PINEAPPLE KETCHUP!? - A Surprisingly Delicious Condiment (Recipe & Review) - Weird Fruit Explorer

[@WeirdExplorer]

More Ketchup Experiments Available at the "Will it Ketchup?" playlist: kzbin.info/aero/PLvGFkMrO1ZxKCo_Cb1tPv0RFrrFuxs3Bm

[@Marvin_Aethos]

63 more episodes until Episode 666

[@durpshady7751]

Fruit can be put on whatever you want. The flavor of pineapple is good, but for me it's the texture of cooked pineapple on a pizza that makes me dislike it.

[@arlenenichols8418]

Use a ladle to strain instead of the spatula. Will make it much easier

[@LoldemortII]

Oh god, I love that you took the typical Facebook video music and put it over you taking the kind of disgusting looking pineapple sludge and filling it in the cup. Perfect. I now learned why they never show their faces when things cooked in those videos are being eaten... :D

[@Hortifox_the_gardener]

Also a tidbit since you mentioned canned pineapple. I live in the former GDR/East Germany. Thankfully didn't witness it. My mum for all of her youth thought pineapple could only be eaten cooked and canned. She thought the fresh fruit was not edible because she only ever (rarely) saw it canned. Then her mum was finally able to travel to the west (when you were old enough you got a tourist visa) and brought a fresh pineapple from the West since it looked weird and exotic I guess and was cheap enough to buy on the awfully skim budget you were allowed to exchange. My mum had a moment like queen victoria probably had when she was presented with the first ripe pineapple in Europe. Amazement and joy from this heavenly sweet, exotic, and juicy thing.

[@markiangooley]

The only advantages of canned pineapple are convenience, cost, and inactivated enzymes. If it’s canned in pineapple juice it’s less bad. Fresh is much better if you don’t mind the enzymatic attack.

[@luzellepampola5862]

@@markiangooley I've found (since I have a pineapple plant) that if harvested ripe, there is less of that irritation when eaten. Sometimes none at all.

[@xenontesla122]

@@luzellepampola5862 How can you tell when it's ripe enough?

[@gozerthegozarian9500]

@@xenontesla122 The skin of ripe pineapple is browner than that of underripe pineapple, which often still has green or yellow spots. Press gently with your thumb, a ripe pineapple is slightly soft and has a bit of "give". Hold it close to your nose, a ripe pineapple has a sweeter, more intense pineapple-y smell than an underripe one.

[@xenontesla122]

@@gozerthegozarian9500 Thanks!

[@ItzRetz]

I don't mind pineapple on pizza, I think it's mostly because I grew up eating Hawaiian pizza because it is super popular in Australia. Sweet and salty goes really well together. That being said, I don't think it's the best pizza in the world or anything, I just think it tastes good. I think most of the people who say they don't like pineapple on their pizza either just aren't used to it (because it's an acquired taste) or are just blindly hating on it because they've never tried it before.

[@realtalk6195]

It's mostly the latter. There's a lot of people who've never tried it nor have any strong cultural qualms about it, they just picked it up as a meme and repeat it mindlessly.

[@alfredvickers4054]

I like pineapple and ham pizza. The haters don't know what they're missing.

[@TheRealFlenuan]

The fact that this is the top comment says a lot

[@bogbog]

Facts.

[@ItzRetz]

@@realtalk6195 Yeah probably 90% this. Most people just think of pineapple on pizza and think it sounds disgusting so they hate on it even though they've never tried it. To people like this, I recommend you start by making your own Hawaiian pizza at home. Start off by putting a LOT of ham on and only small bits of pineapple so it's not overwhelming. I think you'll be pleasantly surprised.

[@wutflex]

That sounds like the perfect dipping sauce for twice fried plantains.

[@yaboiandy7307]

Oh that sounds awesome! I might have to make this next time my dad makes fried plantains

[@jbomb7867]

Sounds amazing

[@UsernamesForDummies]

That sounds delicious. I’m from Europe and only had fried plantains once, but from my memory, I can imagine that combination working quite well together.

[@amberm2777]

Brilliant idea

[@heraffa]

Awesome! I’m allergic to tomato. My husband has been making pizza with a red bell pepper sauce in place of tomato sauce. This pineapple ketchup looks like it would be good on burgers and fries. I’m going to have to try making it! -And check out your other ketchup videos.

[@DaisyAjay]

That red bell pepper sauce sounds really nice. Gonna have to try that on Pizza.

