a splash to a marinade for tougher cuts, or briefly soak before cooking. Do not leave very delicate fish or already-tender meat in strong vinegar for hours or the texture can go mushy.

Other kitchen uses

Pickling, slaws, ceviche-style dishes, sweet-and-sour sauces, glazes, and as a bright finish on roasted vegetables or grain bowls.