Fresh or canned pineapple
Many pineapple sauce recipes online are savory: teriyaki-style sauces, spicy dipping sauces for spring rolls, or roasted pineapple glazes for meat. A dessert sauce is different. It is sweet, fruity, and usually thickened lightly so it can be spooned over cake, ice cream, cheesecake, or pancakes.
You can make it with either:
- Fresh pineapple: the brightest flavor. Cut away the peel and the tough core, then chop finely.
- Canned pineapple: convenient and consistent. Crushed pineapple or chunks in juice work well. Choose pineapple packed in juice rather than heavy syrup so you can control the sweetness, and keep the juice to use in the sauce.
Easy pineapple dessert sauce (recipe)
This makes about 1 1/2 cups. Adjust the sugar to your pineapple, since fresh pineapples vary in sweetness.
Ingredients
- 2 cups (about 330 g) finely chopped fresh pineapple, or one 20-oz (565 g) can crushed pineapple in juice, undrained
- 1/4 cup (50 g) sugar, plus more to taste
- 1/4 cup (60 ml) water or pineapple juice (reduce if using undrained canned pineapple)
- 1 to 2 teaspoons lemon or lime juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Pinch of salt
- 1/2 teaspoon vanilla extract (optional)
Method
- Combine the pineapple, sugar, water or juice, lemon or lime juice, and salt in a saucepan.
- Bring to a simmer over medium heat, stirring, and cook for about 5 minutes, until the pineapple softens.
- Stir the cornstarch mixture again and pour it in. Cook, stirring, for 1 to 2 minutes until the sauce thickens and turns glossy.
- Remove from heat and stir in the vanilla.
- Serve warm or chilled. The sauce thickens as it cools.
If it is too thick, add a splash of juice or water. If it is too thin, simmer it a little longer or add a bit more cornstarch slurry.
Variations
- Vanilla-rum: add a splash of rum and a vanilla bean’s seeds or extra vanilla extract at the end.
- Coconut: replace half the water with coconut milk for a tropical flavor.
- Ginger-lime: simmer a small piece of grated fresh ginger with the pineapple, and finish with lime zest and juice.
- Brown sugar: use brown sugar in place of white and add a pinch of cinnamon for a warmer flavor.
- Smooth sauce: blend the cooked sauce with an immersion blender for a pourable, uniform texture.
- Pineapple-orange: swap some of the liquid for orange juice. For a more intense citrus note, see our blood orange sauce for desserts.
How to caramelize canned pineapple
For a deeper, more candy-like flavor, you can caramelize pineapple instead of simply simmering it.
- Drain pineapple rings or chunks and pat them dry with paper towels. Excess moisture prevents browning.
- Melt a tablespoon or two of butter in a skillet over medium to medium-high heat.
- Sprinkle in a spoonful of brown sugar, then add the pineapple in a single layer.
- Cook without moving the pieces for a few minutes, until golden brown on the underside, then flip and cook the other side.
- Add a splash of the reserved juice or rum to make a quick syrup, and cook until glossy.
This works well on its own as a topping, or chopped and stirred into the simple sauce above.
A note on fresh pineapple and gelatin or dairy
Raw pineapple contains an enzyme (bromelain) that can break down proteins. In practice, this means fresh raw pineapple can prevent gelatin desserts from setting, and it can make dairy taste bitter if it sits together for a while. Cooking the pineapple, as in this recipe, deactivates the enzyme, as does using canned pineapple. If you plan to serve the sauce over a panna cotta or other gelatin-set dessert, use the cooked or canned version and let it cool first.
What to serve it with
- vanilla ice cream or coconut ice cream
- cheesecake or no-bake cheesecake, such as our individual no-bake lemon cheesecakes
- pound cake, angel food cake, or coconut cake (see our keto pineapple coconut cake)
- pancakes, waffles, or French toast
- yogurt, rice pudding, or panna cotta
- pavlova or whipped cream desserts
It also pairs nicely with a drizzle of the chocolate-and-caramel combination in our easy caramel ganache for a tropical, candy-like dessert plate.
For a baked pineapple dessert to serve a crowd, see our pineapple casserole dessert.
What is pineapple good dipped in?
Fresh or grilled pineapple wedges are good with:
- melted dark chocolate
- caramel sauce or ganache
- yogurt mixed with honey and lime zest
- cinnamon sugar or a pinch of chili-lime seasoning
- whipped cream or mascarpone sweetened lightly
Pineapple-flavored sugar
To make pineapple-flavored sugar, some cooks dehydrate small pieces of pineapple or peel until completely dry, grind them, and mix with sugar. Any remaining moisture can cause clumping and spoilage, so make sure the pineapple is fully dried and store the sugar airtight. Use it to rim glasses, sprinkle on baked goods, or stir into tea. Because food safety depends on the drying method, follow a trusted dehydrating guide if you plan to store it for long.
Substitutes for pineapple in sweet and sour sauce
Sweet and sour sauce is a savory sauce, but if you need a swap for pineapple, options include mango, peaches, apricots, or orange segments with a little juice. Orange juice with a little extra vinegar and sugar can also supply sweetness and acidity. Taste and adjust, since these fruits differ in sweetness and acidity.
Storage
- Cool completely, then store in an airtight container in the refrigerator.
- Sauces made with fresh fruit generally keep for several days in the fridge. Discard it if you see mold or notice an off smell.
- You can freeze the sauce in small portions; thaw it in the refrigerator and stir. The texture may be slightly thinner after thawing.
For other toppings that can be made the same way, see our cherry cake glaze, which includes a cooked fruit method that adapts to many fruits.