[@WeirdExplorer]

that's a good substitute for tomato sauce :) roasting them first might be a nice kick too

[@DaisyAjay]

@@WeirdExplorer Damn you. I just climbed into bed, now I need a snack.

[@heraffa]

I tried to share a link to the recipe but isn’t posting. Just purée roasted red bell peppers with your seasonings like roasted garlic, fresh basil etc.

[@DaisyAjay]

@@heraffa Maybe a tiny drop of good sweet balsamic vinegar as well.

[@Zyresh]

That pineapple mush with the bread killed me

[@HalfTimeLazer]

I'd like to see pawpaw (Asimina triloba) ketchup when they're in season! Pawpaw has a reputation for being finicky and getting off flavors if not cooked correctly, but it'd be pretty cool to know if they make good ketchup.

[@williampatrickfurey]

Mention the zones/states it can grow in if you didn't already in another video. People deserve to know. I also think they deserve fresh venison in their back yards

[@silvestree1]

@@williampatrickfurey I'm in minnesota and there's a lady in northfield that grows them

[@bonerici]

I eat paw paws every year when they are in season. I think this is much trickier than you think. Paw paws are poisonous unripe. Also paw paws go bad if they are too ripe. There's one day that they are best. The fruit falls off the tree for a few weeks so i gather them up and check them for ripeness and eat as many as are ripe that day. Of course if you love paw paws you already know this. To me they are like a tropical custard ice cream. They are very difficult to do anything with because of the timing issue.

[@gresvig2507]

Great idea. Once mine are reliably producing I may try. They're so temperamental, though, might be beyond me.

[@williampatrickfurey]

@@bonerici thanks for this, I'll look into a safe way to prevent freezer burn. Also I've heard reindeer eat Amanita Muscaria, that "Super Mario" looking mushroom which i think was said to be poisonous. I wonder how to get the best quality local foods for everyone for free, it's the main reason i do this, for health. Thanks again, God bless

[@dabbinggrandpa1150]

I love this! I actually made Papaya ketchup after watching a few of these. It was.... Okay. But I'm not discouraged. I will try again!

[@Hortifox_the_gardener]

so did I. Made gooseberry ketchup from leftover pulp from jam cooking. It was great.

[@WeirdExplorer]

Hm.. yeah papaya is pretty mild. I have seen green papaya sauce before, not sure what its used for though.

[@AR-mb3id]

You are the most down to earth KZbinr. I appreciate the way you don't hype up your show. Even your thumbnails are mellow. Thanks for just being yourself in the videos.

[@drumbum9963]

The beauty of pineapple on pizza is the pairing with the ham/Canadian bacon. It's the sweet and savory contrast that makes it appealing, like a blue collar fig and prosciutto bruschetta.

[@derekgutenson1244]

It doesn't surprise me that the Pineapple Ketchup was good on pizza, sweet spicy sauces like hot honey or even Mae Ploy sweet chili sauce are great on pizza in my opinion. I have to wonder how other varietals of pineapple would be as the base, I went to Kauai last summer and went to a Kauai Sugarloaf pineapple farm, it's a much lower acid, less fibrous variety, in fact even the core was edible, I think it'd work out pretty great in a textural sense with less fibers to strain. Certainly this ketchup-style flavor profile would make a great condiment with it, especially if you kicked up the heat even a little more.

[@Not_Qwake]

Kiwi ketchup, the green color could look interesting. Maybe some golden kiwis to lighten it up if it gets too dark

[@markiangooley]

Consider getting a food mill for these. They’re really useful.

[@mahna_mahna]

I was just thinking about a food mill. But wouldn't it grind too much of that stuff he made the face about into the ketchup?

[@tinapetrovicz9741]

Agreed! I have one with 3 different milling discs: fine, med and course. The finest one allows little fiber much like a seive, but is less time consuming to use.

[@KerstinMamma]

More of this, this is fun to watch.

[@sdfkjgh]

Here's my pizza: black olives, pineapple, garlic, artichoke hearts, fresh basil leaves (either whole or chiffonaded), and a little burrata & 1-3 pieces of Italian sausage on each slice (burrata for richness, sausage for that fennelseed sweetness); sauce is 3:2:1 pesto, traditional marinara, and cream sauce. I've been doing black olives and pineapple longer than Deadpool has, but I do agree that the crust needs to be slightly burnt.

[@johnmager9364]

My friend your confused, thats a cobb salad.

