Ingredient

Pineapple Recipes

5 recipes with pineapple for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

5 recipes

Piña Colada with white rum, cream of coconut and pineapple — Dominican Republic recipe

🇩🇴Dominican RepublicEasy

Beverages

Piña Colada

White rum, cream of coconut, and frozen pineapple blended until smooth and thick.

10 min380 kcal2 serves

🌱Vegan🌾Gluten-free⚡Quick

Canh Chua (Vietnamese Sour Soup) with catfish steaks or firm white fish, tamarind concentrate and pineapple — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Canh Chua (Vietnamese Sour Soup)

A southern Vietnamese sour soup from the Mekong Delta: a tamarind-based broth balanced with pineapple sweetness and fish sauce umami, filled with fish steaks or shrimp, tomatoes, okra, and bean sprouts, finished with crispy fried garlic and a crown of fresh herbs. The soup's defining quality is the precise calibration of four tastes — sour (tamarind), sweet (pineapple), salty (fish sauce), and savoury (the fish) — in a broth that is light but deeply flavoured. Catfish is traditional; salmon, snapper, or tilapia all work.

40 min300 kcal4 serves

🌾Gluten-free

Tepache (Mexican Fermented Pineapple Drink) with pineapple, piloncillo and cinnamon sticks — Mexico recipe

🇲🇽MexicoEasy

Beverages

Tepache (Mexican Fermented Pineapple Drink)

Tepache is a traditional Mexican fermented pineapple drink built on pineapple rinds, piloncillo (unrefined Mexican cane sugar), Mexican cinnamon, and cloves. Wild yeast living on the pineapple peel does the work over 48 to 72 hours, producing a mildly sweet, lightly tangy, naturally carbonated drink with a little alcohol — usually around 1 percent, up to about 2 with a long, warm ferment. It goes back to pre-Hispanic Mexico, where the drink was first made from corn (the name comes from Nahuatl 'tepiatl', meaning corn drink); today street vendors in Mexico City sell it in big glass jars with ice. Active work is 20 minutes, fermentation handles the rest. Makes 2 liters, 8 servings of about 250 ml each.

20 min110 kcal8 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup) with beef shank, lemongrass and mắm ruốc huế — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup)

Bún bò Huế is a fiery red Vietnamese noodle soup from the central city of Huế, the former imperial capital. The broth is built on a long simmer of beef shank, pork ribs, beef bones, lemongrass, charred aromatics, and pineapple, then finished with mắm ruốc (Huế-style fermented shrimp paste) and a separate annatto-lemongrass sate sauce that gives the soup its signature crimson colour and heat. Thick round rice noodles, sliced beef shank, and herbs (Thai basil, Vietnamese coriander, mung bean sprouts, banana blossom) finish the bowl. Compared to phở, bún bò Huế is bolder, spicier, and more aromatic — phở's louder cousin from central Vietnam. Active work 30 minutes, simmer 3.5 hours. Makes 8 generous bowls.

240 min800 kcal8 serves

💪High protein🌶️Spicy🌾Gluten-free

Tacos al Pastor with pork shoulder, dried guajillo chiles and achiote paste — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Tacos al Pastor

Tacos al pastor are thin slices of pork in a chile-and-achiote adobo, cooked beside caramelised pineapple and tucked into small corn tortillas. A trompo gives the original its moving flame and shaved edges; at home, a very hot skillet and patient batches get close where it counts. The meat needs acid, a little sweetness and real char, not a pile of wet sauce.

525 min610 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside pineapple across the archive. Pick one to drill deeper.

catfish steaks or firm white fish fish sauce bean sprouts cinnamon sticks rice noodles corn tortillas