Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Experience the unique fusion of flavors with our Ole Homestead Pineapple Pepper Jelly. Each jar of our Pineapple Pepper Jelly is a testament to the rich culinary heritage of Louisiana, offering a taste experience that is both authentic and delicious.
Our Pineapple Pepper Jelly is handcrafted from scratch, using fresh pineapples and spicy peppers. The pineapples are harvested at their peak, ensuring the highest quality and taste. The result is a Pineapple Pepper Jelly that perfectly balances the sweetness of fresh pineapples with the heat of spicy peppers.
It's a versatile ingredient that can be used in a variety of ways. Spread it on your favorite breakfast breads for a sweet and spicy start to your day, or serve it over cream cheese for a quick and easy appetizer. The unique taste of pineapple and pepper adds a flavorful twist to any dish.
Pineapple Pepper Jelly is also a great addition to your cooking repertoire. Use it as a glaze for meats, add it to your sauces for a sweet and spicy flavor, or use it in your baking for a unique twist. The possibilities with Pineapple Pepper Jelly are endless.
Try The Ole Homestead Pineapple Pepper Jelly today and discover the unique taste of pineapple and pepper for yourself!
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.