[@sdfkjgh]

@@johnmager9364: Don't knock it till you try it.

[@isaaco5679]

I work at a pizza restaurant and I have fun combining toppings in odd ways. A surprising combination i found to be good was a seasoned cream cheese base(I think Italian style seasonings) with ham or Canadian bacon, green peppers, regular bacon, pineapple, Sauerkraut, then just regular mozzarella. The Sauerkraut balances the sweetness of the pineapple and cuts the richness of the cream cheese.

[@BurstTomato]

make more videos like this! you seem so passionate and happy!

[@WeirdExplorer]

Thank you! Will do!

[@shmorkshmire]

Maybe next time you could try freezing the pineapple first. When I make pina colada I always freeze the pineapple because it helps break down the fibers and makes the drink smoother

[@machinegunhippy]

Yep freezing and thawing more than once works even better for exactly ehat u say .. tears the cell walls open

[@shmorkshmire]

@@machinegunhippy never thought to do that but I'll try to remember next time I do pina colada or pineapple ketchup

[@JustOneAsbesto]

You did a pretty good job at hacking up a pineapple. The only thing I would add is that at 3:46 that's the perfect time and way to remove the core. Quarter it like you did, prop it upright, and cut the core out, just like you did with the rind. Just one clean cut, chop the interior edge of that trianglular prism off.

[@greenbriar07]

Big fan of chicken-pineapple pizza, so loading up a slice with extra pineapple sauce sounds tasty to me!

[@colourfulsouls]

I always love your videos, the will it ketchup series is a favorite

[@SharkEatFish]

Rose Hips are pretty similar to tomatoes, I wonder how similar they would be to a tomato ketchup if you made a ketchup out of them

[@applegal3058]

Atomic Shrimp made a pizza sauce from rose hips and made a decent pizza from it.

[@riverAmazonNZ]

When eating pineapple on pizza you need to contrast the sweetness, I use green capsicums and black olives, with some fresh basil leaves, as well as the rest of the usual pizza ingredients. And I put fresh ground black pepper on my pizza before it goes in the oven.

[@dizzydragon]

I'm finally early for a video! If You use a Scotch bonnet pepper or anything capsicum chinense this would be supreme, since it's already so tropical

[@WeirdExplorer]

Absolutely! I didn't want the chili to steal the show with this one, but next time...

[@luzellepampola5862]

I was actually waiting for the cornstarch. 😁 I knew it would be used since it is one of the ingredients for most sauces where I live. Pineapple in pizza is popular where I live.

[@Save_Frog]

God I have been addicted to your ketchup series. I guess I get my fix today!

[@evsicles]

i like how its jared canon that he has no idea when hes going to ketchup something and some faceless deity just decides it for him

[@troyclayton]

Awesome video, thanks! I need to make this. I think I'll let the cooked mash blend for quite a while in the processor to get more fiber through the strainer. For anyone who wants to find the powdered green mango, look for amchoor. It's used in lots of Indian dishes. I also make a tasty pineapple quinoa stir fry, I love pineapple. Cook the quinoa in pineapple juice. On pizza it's a no brainer. Don't like pineapple on pizza? Good. Less competition. Go eat something else, the pineapple pizza is MINE. Put some onion on too, please. : )

[@mandab.3180]

i can only imagine how heavenly that pineapple smelled when it was cooking 😍

[@PenDragonsPig]

It all depends on where the line demarcating heathen is and which side of the line you think the heathens are. Any fruit, plus any cheese, plus any protein, plus any bread, works.

[@F3A5T]

I LOVE THE KETCHUP SERIES!!! I made mango habanero ketchup based on your mango recipe. It is amazing.

[@ScoriacTears]

Regular pizza followed by pineapple pizza for desert is a beautifull thing.

[@DiggingForHealth]

LOL!! When you ate it on the bread! 🤣 Interesting recipe! I may have to give this a try. Thanks for sharing!

[@Will-jw7en]

And here I thought I was crazy for liking pineapple and pickled banana peppers together on pizza.

[@machinegunhippy]

Dude me too that's my favorite ever !! Pickled banana peppers , bacon and pineapple .. best pizza there ever was

[@eritain]

@@machinegunhippy Sausage for me, rather than bacon. And olives, ideally green. But yeah, the sour-salty-spicy thing of the peppers is the perfect foil for the pineapple. Dang, now I'm hungry.

[@stephenworthington-white8294]

cut the top and bottom off the pineapple so it is level then cut the skin off while it is whole. To make it pretty slice shallow diagonal channels around to get all the "eyes" left from peeling. Good luck!

