5 delicious pineapple recipes to kick off your summer

Dominique Archambault/Creative Commons

We did it, Bears! We’ve somehow made it past midterms, projects and finals and are left with the sweet taste of summer. In order to help you celebrate this wonderful time of the year, we at the Clog decided to provide you with recipes showcasing something that literally tastes like summer — pineapple!

1. Pineapple sorbet — yields nine servings

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What’s a better way to stay chill on a hot summer day than with a frozen pineapple treat? We can’t think of one.


– 1 small pineapple, peeled and cored
– 2 tablespoons fresh lemon juice
– 1 cup plus 2 tablespoons sugar
– Mint sprigs (optional)
  1. Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process one minute or until sugar dissolves.
  2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze one hour or until firm. Garnish with mint sprigs, if desired.


If you don’t have an ice-cream freezer, use a covered metal bowl. Freeze mixture three hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth and return to the freezer, covered, for four hours until firm.

2. Pineapple upside-down cake — makes one 10-inch round cake

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So, maybe it’s not quite warm enough yet for a chilly pineapple dessert. We feel you. Instead, here’s something a little warmer but equally as delectable!


– 4 eggs

– 1/2 cup butter

– 1 cup packed light brown sugar

– 1 (20-ounce) can sliced pineapple

– 10 maraschino cherries, halved

– 1 cup sifted cake flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 1 cup white sugar

– 1 tablespoon butter, melted

– 1 teaspoon almond extract


  1. Preheat oven to 325 degrees.
  2. In a 10-inch heavy skillet with a heat-resistant handle, melt 1/2 cup butter over very low heat. Remove from heat and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  3. Sift together flour, baking powder and salt.
  4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  5. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

3. Pineapple Salsa – Yields 3 1/2 cups

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Maybe you’re looking for something a little more subtle (and easier). Why not throw some pineapple into the mix for your upcoming start-of-summer fiesta?


– 2 cups diced pineapple

– 2 medium tomatoes, seeded and chopped

– 3/4 cup chopped sweet onion

– 1/4 cup minced fresh cilantro

– 1 jalapeno pepper, seeded and chopped

– 1 tablespoon olive oil

– 1 teaspoon ground coriander

– 3/4 teaspoon ground cumin

– 1/2 teaspoon salt

– 1/2 teaspoon minced garlic


In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

4. Pineapple cookies — yields three dozen cookies

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Cookies … with pineapple? Yep, it’s a thing. And it’s pretty f’ing delicious.


– 1/2 cup packed brown sugar

– 1/2 cup white sugar

– 1/2 cup shortening

– 1 teaspoon salt

– 1 egg

– 2 cups all-purpose flour

– 1/4 teaspoon baking soda

– 1 teaspoon baking powder

– 1/2 cup crushed pineapple with juice

– 1/2 cup chopped walnuts (optional)

– 1 teaspoon vanilla extract

– 1 1/2 cups confectioners’ sugar

– 1/4 cup orange juice

– 2 teaspoons orange zest


  1. Cream brown sugar, white sugar, shortening and salt. Stir in egg.
  2. Sift together 2 cups flour, baking soda and baking powder. Stir into sugar mixture and mix well. Add pineapple, chopped nuts (optional) and vanilla. Mix well.
  3. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Frost when cooled.
  4. To make frosting: Mix confectioners’ sugar, orange juice and grated orange rind. Mix together until smooth and drizzle on cooled cookies.

5. Blueberry pineapple smoothie — yields one serving

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What’s a more classic summer refreshment than a nice, cold smoothie? Insert pineapple, and you have summer in a cup!


– 1 cup fresh blueberries

– 1 (6 ounce) container of vanilla yogurt

– 1cup canned pineapple chunk (reserve juice)

– 1cup pineapple juice (saved from can)


  1. Put all ingredients in blender.
  2. Blend until smooth.
  3. Serve immediately.


Recipe sources: Pineapple Sorbet, Pineapple Upside Down Cake, Pineapple Salsa, Pineapple Cookies, Blueberry Pineapple Smoothie

Image sources: jules, Neil Conway, Faith Kashefka Lefever, Sarah R, Miriam under Creative Commons

Contact Summer Langton at [email protected].