This Homemade pineapple syrup recipe is a fantastic way to use up fresh pineapple or even canned pineapple juice, and it stores beautifully in the fridge for up to two weeks. Drizzle it over ice cream for an instant tropical sundae, stir it into sparkling water for a refreshing pineapple soda, or use it to sweeten your favorite summer iced tea. It also makes a great base for tropical marinades or homemade popsicles!
Whether you’re making this syrup for a homemade pineapple cocktail, a kid-friendly pineapple lemonade, or just to brighten up your morning yogurt, this homemade pineapple syrup is a simple way to add that irresistible tropical twist to your recipes.
Only 3 Ingredients
Pineapple syrup is easy to make. You can use fresh chunks or crushed pineapple or store bought canned pineapple to make this recipe.
In the summer when pineapples are on sale stock up and make this refreshing tropical fruit simple syrup so you always have some on hand
- fresh pineapple chunks or homemade crushed pineapple
- filtered or spring water
- white granulated sugar or an equal amount of your sweetener of choice
👇See the step by step directions below!
Directions
Step 1: Place the pineapple, water and sugar into a stainless steel sauce pan. Heat while occasionally stirring over low heat until the sugar granules have dissolved.
Step 2: Increase the heat to high and bring to a boil for 5 minutes, stirring occasionally. Press down on the pineapple pieces as you stir to extract as much pineapple juice as possible.
Step 3: After 5 minutes reduce the heat to a simmer and simmer for 10 minutes until slightly thickened. Remove from the heat and cool to room temperature.
Step 4: Once cool strain through a fine mesh strainer to remove any pieces of the fruit. Transfer to a glass jar or spouted bottle and refrigerate until needed.
Step 5: Refrigerate to cool before using. Refrigerated pineapple syrup will last about 2 weeks.
Can you freeze the syrup?
For anyone wondering: yes, you can freeze pineapple syrup! I love pouring it into ice cube trays so you can pop out a cube or two whenever you need a little splash of fruity flavor. It’s perfect for meal prepping summer drinks or party cocktails in advance.
Pineapple Syrup uses
This homemade syrup is a game-changer for homemade sodas, refreshing lemonades, and tropical cocktails—think piña coladas, rum punch, or even a simple pineapple margarita.
Pineapple simple syrup can be brushed onto the top of cake layers to add flavor and keep the cake moistened.
Drizzle it over pancakes, ice cream, swirl it into homemade yogurt, or use it to sweeten iced tea recipes.
Keep a bottle in the fridge, and you’ll always have a taste of summer on hand!
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Homemade Pineapple Syrup
Ingredients
- 1 ½ cups pineapple chunks or crushed pineapple (canned or homemade)
- 1 ½ cups water (filtered or spring )
- 1 ½ cups white granulated sugar
Instructions
- Place the pineapple, water and sugar into a stainless steel sauce pan.
- Heat while occasionally stirring over low heat until the sugar granules have dissolved.
- Increase the heat to high and bring to a boil for 5 minutes, stirring occasionally. Press down on the pineapple pieces as you stir to extract as much pineapple juice as possible.
- After 5 minutes reduce the heat to a simmer and simmer for 10 minutes until slightly thickened. Remove from the heat and cool to room temperature.
- Once cool strain through a fine mesh strainer to remove all solids.
- Transfer to a glass jar or spouted bottle and refrigerate until needed. Refrigerated pineapple syrup will last about 2 weeks.
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