[@stevemonkey6666]

Pizza already has fruit on it (tomatoes) so I personally have no problem with pineapple ketchup. I think you are a brave New Yorker to sully your slice with pineapple.

[@mahna_mahna]

You follow that logic and you're going to be defending watermelon pizza.

[@TheWarrrenator]

@@mahna_mahna If someone wants to take their time to boil off that water, I say go for it if they want to try it.

[@mahna_mahna]

@@TheWarrrenator Hah. Well, I used it as an example because it's such a delicate flavor that it just doesn't work well when combined with other things. Or as juice. I've tried!

[@grischa762]

​@@mahna_mahna a mixed water melon juice with some chocolate mint tastes pretty amazing. Sometimes I add some fresh orange juice, Lemon grass or Lemon Balm also goes very well with it. Or just try sliced melon with a little bit of mint. It's a match made in heaven.

[@bathbomber]

I have several ideas for potential ketchups, listed in no particular order. Mangosteen, strawberry, Blueberry, squash, avocado, zucchini, cucumber, salak, lychee, dragonfruit. Some I think would work well, some I don't think would work at all, but would still make very interesting videos if you tried

[@k8eekatt]

I often enjoy seeing the interesting kitchen tools you have today the little wooden mortar and pestle, was the star for me a close second is the Olivewood spoon.

[@jakegriffith428]

You’re gonna have to spread some of the slurry on a piece of bread every time you make a new ketchup now 😂

[@JessHull]

oh yeah its been ordained

[@keegsmarshall6610]

Maybe mix it with cream cheese and make a dip?

[@Tater_Lord]

@@keegsmarshall6610 ooooh sounds tasty

[@ms_taree7335]

I want to try this ! I find shaving off the sides first is the easiest way to clean a pineapple. Just hold the stem leaves closed from the bottom up like an umbrella ~ it makes a good handle closed.

[@gannas42]

LMAO when you spread the pulp on that piece of bread and ate it. Thanks for keeping it light, I love the ketchup episodes!

[@raccongamefit8831]

Keep it up, your videos are awesome!

[@arnaldorentes5371]

It's a masterpiece! 👏👏👏 Ripe red guava gives an awsome ketchup either.

[@ekbergiw]

Can you do a review of a horseradish or a marshmellow root? Like a Weird Root Explorer episode 😄

[@jbomb7867]

I'm dying at the cute music

[@SombreroPharoah]

You could always use a little mallow leaf in the intitial mix. It has a soft flavour that'd work and it's mucilaginous side thickens sauces and soups amazingly.

[@foiledits]

after replaying one of my favorite games Dishonored, i realize you have a striking resemblance of the character Piero, both in physical appearance and personality (especially your voice)

[@ShellyS2060]

Good show! 👍 awesome job eating fruit slurry

[@lemonworm]

marinated grilled pinapple in a burrito is utterly delicious so i wonder how this would go with mexican food

[@claudipieterse]

LMAO your face when eating that pineapple spread 😅🤣Thanks for making my day!

[@diannaodman2847]

have one of those growing in my green house , got it going from the top , now have 3 varieties growing a total of 6 just from the tops of the pineapples

[@Wolf-Spirit_Alpha-Sigma]

I couldn't agree more with your cat. 😸 That aside... I am one of those people that dislikes (with a passion) *anything* distinctly sweet in a savory dish - not just a pineapple on a pizza. But then, if done right, which is rarely the case, pineapple on a pizza can taste good. There is something savory in a pineapple itself, kinda like in a tomato, so I'll one day try your receipt for making a ketchup out of it for sure. Great video!

[@riverAmazonNZ]

You’re missing out, man 😄 Correctly balanced savoury/salty/sweet is beyond amazing. And lots of the dishes that are so good at restaurants secretly have sweetness in them.

[@DudokX]

I love to eat food while watching your channel, it makes the food taste better somehow

[@stonedapefarmer]

I used to cut fruit professionally for a grocery store before they outsourced their cut fruit to an outside company. There are a few different ways that people do it, but the way we did it was to remove the top and bottom of the pineapple and stand it up on end. From there, use a sawing, cut thin strips of the peel from top to bottom, slowly working your way around the pineapple until you remove all peel. Then you can quarter it lengthwise and slice out the core.

