Easy Pineapple Topping

8 servings
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes

Easy Pineapple Topping perfect for ice cream sundaes, cheesecakes and more made in just a few minutes with just three ingredients!

You don’t need to buy pre-made dessert toppings to enjoy your favorite ice cream favorites at home including Easy Strawberry ToppingHomemade Cool WhipEasy Hot Fudge Sauce and Easy Whipped Cream.

Banana Split on plate with chocolate, pineapple, and strawberry topping

Pineapple Topping is such an easy recipe, and you won’t believe how quickly it comes together. You can of course make this recipe with a can of crushed pineapple as we have here. This makes the recipe take less than five total minutes start to finish. However, if you have a sweet ripe pineapple you can make it from a fresh pineapple and make the most amazing pineapple topping ever (which you can bottle and can for later!).

If you want to make this recipe with fresh pineapple, you will have to pulse chunks of fresh pineapple (remove the core) in the food processor. Once you remove the small pieces you can squeeze out about half the juice. You don’t need too much of the juice, if you were to squeeze it completely dry and add the liquids back in it would be roughly ¼ cup of pineapple juice to 20 ounces of fresh pineapple bits.

Serve Pineapple Topping over your favorite Vanilla Ice Cream or Double Chocolate Ice Cream, or add it over a Vanilla Pound Cake or Buttermilk Biscuits to make an easy sweet baked treat. For a fun brunch option you can also serve this over French Toast or Easy Cinnamon Rolls (in 1 Hour!). It’s also delicious on a New York Cheesecake or Carrot Cake.

Banana Split on plate with chocolate, pineapple, and strawberry topping

Frequently Asked Questions

How do I make caramelized Pineapple Topping?

If you want to make this recipe even more fun you can roast or grill your pineapple first before pulsing it in the food processor too. You can add brown sugar to the recipe instead of white sugar.

What other flavors can I add to Pineapple Topping?

To add more flavor you can also add vanilla extract to give it a sweeter flavor. You can add a bit of jalapeño to the recipe to add a sweet and spicy flavor to the mix. If you need to make the flavor a little brighter and more of a punch add a bit of lemon juice to the mixture. Or try adding bits of maraschino cherries to make a banana split topping instead of just pineapples.

What kind of pineapple should I use to make Pineapple Topping?

Any kind! Make this recipe using frozen or canned pineapple as a time saver. Use a food processor to break down the pineapple if you use canned chunks or fresh pineapple.

Pineapple Topping

How to Store Pineapple Topping

  • Serve: Pineapple Topping can be served warm or chilled.
  • Store: Pineapple Topping will last tightly sealed in the refrigerator for 3-4 days. You can make the sauce ahead of time as long as you keep it refrigerated in a sealed container.
  • Freeze: Freeze Pineapple Topping in an airtight container for up to 3 months. Defrost overnight in the refrigerator and serve cold or reheat to thicken back up.
Banana Split on plate with chocolate, pineapple, and strawberry topping

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Pineapple Topping

Easy Pineapple Topping perfect for ice cream sundaes, cheesecakes and more made in just a few minutes with just three ingredients!
Yield 8 servings
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Dessert Sauce
Cuisine American
Author Sabrina Snyder



  • Add all the ingredients together in a medium saucepan and bring to a boil.
  • Continue to cook, stirring regularly, for 2-3 minutes, until thickened.


Calories: 94kcal | Carbohydrates: 24g | Potassium: 87mg | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 6.7mg | Calcium: 11mg | Iron: 0.2mg
Pineapple Topping Collage

Photos used in a previous version of this post.

Pineapple Ice Cream Topping
Pineapple Ice Cream Topping

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Do you have to use that much sugar and can you make three cans of tidbits instead of one? Also add 3 tablespoons of cornstarch and sugar required per can?

    1. Yes, store it in an airtight container and leave some room for expansion at the top. It should last up to 3 months. Enjoy!

  2. Gave 5 stars because its a simple recipe, and I can use it on my job. I work in the food service industry also. What is the serving size?

    1. 20 ounces of fresh pineapple bits and 1/4 cup of pineapple juice. I give instructions in the post above as to how to prepare it. Enjoy!

      1. Is a very simple recipe, who doesn’t love that!
        I used a fresh picked white Sugarloaf, the amount of liquid in it was perfect. I used Keto brown sugar (1/3 cup), and of course the corn starch.
        It came together perfectly!

  3. Can I thicken the sauce and then add the pineapple chunks back in? I like a bite to my fruit, would that work well? And can this be used as a cake filling?

    1. Yes, you can thicken the sauce and put the fruit back in but I think it’ll still be too thin for a cake filling. I hope you enjoy it!

  4. This topping looks so great and I know it’s to be used as a topping but I may be tempted to just eat it right out of the bowl!

  5. This is such a great and easy topping to be able to whip up at home! I could see keeping a big batch on hand for topping ice cream all summer long!

  6. oh! I can’t wait to drip this pineapple topping over pound cake … and vanilla ice cream … and … lots of things! This looks wonderful, thanks for sharing

    1. This is delicious! I made this to add as a topping to cottage cheese. OH MY! it’s perfection!

      How long would you say it’s good for in the fridge?

      1. I’m so glad you love it so much! It’ll stay good in the fridge for about 3-4 days. Make sure it’s in a sealed container.