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Snack recipe · from the recipe book

Caramelized Pineapple-Ginger Compote with Lime

Chunky pineapple browned in butter and brown sugar, then simmered with fresh ginger and finished with lime, glossy and bright with a gentle warm bite for spooning over pancakes.

Caramelized Pineapple-Ginger Compote with Lime

Ingredients

  • 3⅔ cups chunks600 gPineapplecut into 1/2-inch chunks
  • 2⅛ tsp10 gUnsalted butter
  • 2 tbsp packed30 gBrown sugar
  • 2½ tbsp grated15 gFresh gingerpeeled and finely grated
  • ¼ cup60 gWater
  • ½ lime, juiced20 gLime juice
  • ¼ tsp0.5 gGround cinnamon
  • a pinch0.3 gSalt
  • 2⅛ tsp chopped4 gFresh mintthinly sliced

Steps

  1. Prepare first: cut the pineapple into chunks, peel and grate the ginger, juice the lime, and slice the mint.
  2. Melt the butter in a wide pot over medium-high heat. Add the pineapple in one layer and cook without stirring for 3 minutes, until the undersides start to brown.
  3. Sprinkle in the brown sugar and stir; cook 4 to 5 minutes more, stirring now and then, until the juices turn syrupy and amber.
  4. Stir in the grated ginger, the cinnamon and the salt and cook 30 seconds until fragrant.
  5. Pour in the water, scraping up the browned bits, then lower the heat and simmer 6 to 8 minutes until the pineapple is tender but still holds its shape and the syrup coats a spoon.
  6. Take the pot off the heat and stir in the lime juice. Let cool 5 minutes, then scatter the mint over the top just before spooning onto warm pancakes.
  7. Refrigerate any leftovers promptly in a covered container and use within 3 days; this is not a canning or shelf-stable recipe.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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