[@Zapii112]

One of these days I'm going to buy a sharpenign stone for the channel :) I know often those are filmed from AirBnB and what not where your can't control you knifes but I swear the knifes in all of your videos range from super dull to meh at the very best. Even though they often seem like decent quality knifes! Knowing how to sharpen a knife with a wetstone does wonders for cooking. This is my experience at least. I enjoyed this one a lot, thanks for producing great content!

[@MotoHikes]

Ha, i love your cavalier way of dealing with running out of space for the ingredients list. Anyone else would go back and change the font size across the board. But not our Jared! And i wouldn't have it any other way

[@xarin42]

I'm surprised the comments section hasn't devolved into a pure pineapple on pizza battlefield. Might as well add that my opinion on the debate is that people should be allowed to like what they like. in both cases where people draw hard lines all I see is "Why don't you like what I like?!?!" ... Do I like pineapple on pizza? Who knows ;P

[@tamasmihaly1]

Wasabi and Ketchup is great too.

[@elenakhusanova2814]

Hi! Just a tip: I saw one chef use a whisk to push stuff through a strainer to save time.

[@matthewodonnell6906]

I have a weird affinity for pineapple & mushrooms together on pizza. I’m sure some people would consider that a crime against humanity, but it’s actually really good.

[@AllDayBikes]

8:34 - 9:06 I am very aligned with your sense of humor and I dig it hahaha

[@Michael-db1ce]

OMG, You didn't cut the pineapple right. I'm triggered beyond the pale.

[@cuttwice3905]

When making ketchup you may want to have a food mill. This only holds if you 1) have storage space and 2) make a lot of ketchup. If you only make small batches, forget about it. Cleaning in is tedious but not as tedious as pushing glop through a sieve.

[@mahna_mahna]

As I mentioned in another comment, I wonder if a food mill would be as good of an idea for this ketchup. It seems to have a lot more fiber and such that has to be discarded than you'd get when making tomato ketchup.

[@yvessioui2716]

Pineapple on pizza... the ultimate answer. It is like one of the two main ideas within the Kama sutra : whatever is pleasurable is permissible.

[@MariOlsdatter1919]

The pineapple eyes are lined up as lazy spirals from top to bottom of the fruit. So you cut them out with a V cut in a spiral from top to bottom on each individual spiral. Then you can skin off any skin left. Cut in half from top to bottom to remove the core. The core, eye strips, & skin can be fermented into a good tasting vinegar.

[@stevemonkey6666]

9:04 "it's a sin to waste" 😁

[@mandykathryn9005]

Have you ever thought about doing a famine/Great Depression/Forage Foods series.

[@WeirdExplorer]

Good idea! I've covered a few of them in the past (ie noni), but it would be interesting to try more

[@keegsmarshall6610]

@@WeirdExplorer There's a few already covering this on KZbin. Particularly in relation to foraging.

[@noob19087]

Your pineapple cutting technique wasn't bad, but using a sharper knife would have made it way easier. I'd recommend getting a whetstone and learning how to use it, Ethan Chlebowski has a good tutorial on it on youtube. I'd recommend getting a double sided 1000/4000 grit one.

[@TheWarrrenator]

As others have stated, fun fact: tomato is a fruit and some varieties are sweet almost like strawberries. Perhaps it would be easier to put all the spices in a grinder and then puree it all together and then slow cook or pressure cook it to get to that consistency. Try it with some veggie ham slices to get the best out of both toppings.

[@Verlisify]

0:04 been too long

[@missmarthafawker]

I love how you hold your cat as a baby. I can’t say anything I hold my Oscar on a side hip while walking through the house.

[@Aqua_Toad]

You should have used the immersion blender in a shallower container, you'll get it to a finer puree. Also if you're a vegetarian you really need to try pineapple and black olives together. Pure fire on a NY style pizza

[@pandanke]

I love your recipe ingredients list disaster. I relate. This is how most of my lists end up.

[@WeirdExplorer]

ha yeah, this is usually how my home work looked when I was in school

[@nolankaldenberg6506]

Next funky pineapple you get you should make tepeche

[@applegal3058]

Yummy! I love pineapple 🍍

[@johnhmaloney]

As a lifelong New Jerseyan who also appreciates the beauty of a simple, unadorned slice, I wholeheartedly agree with your stance on pineapple on pizza.

[@skylerdickson2939]

aww what a great face you made at the toast 😂

[@cat3crazy]

I like a pineapple and ham pizza. It's the best!

