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A scoop of pineapple filling with a spoon.
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5 from 2 votes

Pineapple Filling (How to Make From Scratch)

Learn how to make this super yummy pineapple filling with just 5 ingredients. Includes options for fresh pineapple and canned pineapple.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Asian
Servings: 275 g
Calories: 2.2kcal
Author: Priya Maha

Ingredients

Pineapple Filling with Fresh Pineapple

  • 275 g pineapple
  • 60 ml water
  • 100 g brown sugar
  • 2 teaspoon lemon juice
  • ½ tablespoon cornstarch (mix with 1 tablespoon water)

Pineapple Filling with Canned Pineapple

  • 275 g canned pineapple (approximately one can of pineapple with the syrup drained)
  • 60 ml pineapple syrup (from the canned pineapple)
  • 100 g brown sugar
  • 2 teaspoon lemon juice
  • ½ tablespoon cornstarch (mix with 1 tablespoon water)

Instructions

Pineapple Filling with Fresh Pineapple

  • Peel and cut the pineapple into cubes.
  • Place the cubes in a food processor. Add water and process the pineapple until smooth.
  • Transfer into a medium-sized pot.
  • Add lemon juice, followed by sugar.
  • Cook the filling on medium low heat, stirring constantly.
  • Once it starts to simmer, lower the heat to low. Add the cornstarch (mixed with water). Mix well, quickly and thoroughly.
  • Continue to cook until the filling thickens further.
  • Remove from heat and let it cool completely before using.
  • Keep the filling refrigerated if not used immediately.

Pineapple Filling with Canned Pineapple

  • Drain the canned fruits.
  • Place them in a food processor and add the syrup (keep to the measurement indicated above). Process the fruits until smooth.
  • Transfer the processed pineapple into a medium-sized pan. Add lemon juice and sugar.
  • Turn on the heat to medium low and cook until the mixture starts to simmer. Turn the heat to low. Stir constantly.
  • Add the cornstarch (mixed with water) and mix well, quickly and thoroughly.
  • Continue to cook over low heat until the filling reaches the desired consistency.
  • Remove from heat and let it cool completely before using.
  • Keep the pineapple filling refrigerated if not used immediately.

Notes

    • The sugar used in this recipe is brown sugar, hence the deep golden color of the cooked filling. You can substitute it with white sugar if you wish, and your filling will be of a more yellowish tone.
    • Most fruit fillings start with fruits and sugar as the main ingredients. Cornstarch is added to thicken the filling and lemon juice is often added to enhance the taste. Similarly for this pineapple filling.
    • If you are using canned pineapples, they are soaked in sugar syrup which makes their taste consistent. If you are using fresh pineapple however, it is important that you choose a pineapple that is well ripened. Unripe pineapples will be bland and less flavorful.
    • Cornstarch mixed with water will tend to settle if you leave it untouched for a few minutes. Make sure to stir it well before pouring into the filling.
    • The filling will thicken slightly further as it cools down so keep this in mind when cooking it.
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Nutrition

Calories: 2.2kcal | Carbohydrates: 0.6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 0.1mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 0.5IU | Vitamin C: 0.1mg | Calcium: 0.5mg | Iron: 0.1mg