Summer is the perfect time to spruce up your desserts with a tropical twist. I love to make this easy homemade Pineapple Sauce recipe when pineapples are in season. It makes a perfect summer dessert topping that you can use as an ice cream topping or as cake fillings.
All you need is 3 ingredients and only 15 minutes to make it.
My favorite way to use homemade fruit toppings is to drizzled it over vanilla ice cream.
I also use it as a homemade cheesecake topping, Pound Cake topping, or as a filling for layer cakes and cupcakes, or I simply spoon it over vanilla yogurt for a refreshing snack, this fruit sauce will add a burst of flavor to any treat.
I like to keep a jar or two of fruit toppings in the refrigerator during the summer.
You can also make homemade Strawberry Sauce and Blueberry Sauce which I use for dessert and pancake toppings.
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and complete step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
Pineapple Sauce Ingredients
Gather these 4 simple ingredients, and you're already halfway to bringing this delicious homemade fruit sauce into your kitchen.
- Canned crushed pineapple in unsweetened pineapple juice: This is the star of the show, providing the sauce with its pineapple flavor and naturally sweet taste. The juice adds additional liquid, which is necessary for creating a smooth consistency.
- White granulated sugar: Sugar is crucial for sweetening the sauce, balancing the tartness of the pineapple to create a harmonious flavor profile. It also helps in thickening the sauce to a certain extent when it dissolves and cooks with the other ingredients.
- Corn starch: Acting as a thickening agent, corn starch is my favorite thickener for pineapple sauce. It ensures the sauce is thick enough to coat and adhere to desserts without being overly runny.
- Cold water: Mixed with the corn starch, cold water is used to create a slurry, preventing the corn starch from clumping when added to the hot pineapple mixture. This small but crucial step is needed for a smooth, lump-free sauce.
Directions
- Step 1: Combine the ingredients in a sauce pan. Whisk until the sugar begins to dissolve.
- Step 2: Bring the ingredients to a hard boil and cook until thickened.
- Step 3: Remove the pan from the hot burner. Cool completely before refrigerating.
This sauce should be kept refrigerated until you're ready to use it, ensuring it stays fresh and delicious.
How to use pineapple sauce
Serving Suggestions:
The beauty of Homemade Pineapple Sauce lies in its versatility. Here are just a few ways to enjoy it:
- Drizzle it over vanilla or toasted coconut ice cream for a refreshing dessert.
- Top a slice of New York-style cheesecake to add a tropical flair.
- Use it as a filling for vanilla cupcakes or Ice Box Cakes, giving your cakes a pineapple surprise.
- Spoon it over plain vanilla yogurt or blend it into smoothie for a fresh start to your morning.
Pineapple Themed Kitchenware
Using the right tools is just as important as using the right ingredients. Make sure your recipes turn out perfect every time.
Elevate Your Desserts
Pineapple sauce is an easy dessert sauce that transforms ordinary desserts into an unique tropical treats. Whether you're looking for a homemade ice cream topping or a unique cake filling, this pineapple sauce will elevate your dessert game to new heights.
Try this recipe yourself, and discover the joy of homemade fruit dessert toppings that are not only easy to make but also add a personal touch to your desserts. Enjoy the freshness, tanginess, and sweetness of this easy pineapple recipe, and let it inspire you to get creative with your dessert presentations.
📌Expert Cooking Tips
- Fresh crushed pineapple can be used in place of canned crushed pineapple. You may need to add a small amount of water.
- Always mix corn starch with cold water.
- A rolling boil is reached when the bubbles do not settle down while whisking or stirring.
- Cooled and chilled fruit sauce will thicken more.
⭐Leave a Star Rating
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Homemade Pineapple Sauce
Ingredients
- 1 ½ cups crushed pineapple in 100% juice (20 oz can)
- 2 tablespoons cold water
- 1 tablespoon corn starch
- 1 cup white granulated sugar
Instructions
- Pour the crushed pineapple and juice into a saucepan.
- In a small bowl, mix the corn starch with cold water until completely dissolved. Then, whisk this slurry into the pan with the pineapple, ensuring it combines well.
- Sprinkle the white sugar into the pan, whisking continuously to dissolve the sugar thoroughly and avoid any dry spots.
- Place the pan over medium heat, stirring constantly until the sugar dissolves into a smooth mixture.
- Once the sugar has dissolved, turn up the heat to high, and bring your sauce to a rolling boil. It's crucial to keep whisking at this stage to prevent the sauce from scorching at the bottom.
- Boil for 5 minutes, keeping your whisk moving to ensure even cooking.
- Remove the pan from the heat, and allow it to cool to room temperature. This is where the sauce thickens up and melds all the flavors together beautifully.
- Transfer the cooled sauce into a bowl or container and allow to cool down to room temperature.
- Chill and store the pineapple sauce in the refrigerator until need. Keeps for about 2 weeks.
Recipe Expert Tips
- Fresh crushed pineapple can be used in place of canned crushed pineapple.
- Always mix corn starch with cold water.
- A rolling boil is reached when the bubbles do not settle down while whisking or stirring.
- Cooled and chilled fruit sauce will thicken more.
Paula
Arlene, your homemade pineapple sauce sounds so good and refreshing. I can just taste this on ice-cream.
Thank You so much for sharing this awesomeness with Sweet Tea & Friend's this month. I'm so happy your here.
Julie
This looks and sounds delicious and so easy to make too. Thank you for sharing with us at Handmade Monday, this is one of our features this week 🙂
Esme Slabbert
Perfect for over ice cream - delicious for sure
I visited you via Life and Linda. My entries are numbered #115+116
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