Pineapple Compote with Less Sugar

Pineapple Compote with Less Sugar

Pineapple Compote with Less Sugar
This is a recipe that I use often as an ingredient in recipes such as Morning Glory Muffins. It's quick to make and freezes well. I like to freeze it in small quantities already scaled out for a favorite recipe.


  • 700 grams cored and peeled pineapple (1 pineapple)
  • 175 grams sugar

  • 875 grams = Total 30 oz (1# 14 oz)

  1. Slice whole peeled and cored pineapple into crosswise slices ¼" thick.
  2. Cut the pineapple rings into ¼" wedges.
  3. Place pineapple chunks and sugar in a sauce pan. Bring to a boil, stirring constantly, and cook for 5 minutes.
  4. Let cool at room temperature or over an ice bath.
  5. Drain before using in a recipe.
  6. Use right away, refrigerate for 1 week, or scale into desired portions and freeze for longer storage.
  7. Sugar content = 25% of pineapple / 20% of total recipe.
Recipe Ancestry Notes:
I first used this preparation as an ingredient in Gelato, a version which uses more sugar to prevent the pineapple from being icy. I created this version with less sugar so that it could be used in baked goods. The Gelato version of Pineapple Compote was adapted from Luciano Ferrari's book: Gelato & Gourmet Frozen Desserts - A Professional Learning Guide (2005).

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.