Pineapple Sauce

Karry Hosford

Commercial fruit sauces tend to be thick and gloppy, tasting only faintly of the namesake fruit. This simple sauce puts the flavor of fresh pineapple in the forefront - and because it requires no cooking, it can be ready in a flash. Adapt this basic ice cream topper by adding spices, herbs, citrus juice, or rind.

Yield: 1 3/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 24
  • Calories from fat: 4%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.1g
  • Carbohydrate: 6g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 4mg


  • 3 cups coarsely chopped pineapple
  • 2 tablespoons brown sugar
  • 1/4 teaspoon vanilla extract


  1. Place all ingredients in a food processor, and pulse 10 times or until finely chopped. Cover and chill.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pineapple Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy