Pineapple Topping for Cakes and Desserts

4 from 4 votes

Pineapple Topping for Cakes and Desserts

Here's is a super simple and yummy pineapple topping that can be made with both fresh and canned pineapples. It makes a great filling too!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Asian

Servings: g

Calories: 1.7kcal

Author: Priya Maha

Ingredients

Pineapple Topping with Fresh Pineapple

275 g pineapple (approximately one small fruit)
250 ml water
75 g white sugar
2 teaspoon lemon juice
½ tablespoon cornstarch (mix with 1 tablespoon water)

Pineapple Topping with Canned Pineapple

275 g canned pineapple (approximately one can of pineapple with the syrup drained)
125 ml pineapple syrup (from the canned pineapple)
125 ml water
75 g white sugar
2 teaspoon lemon juice
½ tablespoon cornstarch (mix with 1 tablespoon water)

Metric - US Customary

Instructions

Pineapple Topping with Fresh Pineapple

Peel and cut the pineapple into cubes.
Place the cubes in a food processor. Pulse to chop the fruits into smaller pieces.
Transfer into a medium saucepan
Add water, sugar, and lemon juice.
Cook the chopped pineapple over low to medium heat, stirring constantly.
Once the mixture starts to simmer, turn the heat to low. Continue cooking until it has thickened slightly. Add the cornstarch (mixed with water). Mix well quickly and thoroughly.
Continue to cook until the topping thickens further.
Remove from heat and let it cool completely before using.
Keep the filling refrigerated if not used.

Pineapple Topping with Canned Pineapple

Drain the canned fruits.
Place them in a food processor and pulse to chop them into smaller pieces. If using crushed pineapple, skip this step.
Transfer the processed pineapple into a medium-sized pan.
Add the syrup, lemon juice, water and sugar.
Turn on the heat to medium low and cook until the topping starts to simmer. Turn the heat to low and continue cooking until the mixture thickens slightly.
Add the cornstarch (mixed with water) and mix well, quickly and thoroughly.
Continue to cook over low heat until the topping reaches the desired consistency.
Remove from heat and let it cool completely before using.
Keep the pineapple topping refrigerated if not used.

Notes

- This pineapple topping is made using white sugar. You can always substitute it with brown sugar is you wish. Substitute with the same amount. Do take note that brown sugar will result in your pineapple topping to be of a brown hue and white sugar will keep it yellow.
- The taste of canned pineapple is more consistent as they are soaked in sugar syrup compared to fresh pineapple. If you are using fresh pineapple, choose a fruit that is well ripened. A not-so-well ripe fruit will be more sour and taste somewhat bland.
- Regardless of whether you are using fresh pineapple or the canned version, pineapple chunks do not generally soften easily with cooking. Hence you will notice that I have used quite a lot of liquid (water or syrup) in making this fruit topping. The water helps the fruits simmer longer and that helps to soften them better.
- Fresh pineapple is often a lot firmer compared to the canned version. Hence, given the same cooking time, you will find that the topping made using canned pineapple is softer than that made using fresh pineapple.
- There is no difference in the amount of sugar used for the topping made with fresh pineapple and canned pineapple. Despite the canned pineapple being soaked in sugar syrup, it still requires sugar to be added to it when making the topping for best results.
- Cornstarch slurry (mixture of cornstarch and water), if not used immediately will cause the cornstarch to settle into a layer at the bottom of the container. Mix it properly again before using.

Nutrition