15 Delicious Sweet and Savory Canned Pineapple Recipes

Canned pineapple brings tropical sweetness to your kitchen year-round. This golden fruit adds bright flavor to everything from breakfast muffins to dinner entrees.

These fifteen recipes transform simple canned pineapple into amazing dishes that’ll make your taste buds dance with island vibes.

01. Easy Hawaiian Rice Bowls

Colorful rice bowls topped with sweet pineapple and crunchy toppings. This kid-friendly meal brings tropical flavors to your dinner table without leaving home.

Ingredients: 2 cups cooked white rice, 1 can pineapple chunks (drained), 1 cup cooked chicken breast (diced), ½ cup shredded coconut, ¼ cup sliced almonds, 2 green onions (chopped), 2 tablespoons soy sauce, 1 tablespoon honey.

How To Make Easy Hawaiian Rice Bowls

1. Warm the cooked rice in the microwave for 2 minutes until heated through. I like to add a splash of water to keep it moist and fluffy.

2. Heat a large skillet over medium heat and add the drained pineapple chunks. Cook for 3-4 minutes until they start to caramelize and turn golden brown around the edges.

3. Add the diced chicken to the skillet with pineapple and stir in soy sauce and honey. Cook for 2 minutes until everything is well coated and heated through.

4. Divide warm rice between serving bowls and top with the pineapple-chicken mixture. Sprinkle with shredded coconut, sliced almonds, and chopped green onions for the perfect tropical finish.

02. Tropical Piña Colada Muffins

Fluffy muffins bursting with pineapple chunks and coconut flavor. These alcohol-free treats capture all the tropical taste of your favorite beach drink in bakery-style muffins.

Ingredients: 2 cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt, ⅓ cup melted butter, 1 large egg, 1 cup milk, 1 can pineapple chunks (drained), ½ cup shredded coconut, 1 teaspoon rum extract.

How To Make Tropical Piña Colada Muffins

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

2. In a separate bowl, beat together melted butter, egg, milk, and rum extract until smooth. The rum extract gives these muffins their signature piña colada flavor without any alcohol.

3. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix or your muffins will be tough instead of tender.

4. Fold in the drained pineapple chunks and shredded coconut, distributing them evenly throughout the batter for perfect tropical bites in every muffin.

5. Divide batter evenly among muffin cups and bake for 18-22 minutes until tops are golden brown and a toothpick inserted in center comes out clean.

03. Hawaiian Sausage Rice Skillet

One-pan dinner featuring smoky sausage and sweet pineapple over rice. This hearty meal combines savory and sweet flavors for a satisfying weeknight dinner that’s ready in minutes.

Ingredients: 1 pound smoked sausage (sliced), 2 cups cooked rice, 1 can pineapple chunks with juice, 1 bell pepper (diced), 1 can diced tomatoes (drained), 2 tablespoons brown sugar, 1 onion (diced), 2 cloves garlic (minced).

How To Make Hawaiian Sausage Rice Skillet

1. Heat a large skillet over medium-high heat and add sliced sausage. Cook for 4-5 minutes until browned and slightly crispy on both sides, then remove to a plate.

2. Add diced onion and bell pepper to the same skillet with the sausage drippings. Cook for 5 minutes until vegetables are softened and onion becomes translucent.

3. Stir in minced garlic and cook for 30 seconds until fragrant. Add the pineapple chunks with their juice, diced tomatoes, and brown sugar to create a sweet and tangy sauce.

4. Return sausage to the skillet and add cooked rice. Stir everything together and simmer for 5-7 minutes until heated through and flavors are well combined.

5. Taste and adjust sweetness with additional brown sugar if needed. Serve hot with extra pineapple juice drizzled on top for maximum tropical flavor.

04. Classic Ambrosia Salad

Traditional fruit salad with pineapple, oranges, and marshmallows. This timeless recipe has been passed down through generations and remains a favorite at potlucks and family gatherings.

Ingredients: 1 can pineapple tidbits (drained), 1 can mandarin oranges (drained), 2 cups mini marshmallows, 1 cup shredded coconut, 1 cup sour cream, ½ cup chopped pecans, 2 tablespoons powdered sugar.

How To Make Classic Ambrosia Salad

1. Drain the pineapple tidbits and mandarin oranges thoroughly in a colander, pressing gently to remove excess liquid. Too much juice will make your salad watery instead of creamy.

2. In a large mixing bowl, combine the drained pineapple, mandarin oranges, mini marshmallows, and shredded coconut. Gently toss everything together with a large spoon.

3. In a separate small bowl, whisk together sour cream and powdered sugar until smooth and well combined. This creates the perfect creamy dressing that’s not too sweet.

