What other fruit can put you in an exotic mood? Being able to make savory dishes, great salads and wonderful desserts is as simple as opening a can of pineapple chunks.
You can use them for weeknight meals, picnics, easy entertaining, and more. Here are some of the recipes I make when I want to include pineapple.
They’ll be easy enough for everyday use. The versality of canned pineapple is staggering and the recipes’ range is quite extensive.
If you’re looking for a little tropical note, these dishes are for you. Did I mention they’re easy to make too?
Bon appétit!
The 11 Best canned pineapple chunks recipes and recipes
1. Pineapple Upside-Down Cake
I really like to make this dessert with a simple batter of brown sugar, butter, and vanilla extract, and I like to use pineapple rings with maraschino cherries.
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple chunks, drained
- Maraschino cherries
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
1. Preheat your oven to 350°F (175°C). Place 1/2 cup of butter in a 9-inch round cake pan, and melt it in the preheating oven. As soon as melted, spread butter evenly around the bottom, and sprinkle with brown sugar.
2. Arrange pineapple chunks in one layer on top of brown sugar and a maraschino cherry on top of every pineapple chunk.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. Cream together, in a large bowl, 1/2 cup softened butter with the sugar. Beat until light and fluffy and then add the eggs, one at a time, beating well after each. Add the vanilla.
5. Add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour, and mix until just combined.
6. Pour the batter over the pineapples and cherries in the pan and smooth the top with a spatula. Bake 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cake rest in the pan 10 minutes and invert it onto a serving platter. Serve warm or at room temperature.
2. Sweet and Sour Chicken
I love the combination of sweet and sour, I love the pan-fried pineapple and sweet bell peppers that give this dish a crunchy explosion of freshness, I love the acidity of the vinegar and the sweetness of the sugar, I love the moist chunks of tender chicken breast, and I love the richness of soy sauce and the spicy aroma of garlic.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 small onion, cut into bite-sized pieces
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
1. Combine the reserved pineapple juice, ketchup, rice vinegar, soy sauce and brown sugar in a bowl.
2. In another small bowl, dissolve the cornstarch in 2 tablespoons of water.
3. Heat the vegetable oil in a large skillet over medium-high heat. Pat the chicken pieces dry and sprinkle with salt and pepper. Add the chicken to the skillet; cook until browned and cooked through.
4. Add the bell pepper and the onion to the skillet and cook for 3 to 4 minutes until they begin to soften.
5. Pour the pineapple juice mixture into the pan and bring to a simmer. Add the pineapple chunks.
6. Stir in the cornstarch mixture, letting sauce boil and stirring constantly until it thickens. Serve hot over rice.
3. Pineapple Salsa
There’s something so rejuvenating about the brightness of fresh ingredients, the way they go together to bring a dish alive. When I have pineapple, that’s what I put on it, along with red onion and cilantro.
A splash of lime juice and addition of jalapeño, and it’s just a little bit of zing. You go to put all this together, and you eat it all summer; you have a cookout, you have a taco night.
Ingredients
- 1 can pineapple chunks, drained
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped
- Juice of 1 lime
- Salt to taste
Instructions
1. Drain the canned pineapple chunks thoroughly.
2. In a large bowl, combine drained pineapple chunks, diced tomatoes, finely chopped red onion, chopped cilantro, and finely chopped jalapeño.
3. Squeeze the juice of one lime over the mixture.
4. Season with salt to taste.
5. Stir all ingredients together until well mixed.
6. Refrigerate for at least 30 minutes to let the flavors blend.
4. Tropical Fruit Salad
Imagine I am making my favorite tropical fruit salad. I begin with a mixture of sweet and juicy fruit.
Mango, the sweetest and most delicious of all, should be added first. I love the refreshing, juicy chunks of pineapple.
I might toss in some sliced kiwi, for its tang . And I will add some coconut – shredded, creamy flakes.
Ingredients
- 1 can pineapple chunks, drained
- 1 large mango, peeled, pitted, and diced
- 2 kiwis, peeled and sliced
- 1 papaya, peeled, seeded, and diced
- 1 cup strawberries, hulled and quartered
- 1 banana, sliced
- 1/2 cup shredded coconut
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- Fresh mint leaves, for garnish (optional)
Instructions
1. Mix all ingredients in a large bowl.
2. Pour the lime juice and honey into a small bowl and whisk until combined.
3. Combine the lime juice and honey, adding the juice of one more lime. Pour over the fruit salad, tossing gently to coat all the fruit.
