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Breakfast recipe · from the recipe book

Caramelized Pineapple Vanilla Compote

Golden, butter-caramelized pineapple chunks in a glossy vanilla-orange syrup, sweet-tart and juicy over warm pancakes.

Caramelized Pineapple Vanilla Compote

Ingredients

  • 3⅔ cups chunks600 gPineapplecut into 1/2-inch chunks
  • 2⅛ tsp10 gUnsalted butter
  • 2 tbsp packed25 gBrown sugar
  • ⅓ cup (80 ml)80 gOrange juice
  • 1¾ tsp5 gCornstarch
  • 1 tbsp15 gWatercold
  • ¾ tsp3 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • 1 tsp2 gLemon zest

Steps

  1. Prepare everything first: cut the pineapple into chunks, zest the lemon, and in a small cup stir the cornstarch into the cold water until smooth to make a slurry.
  2. Melt the butter in a wide pot over medium-high heat. Add the pineapple in a single layer and cook without stirring for 3 to 4 minutes, until the undersides turn golden.
  3. Sprinkle the brown sugar and cinnamon over the pineapple and stir; cook 2 to 3 minutes until the sugar melts and lightly caramelizes on the fruit.
  4. Pour in the orange juice, scraping up the browned bits, and simmer 5 minutes until the pineapple is tender but still holds its shape.
  5. Stir the cornstarch slurry again, add it to the pot and simmer, stirring, for 1 to 2 minutes until the syrup turns glossy and thickened.
  6. Take the pot off the heat and stir in the vanilla and lemon zest. Let cool 5 minutes, then spoon warm over pancakes.
  7. Cool leftovers promptly, refrigerate in a covered container and use within 3 days.

Contains: Milk.

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

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