Description
Our easy homemade pineapple topping recipe adds a delicious tropical twist to your favorite ice cream, cakes & treats. Come for the simple ingredient list & stay for the flavor!
Ingredients
Scale
- 1 (20 ounce) can crushed pineapple (unsweetened)*
- 1/3 cup granulated sugar (67 grams)
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon cornstarch (8 grams)
Instructions
- Combine. In a medium saucepan, combine crushed pineapple, sugar, lemon juice, and cornstarch. Stir to combine well.
- Cook To Thicken. Stir over medium heat until the pineapple sauce comes to a simmer. Cook 8-10 minutes, or until the sauce has thickened and looks glossy. (Keep in mind it will thicken more as it cools!)
- Cool. Remove the sauce from the heat and cool to room temperature. Transfer to a jar or airtight container and chill in the refrigerator.
- Serve & Store. Enjoy on ice cream, angel food cake, pound cake, and more! Pineapple topping will keep in the refrigerator 1 week. (You can also freeze it up to 2 months!)
Notes
- Use Fresh Pineapple. If you prefer to use fresh pineapple. I recommend weighing out 20 ounces (about 3 heaping cups), then pulsing it a bit in a food processor to break it up. If you prefer larger pieces, you can absolutely dice the pineapple, you’ll just need to add some pineapple juice to the pan to help make the sauce.
- Serving Ideas. Enjoy this topping on ice cream, sundaes, banana splits, pound cake, angel food cake, crepes, cheesecake, rice pudding, and more! We love to make pineapple sundaes with vanilla or coconut ice cream, pineapple sauce, toasted coconut and macadamia nuts!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