[@machinegunhippy]

Same my fav pizza is pickled banana peppers , pineapple and bacon 🥓

[@johnmager9364]

pineapple on pizza is only frowned upon because its really easy to make it gross. Its literally my favorite if its done right though. On a good pizza (not a pizza chain pie with enough sugar in the dough to qualify it as cake) cut into appropriately sized pieces, evenly distributed, good pineapple:ham ratio, and cooked properly, its delicious. Also, I only order hawaiian pizza without sauce, because the acidic tomato and pineapple flavor are too similar and detract from the experience as a whole. I'm not really a fan of tomatos or tomato sauce in general, but thats just me, though Tabasco sauce is also good on top. The New york dollar slice with tomato sauce and mozz is an entirely different animal and I would not want a pineapple indiscriminately thrown onto that pizza. For the same reasons that anything can be made into a ketchuip and it will turn out not so bad, anything can be put onto a pizza if its handled appropriately. Now lets discuss a real abomination: peperoni, absolutely disgusting, no redeeming qualities.

[@playlisttarmac]

Best Pizza sauce - BBQ sauce, pineapple and cheese. I can see your shock already.

[@jaredkodiak8160]

"Cook it down until it's a ghost of it's former self" Best cooking advice ever

[@happyjoyjoy6976]

thought i clicked onto masterchef for a few seconds until Jared spoke.tip on peeling the pineapples skin off,cut the top and bottom off then run your knife down the side of the whole pineapple turning it slightly to get further around the sides.hope that saves you a few fingers,you scare me using a knife mate.i would use the ketchup as the base sauce for the pizza if i was making it myself.much love to you and your family from the Penal colony down under

[@theheckwithit]

I may actually try this out

[@AngryAlfonse]

You'd only try it on a pizza that doesn't stand on its own? I'll have to bring some pineapple ketchup with me the next time I'm in New York! - Love A fan from the superior pizza city, St. Louis 😉

[@keronrussell9271]

This was fun, I learned a lot. What's the substitute for mango powder though?

[@prasanthbodlapati3543]

@09:05 yay!

[@sophia1176]

That actually seems really good… except for when you ate the dregs from the strainer, that was hilarious lol

[@melissaroscher1080]

Question about the Hoosier cabinet. Do you have a hard time latching on of the H latches? It soooooo looks like the one dad refinished and painted the inside white. If it is then it was my Granny's, is mother. The roller wheels had the cups that were there to put insect repellant into. Dad didn't had the sugar bin.

[@splendidcolors]

If you had chopped the pineapple smaller and cooked the mixture until jammy, you'd have pineapple chutney. My experience with homemade Indian food was that any fruit could be cooked with spices and plenty of chili for a sweet/tart/HOT condiment. Also, you're absolutely right about us missing out by "putting fruit in a separate box" instead of using it in savory dishes. Check out most of the Medieval food on, say, @TastingHistory where Medieval cooks used fruit in meat dishes. The cherry sauce for boar's head in a 2023 Christmas episode is absolutely marvelous on pork or ham (boar is out of my budget). Mexican "al pastor" recipes that combine pineapple with peppers etc. for pork or chicken are another good example.

[@alr.3137]

Hi Jared , try making ketchup from rose hips. It's quite popular in Germany

[@Ozym4ndi4s]

"it's a sin to waste..." I laughed my *** off

[@SimpleIdeaz]

I've made pink pinapple jalepeno hot sauce..... It was perfect on pizza

[@GolosinasArgentinas]

I hate both pineapple and anchovies on a pizza (LOVE pineapple on its own, though)... But the fact is that I hate almost anything on a pizza other than tomato, cheeses, onion, garlic, oregano, parsley, red pepper flakes and basil 😅 Nice to see a new Will it Ketchup? episode!

[@enuad1986]

Love pineapple on my pizza,nice work as usual Jared.

[@PookyMo100]

Gotta love these ketchup episodes 🤩🤩🤩

[@ababababaababbba]

Never made pineapple chup but i regularly make pineapple pasta at home

[@riverAmazonNZ]

Ooh that sounds interesting. Recipe please?

[@Ronnie-Bagpipe]

I enjoy the word chup, definitely gonna start using that

[@woolpuppy]

Hmmm ... Maybe putting the fibrous pulp into the base of a stew would taste alright

[@anne-droid7739]

If you add salt to the onions when you start to cook them, they will sweat faster. This uses less energy, so it's a greener option.

[@LifeInFrame]

Pretty interesting, I'm going to see if anyone makes this for sale.