Co-op Blog

20 Tropical & Delicious Pineapple Recipes

There are few fruits that can transport you to a sunnier, more tropical locale like pineapple. Their sweet aroma evokes visions of palm trees and waves crashing onto a white sandy beach.

While you may not get that experience here in Washington, biting into perfectly ripe pineapple is a good way to treat yourself to the taste of paradise.

Pineapples are absolutely delicious on their own, but if you’re looking for adventure in the kitchen, check out some of our favorite pineapple-centric recipes.

Udon Noodle Salad with Pineapple

udon noodle salad

Pineapple adds a pop of sweetness to Asian flavors like tamari, sesame, and ginger in this udon noodle salad.

Serve it hot with grilled chicken or enjoy it cold for a quick and easy lunch.


  • 8-ounce package udon noodles
  • 1 tablespoon tamari
  • 2 tablespoons Mirin (rice wine)
  • 3/4 cup pineapple juice (if using fresh pineapple)
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 cup carrots, peeled and  thinly-sliced
  • 1 tablespoon minced ginger
  • 1 tablespoon fresh garlic, minced (about 2–3 cloves)
  • 1–2 jalapeño peppers, seeds removed, minced
  • 1 cup sugar snap peas (fresh or frozen), cut into
  • 1-inch pieces 2 green onions, thinly sliced
  • 2 cups diced fresh pineapple (or one 20-ounce can diced pineapple, drained, juice reserved)
  • 4 ounces of cooked chicken, cut into bite-sized pieces
  • Sesame seeds for garnish


  1. In a large pot of boiling water, cook the udon noodles until just tender. Drain, rinse and set aside. In a small bowl, whisk together the tamari, Mirin, pineapple juice, and cornstarch and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Sauté the carrots for a minute or two, then add the ginger, garlic, and jalapeños. Sauté another 2 minutes, then add the snap peas and sauté for 2 more minutes. Add the sauce and cook until thickened. Toss the vegetables and sauce with the noodles, green onions, pineapple and chicken. Serve warm or cold, garnished with sesame seeds.

Recipe and photo adapted from Welcome to the Table

Jerk Tofu with Pineapple

jerk tofu

The key to perfectly crispy jerk tofu is to let it dry out entirely before adding the jerk sauce. If you want to make this dish extra saucy, double the sauce recipe and serve your tofu and pineapple over rice with the extra sauce drizzled on top.


For the Jerk Sauce

  • 1/4 cup fresh lime juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tamari
  • 1 tablespoon brown sugar
  • 1 tablespoon hot sauce or habañero sauce
  • 2 tablespoon fresh chives, minced (reserve 1 tablespoon for garnish)
  • 1 tablespoon dried thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground allspice
  • Pinch of salt and pepper


  1. To press tofu: wrap it in a clean, lint-free towel or place it between two plates, then add a 2 to 3 pound weight on top (a cookbook works well) and let it sit for 15 minutes or more to remove excess water.
  2. In medium-sized mixing bowl, combine the jerk sauce ingredients. Reserve 4 tablespoons of the sauce for dressing the tofu when cooked.
  3. Marinate the pressed, cubed tofu in the jerk sauce for 30-60 minutes or overnight.
  4. Preheat the oven to 350 degrees F.
  5. Place the tofu and marinade onto an oiled sheet pan and bake for 20 minutes; then gently stir or flip the tofu and bake for another 15-20 minutes until the tofu is firm and the sauce is absorbed. On a separate oiled sheet pan, bake the pineapple cubes for 20 – 25 minutes until they just start to brown.
  6. Toss the pineapple and tofu together. Drizzle with the remaining 4 tablespoons of jerk sauce and garnish with chives and diced red pepper. Serve over a bed of greens or crisp lettuce.

Recipe and photo adapted from Welcome to the Table

Pineapple Green Smoothie

pineapple green smoothie

With its sweet tropical flavor, of course, pineapple is a perfect ingredient for smoothies. This recipe is super simple, but totally delicious.


  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 4 cups spinach leaves, washed
  • 1 cup pineapple chunks, drained
  • 1 medium frozen banana, sliced


  1. Place ingredients in a blender in the following order: milk, yogurt, spinach, pineapple and banana, and secure the lid. Blend on high until smooth. Pour into glasses and serve immediately.

Recipe and photo adapted from Welcome to the Table

Grilled Pork Chops with Pineapple-Turmeric Glaze

caramelized pork chops

Pineapples aren’t reserved just for desserts or sweet treats!

Here, pineapple and turmeric come together to create a sweet, tropical glaze for grilled pork chops.

If pork chops aren’t your thing, this glaze would also be delicious on chicken breasts or shrimp.

Find the full recipe at Bon Appetit

Pineapple Fruit Pizza

pineapple pizzas

Here’s a quick and easy way to fill that sweet tooth without resorting to busting out a bag of candy.

Pineapple is sliced and topped with yogurt, blueberries, macadamia nuts, and coconut flakes before being drizzled with honey.

Enjoy these as a healthy dessert or a midday snack for the kids while they are doing online classes.

Find the full recipe at EatingWell

Weeknight Saucy Pineapple BBQ Chicken Bowls

chicken pineapple bowls

Whether you prefer to use an Instant Pot, a slow cooker, or the stovetop, this recipe has instructions for each method.

In this recipe, shredded chicken is combined with either homemade or store-bought sweet BBQ sauce and topped with all your favorite taco toppings.

Serve these bowls as is or top them with crushed tortilla chips for a little extra crunch.

Find the full recipe at Half Baked Harvest

Vegan Pineapple Teriyaki Burgers

teriyaki burger

Featuring a homemade plant-based burger and quick pickled carrots, these pineapple teriyaki burgers are full of flavor without the use of animal-based ingredients.

The burgers themselves arem made out of a combination of mushrooms, panko breadcrumbs, rice, walnuts, flaxseed meal, and soy.

That said, if you want to make this recipe a bit quicker to toss together, you could always sub in your favorite plant-based patty from Field Roast or Beyond Meat.

Find the full recipe at Forks Over Knives

Pineapple with Toasted Coconut and Pink Peppercorns

pineapple and coconut

If you’re a big fan of pineapple and usually just enjoy it all on its own, consider switching it up just a bit with the addition of toasted coconut and pink peppercorns.

Toasted coconut adds even more tropical flair to pineapple, while pink peppercorns add a contrasting salty element that’s quite satisfying.

Enjoy this pineapple all on its own, or serve it as a side to grilled chicken.

Find the full recipe at Bon Appetit

Pineapple-Ginger Brown Sugar Crisp

pineapple ginger crisp

If you’ve had one too many icky pineapple upside down cakes made out of syrupy canned pineapples, don’t think that all pineapple desserts have to be like that!

Instead, consider this brown sugar crisp that’s made out of fresh pineapple and ginger.

As it cooks, the pineapple releases a lot of moisture, resulting in a super juicy crisp that will definitely rival a more traditional apple version.

Find the full recipe at Fine Cooking

Orange Teriyaki Beef with Pineapple Edamame Fried Rice

orange teriyaki beef

Here’s a teriyaki beef recipe that’s going to rival your favorite take-out restaurant.

Flank steak is combined with orange juice, soy sauce, ginger, garlic, Chinese five spice, and a number of other ingredients before being served on a bed of homemade pineapple fried rice.

Fresh sliced tangerines add a nice citrusy flavor to balance out the salty steak marinade.

Find the full recipe at Half Baked Harvest

Even More Pineapple Recipes To Try

By: Leigha

LeighaLeigha is the Marketing Assistant at the Skagit Valley Food Co-op.