4. Pour the sour cream mixture over the fruit and marshmallow mixture. Fold gently until everything is evenly coated with the creamy dressing.

5. Sprinkle chopped pecans on top and refrigerate for at least 2 hours before serving. This chilling time allows all the flavors to meld together beautifully.

05. Spicy Thai Pineapple Chicken Curry

Rich coconut curry with tender chicken and sweet pineapple chunks. This restaurant-quality dish balances spicy red curry paste with tropical fruit for an authentic Thai experience at home.

Ingredients: 1 pound chicken thighs (cubed), 1 can coconut milk, 2 tablespoons red curry paste, 1 can pineapple chunks (drained), 1 red bell pepper (sliced), 2 tablespoons fish sauce, 1 tablespoon brown sugar, fresh basil leaves.

How To Make Spicy Thai Pineapple Chicken Curry

1. Heat a large skillet or wok over medium-high heat and add cubed chicken thighs. Cook for 6-8 minutes until browned on all sides and cooked through to 165°F internal temperature.

2. Push chicken to one side of the pan and add red curry paste to the empty space. Cook the paste for 1 minute until fragrant, then stir it into the chicken.

3. Pour in coconut milk slowly while stirring to create a smooth curry sauce. Add fish sauce and brown sugar, then bring the mixture to a gentle simmer.

4. Add sliced bell pepper and drained pineapple chunks to the curry. Simmer for 8-10 minutes until peppers are tender and pineapple is heated through.

5. Taste and adjust seasoning with more fish sauce for saltiness or brown sugar for sweetness. Garnish with fresh basil leaves and serve over jasmine rice for the complete Thai experience.

06. Layered Pineapple Pretzel Dessert

Sweet and salty dessert with pretzel crust and pineapple topping. This crowd-pleasing potluck favorite combines crunchy, creamy, and tangy textures in every delicious bite.

Ingredients: 2 cups crushed pretzels, ½ cup melted butter, 3 tablespoons sugar, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 container whipped topping, 1 can crushed pineapple (drained), 1 package vanilla pudding mix.

How To Make Layered Pineapple Pretzel Dessert

1. Preheat oven to 350°F and mix crushed pretzels with melted butter and sugar in a 9×13 inch baking dish. Press mixture firmly into bottom to create an even crust.

2. Bake pretzel crust for 10 minutes until set and lightly golden. Remove from oven and let cool completely before adding the next layer.

3. Beat softened cream cheese and powdered sugar until smooth and fluffy. Fold in half of the whipped topping until well combined, creating a light and creamy layer.

4. Spread cream cheese mixture evenly over cooled pretzel crust, making sure to seal edges completely. This prevents the pretzel layer from getting soggy.

5. Prepare vanilla pudding according to package directions and fold in drained crushed pineapple. Spread over cream cheese layer and top with remaining whipped topping.

6. Refrigerate for at least 4 hours or overnight before serving. Cut into squares and enjoy the perfect combination of salty, sweet, and tangy flavors.

07. Perfect Pineapple Upside Down Cake

Classic retro cake with caramelized pineapple rings on top. This show-stopping dessert uses pineapple juice in the batter for extra tropical flavor that’ll wow your dinner guests.

Ingredients: 1 box yellow cake mix, 1 can pineapple rings with juice, ¼ cup butter, ⅔ cup brown sugar, maraschino cherries, 3 eggs, ⅓ cup vegetable oil, 1 cup reserved pineapple juice.

How To Make Perfect Pineapple Upside Down Cake

1. Preheat oven to 350°F and place butter in a 9-inch round cake pan. Put the pan in the oven for 2-3 minutes until butter is completely melted.

2. Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange pineapple rings over brown sugar and place a cherry in the center of each ring.

3. Drain pineapple rings and reserve 1 cup of the juice for the cake batter. In a large bowl, combine cake mix, eggs, oil, and reserved pineapple juice.

4. Beat mixture with electric mixer for 2 minutes until smooth and well combined. The pineapple juice adds incredible flavor and keeps the cake moist.

5. Carefully pour batter over pineapple rings in the pan, spreading gently to avoid disturbing the fruit arrangement underneath.

6. Bake for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Cool for 5 minutes, then run knife around edges and flip onto serving plate.

08. Loaded Hawaiian Banana Bread

Ultra-moist banana bread packed with pineapple, coconut, and nuts. This tropical twist on classic banana bread turns overripe bananas into an irresistible quick bread that’s perfect for breakfast or dessert.