4. Sprinkle the shredded coconut over the top of the fruit salad.
5. Chill for at least 30 minutes to let the flavors come together.
6. Garnish with fresh mint leaves just before serving, if desired.
5. Pineapple Fried Rice
I just love the spicy, salty, sweet flavors of this and whenever I cook it, I like to add chunks of juicy pineapple to contrast the savoury elements – a handful of fresh shrimp (optional) take this to another level – for crunch, I like to mix in some roasted cashews – mine is not complete without a sprinkle of green onions at the end and whereas some would say we can’t have too much of a good thing, I like to finish off with a couple splashes of soy sauce.
Ingredients
2 cups cooked jasmine rice (preferably day-old)
1 cup canned pineapple chunks (drained)
2 tbsp vegetable oil
1 onion (chopped)
2 cloves garlic (minced)
1 red bell pepper (diced)
1 cup frozen peas and carrots
2 eggs (lightly beaten)
3 tbsp soy sauce
2 tbsp fish sauce
1 tbsp curry powder
2 green onions (sliced)
Salt and pepper to taste
Fresh cilantro (chopped, for garnish)
Lime wedges (for serving)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat, add chopped onion, garlic and stuffed bell pepper, and stir-fry 2-3 minutes until the onion and bell pepper become tender.
2. Push the vegetables to one side of the skillet. Add the remaining tbsp of oil to the empty side of the skillet. Pour in the beaten eggs and scramble until completely cooked.
3. Transfer the rice to the skillet and break apart clumps with a spatula, stirring in the eggs and vegetables.
4. Finally, add canned pineapple chunks, frozen peas and carrots, soy sauce, fish sauce and curry powder. Stir-fry these for 4-5 minutes to evenly coat and heat through.
5. Season with salt and pepper to your liking and then stir in the chopped green onions. Take off the heat and transfer to a serving dish.
6. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
6. Hawaiian Pizza
When I think of an excellent delicious and original pizza with sweet and salty ingredients, the first thing that comes to my mind is the following: thin crust with sweet and salty ingredients. Specifically, my order is pineapple, ham and bacon, on it.
I might also add red onion and bell pepper but not in very large quantities. My favorite ingredients to be put on top of r pizza, is mozzarella.
Ingredients
- 1 pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup cooked ham, sliced into small pieces
- 1 cup canned pineapple chunks, drained
- 1/2 teaspoon dried oregano (optional)
Instructions
1. Preheat your oven to 475°F (245°C).
2. Roll the pizza dough out, as thick as you like, on a floured work surface and then place on a baking sheet or pizza stone.
3. Spread an even layer of pizza sauce on the dough, leaving a small border around the edge.
4. Sprinkle the shredded mozzarella cheese over the sauce.
5. Distribute the ham pieces and pineapple chunks evenly over the cheese.
6. Optionally, sprinkle dried oregano over the top for extra flavor.
7. Place the pizza in the preheated oven and bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly and melted.
8. Take out the baking dish, let it cool slightly, and then slice and serve. Enjoy!
7. Pineapple Teriyaki Meatballs
The first time I made these delicious meatballs, I was surprised at how well the flavors worked together. Tender ground chicken, juicy pineapple pieces and teriyaki sauce make this recipe special.
I always add fresh ginger and garlic because I love a spicy kick. The combination is always addictive.
Ingredients
- 1 pound ground beef or ground turkey
- 1/2 cup bread crumbs
- 1 egg
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned pineapple chunks (drained)
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar (optional)
- 1/2 teaspoon ground ginger
- 1 tablespoon olive oil
Instructions
1. Mix ground beef or ground turkey with bread crumbs, an egg, chopped green onions, garlic powder, salt and black pepper in a large mixing bowl until blended.
2. Form the mixture into 1-inch meatballs, approximately 20-25 meatballs.
3. Meanwhile, heat the olive oil in large skillet until hot over medium heat. Add the meatballs and cook, turning, until browned all over and cooked through, about 8 to 10 minutes.
4. As the meatballs simmer, make the glaze: in a small bowl, combine teriyaki sauce, soy sauce, brown sugar (if using), and ground ginger.
5. When the meatballs are cooked, add the drained pineapple chunks to the skillet along with the teriyaki sauce mixture, stirring to combine and coat the meatballs.
6. Simmer the sauce 2-3 minutes until thickened slightly. Serve hot, sprinkled with more chopped green onions, if you want to go all-out.