Ingredients: 3 ripe bananas (mashed), 1 can crushed pineapple (drained), 2 cups all-purpose flour, ¾ cup sugar, ½ cup melted butter, 1 egg, 1 teaspoon baking soda, ½ cup chopped walnuts, ½ cup shredded coconut, ¼ cup maraschino cherries (chopped).

How To Make Loaded Hawaiian Banana Bread

1. Preheat oven to 350°F and grease a 9×5 inch loaf pan thoroughly. In a large bowl, mash bananas until mostly smooth with just a few small lumps remaining.

2. Mix melted butter, egg, and sugar into mashed bananas until well combined. The mixture should be smooth and creamy at this point.

3. Add flour and baking soda to banana mixture and stir just until combined. Don’t overmix or your bread will be tough instead of tender.

4. Gently fold in drained crushed pineapple, chopped walnuts, shredded coconut, and chopped maraschino cherries until evenly distributed throughout the batter.

5. Pour batter into prepared loaf pan and bake for 60-65 minutes until golden brown and toothpick inserted in center comes out with just a few moist crumbs attached.

09. Hawaiian Spam Fried Rice

Island-style fried rice with pineapple, Spam, and Chinese sausage. This local Hawaiian favorite combines sweet and savory ingredients for an authentic taste of the islands.

Ingredients: 4 cups cooked rice (day-old preferred), 1 can Spam (diced), 2 Chinese sausages (sliced), 1 can pineapple chunks (drained), 3 eggs (beaten), 2 green onions (chopped), 2 tablespoons soy sauce, 1 tablespoon vegetable oil.

How To Make Hawaiian Spam Fried Rice

1. Heat vegetable oil in a large wok or skillet over medium-high heat. Add diced Spam and sliced Chinese sausage, cooking for 4-5 minutes until Spam is golden brown and crispy.

2. Push meat to one side of the pan and pour beaten eggs into the empty space. Scramble eggs until just set, then mix them with the meat.

3. Add day-old rice to the pan, breaking up any clumps with your spatula. Day-old rice works best because it’s drier and won’t get mushy.

4. Stir in drained pineapple chunks and soy sauce, tossing everything together until rice is heated through and evenly coated with soy sauce.

5. Remove from heat and sprinkle with chopped green onions. Serve immediately while hot for the best texture and flavor combination.

10. Caribbean Pineapple Chicken and Rice

Spice-rubbed chicken thighs served over pineapple cilantro rice. This budget-friendly dinner brings Caribbean flavors to your table with aromatic spices and tropical fruit.

Ingredients: 6 chicken thighs, 2 cups jasmine rice, 1 can pineapple chunks with juice, ¼ cup fresh cilantro (chopped), 2 teaspoons jerk seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons olive oil, salt and pepper.

How To Make Caribbean Pineapple Chicken and Rice

1. Mix jerk seasoning, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this spice mixture all over chicken thighs, coating both sides evenly.

2. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken thighs skin-side down and cook for 6-7 minutes until skin is golden brown and crispy.

3. Flip chicken and cook another 6-8 minutes until internal temperature reaches 165°F. Remove chicken to a plate and tent with foil to keep warm.

4. Cook jasmine rice according to package directions, but substitute half the water with pineapple juice from the can. This infuses the rice with tropical flavor.

5. When rice is done, fluff with a fork and stir in drained pineapple chunks and fresh chopped cilantro. Serve chicken over the pineapple rice for a complete Caribbean meal.

11. Southern Hummingbird Cake

Three-layer cake with bananas, pineapple, and cream cheese frosting. This Southern specialty creates towering slices of moist, flavorful cake that’ll make red velvet jealous.

Ingredients: 3 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 3 eggs, 1¼ cups vegetable oil, 2 ripe bananas (mashed), 1 can crushed pineapple (drained), 1 cup chopped walnuts, 16 oz cream cheese frosting.

How To Make Southern Hummingbird Cake

1. Preheat oven to 350°F and grease three 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

2. In another bowl, beat eggs and oil until well combined. Stir in mashed bananas and drained crushed pineapple until mixture is smooth.

3. Add wet ingredients to dry ingredients and stir just until combined. Fold in chopped walnuts, being careful not to overmix the batter.

4. Divide batter evenly among prepared pans and bake for 25-30 minutes until golden brown and toothpick inserted in center comes out clean.

5. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

6. Place one layer on serving plate and spread frosting on top. Repeat with remaining layers, then frost sides. The result is a mile-high cake that’s absolutely spectacular.

12. Moist Carrot Pineapple Cake

Classic carrot cake enhanced with crushed pineapple for extra moisture. This improved version of traditional carrot cake proves that pineapple makes everything better and more delicious.