8. Pineapple Coconut Smoothie
I like that this smoothie wakes me up in the morning, and it also has such a tropical vibe with the pineapple and coconut. My staples are pineapple chunks, coconut milk, and a banana.
Some vanilla protein powder, too. I throw in a few ice cubes, too.
Ingredients
- 1 cup canned pineapple chunks (drained)
- 1/2 cup coconut milk
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- 1/2 cup ice cubes
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon shredded coconut (for garnish)
Instructions
1. Layer the bowls with canned pineapple, coconut milk, Greek yogurt, honey, ice cubes and vanilla extract (if using) but don’t blend just yet.
2. Go for a swim!
3. When you return to the open air kitchen, blend all of the ingredients into a smoothie.
4. Enjoy under a gentle breeze.
2. Blend on high speed until the mixture is smooth and creamy.
3. Taste the smoothie and add more honey if you prefer it sweeter.
4. Pour the smoothie into glasses.
5. Garnish with shredded coconut on top.
6. Serve immediately and enjoy!
9. Grilled Pineapple Shrimp Skewers
Tropical touches are one of my favorites for barbecue nights. My favorite is a kebab with pineapple chunks and shrimp, coated in a light marinade of soy sauce, honey and lime juice.
The smell of these skewers grilling is heavenly; I can’t wait to have a bite!
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can pineapple chunks, drained
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wooden or metal skewers
Instructions
1. Mix the olive oil, soy sauce, honey, minced garlic, smoked paprika, salt and pepper together in a bowl to make the marinade.
2. Put the shrimp in the marinade and let it sit for at least 15-20 minutes to absorb the flavours.
3. Thread shrimp, chunks of pineapple, red bell pepper and red onion alternately on skewers.
4. Heat the grill to a medium-high temperature. Brush the grates with oil to keep the crepes from sticking.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp turns opaque and is fully cooked, and the vegetables are slightly charred.
6. Serve immediately, optionally with additional marinade brushed on top before grilling.
10. Pineapple BBQ Pulled Pork Sandwiches
I love making sandwiches that brings all flavors to life in every bite of sandwich. One of my favorite meat sandwiches are Pulled Pork with Pineapple, which includes sweet and salty BBQ sauce, cilantro, crunchy pickle relish , these amazing combination of flavors goes well in a toasted brioche bun .
Ingredients
- 2 lbs pork shoulder or pork butt
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup BBQ sauce
- 1 can (20 oz) pineapple chunks, drained
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 8 hamburger buns
- Coleslaw (optional)
- Pickles (optional)
Instructions
1. Season the pork shoulder with salt and pepper. In a large skillet over medium-high heat, heat olive oil and brown the pork, turning occasionally, until lightly browned on all sides.
2. Put the pork in the slow cooker. Add BBQ sauce, pineapple chunks, onion and garlic. Stir.
3. Braise on low for 8 hours, or until the pork is fork-tender.
4. Shred the pork in the slow cooker and toss it with the sauce and pieces of pineapple.
5. Toast the hamburger buns if desired. Put the pulled pork mixture on the buns.
6. Top with coleslaw and pickles, if using. Serve immediately.
11. Spicy Pineapple Chicken Stir-Fry
For those who relish some spice in their meals, blending in an addition of Spicy Pineapple Chicken Stir-Fry will be a welcome inclusion in your recipe book. It’s a delicious mix of colorful bell peppers, juicy chunks of pineapples, tender chicken breast and a tasteful hint of chili flakes.
I do enjoy the beautiful blend of aromas that will waft up your nostrils, as all these ingredients fuse into a tasty blend of heat and sweetness.
Ingredients
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 cup canned pineapple chunks, drained
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha sauce
- 1 bell pepper, sliced into strips
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup chopped green onions
- Sesame seeds (optional, for garnish)
- Salt and pepper to taste
Instructions
1. In a bowl, combine the soy sauce, hoisin sauce, sriracha sauce, water and cornstarch to make the sauce mixture.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Place chicken strips in skillet and season with salt and pepper. Sauté until chicken is no longer pink, about 5-6 minutes. Remove chicken from skillet and set aside.
3. Return the steak to the skillet in which you sautéed the steak and onions (step 2 above). Add the remaining 1 tablespoon vegetable oil. Add the bell pepper, onion, garlic and ginger and stir-fry until the vegetables are slightly tender, 3-4 minutes.
4. Put the chicken back in the skillet and add pineapple chunks. Pour the sauce mixture over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
5. Top with chopped green onions and sesame seeds, if using. Serve hot over rice or noodles.