Ingredients: 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 4 eggs, 1⅓ cups vegetable oil, 3 cups shredded carrots, 1 can crushed pineapple (drained), cream cheese frosting.

How To Make Moist Carrot Pineapple Cake

1. Preheat oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until well combined.

2. In a separate bowl, beat eggs and vegetable oil until smooth and well blended. The oil keeps this cake incredibly moist and tender.

3. Add wet ingredients to dry ingredients and mix until just combined. Don’t overmix or your cake will be dense instead of light.

4. Fold in shredded carrots and drained crushed pineapple until evenly distributed throughout the batter. The pineapple adds amazing moisture and subtle sweetness.

5. Pour batter into prepared pan and bake for 40-45 minutes until golden brown and toothpick inserted in center comes out clean.

6. Cool completely before frosting with cream cheese frosting. Cut into squares and watch everyone ask for your secret ingredient!

13. Simple Pineapple Crisp

Easy dessert with buttery streusel topping over sweet pineapple. This simple crisp requires minimal effort but delivers maximum flavor, especially when topped with vanilla ice cream.

Ingredients: 2 cans crushed pineapple (drained), 1 cup all-purpose flour, 1 cup brown sugar, ½ cup cold butter (cubed), ½ cup rolled oats, 1 teaspoon cinnamon, ¼ teaspoon salt, 2 tablespoons cornstarch.

How To Make Simple Pineapple Crisp

1. Preheat oven to 375°F and grease an 8×8 inch baking dish. Drain crushed pineapple thoroughly and toss with cornstarch to prevent the crisp from becoming watery.

2. Spread pineapple mixture evenly in the prepared baking dish, creating a smooth layer that reaches all corners.

3. In a bowl, combine flour, brown sugar, oats, cinnamon, and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

4. Sprinkle streusel topping evenly over pineapple, making sure to cover completely for the best texture contrast between crispy top and tender fruit.

5. Bake for 30-35 minutes until topping is golden brown and pineapple is bubbling around the edges. Serve warm with vanilla ice cream for the perfect finishing touch.

14. Tropical Tres Leches Cake

Coconut milk tres leches cake with pineapple and toasted coconut. This tropical twist on the classic Mexican dessert soaks up three types of milk for ultimate richness.

Ingredients: 1 box white cake mix, 1 can evaporated milk, 1 can sweetened condensed milk, 1 can coconut milk, 1 can crushed pineapple (drained), 2 cups heavy cream, 3 tablespoons powdered sugar, 1 cup toasted coconut flakes.

How To Make Tropical Tres Leches Cake

1. Prepare cake mix according to package directions but fold drained crushed pineapple into batter before baking. Bake in a 9×13 inch pan as directed.

2. While cake bakes, whisk together evaporated milk, sweetened condensed milk, and coconut milk in a large bowl until well combined.

3. When cake is done baking, let it cool for 15 minutes, then poke holes all over the surface using a fork or skewer.

4. Slowly pour milk mixture over warm cake, allowing it to soak in completely. This process takes patience but creates the signature tres leches texture.

5. Refrigerate cake for at least 4 hours or overnight to fully absorb the milk mixture and develop the proper texture.

6. Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over cake and sprinkle with toasted coconut flakes for beautiful presentation.

15. Healthy Pineapple Quinoa Fried Rice

Nutritious quinoa replaces rice in this takeout-style dish with pineapple. This protein-packed version gives you all the flavors you crave while sneaking in extra nutrition and fiber.

Ingredients: 3 cups cooked quinoa, 1 can pineapple chunks (drained), 3 eggs (beaten), 1 cup frozen peas and carrots, 3 green onions (chopped), 3 tablespoons soy sauce, 2 tablespoons sesame oil, 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated).

How To Make Healthy Pineapple Quinoa Fried Rice

1. Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, then remove to a plate.

2. Add remaining sesame oil to the same pan and stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant and aromatic.

3. Add frozen peas and carrots to the pan and cook for 3-4 minutes until heated through and tender. Frozen vegetables work perfectly here and save prep time.

4. Stir in cooked quinoa, breaking up any clumps, and cook for 2-3 minutes until heated through and slightly crispy on the bottom.

5. Add drained pineapple chunks, scrambled eggs, and soy sauce. Toss everything together until well combined and heated through.

6. Remove from heat and sprinkle with chopped green onions. Serve immediately while hot for the best texture and flavor combination.

Final Thoughts

These pineapple recipes prove that canned fruit can create amazing dishes from breakfast to dessert. Each recipe transforms simple ingredients into something special and delicious.

Keep a few cans of pineapple in your pantry and you’ll always have the foundation for tropical-inspired meals that bring sunshine to any day.