Warm pineapple sauce combines crushed pineapple, brown sugar, and hint of mustard—and it tastes like candy! Use it to top baked ham, pancakes, waffles, biscuits or eat it with a spoon!
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This warm pineapple sauce should come with a warning label due to it’s highly addictive flavor. I mean, the stuff basically tastes like some sort of warm, syrupy dessert topping—not that it’s a bad thing to have something that good on the dinner menu.
The first time I had this pineapple sauce was Easter dinner years and years ago. It changed my life because I’m not usually one who enjoys the tradition ham at Easter…unless it’s Honeybaked and those are a gazillion dollars.
I generally find home-cooked ham, even the spiral cut ones from the store, to be a little on the dry side. But now that we serve this warm pineapple sauce with it, it can be as dry as Arizona in July and I’d eat it.
Have I mentioned this homemade pineapple topping has only a handful of ingredients and takes just a few minutes to make? You can have this baby on the table in about five minutes, which is great because it seems I’m always forgetting something when hosting holiday dinners.
It’s totally okay to forget this sauce because no one will know. They’ll simply think you waited to make it so it was fresh and piping hot for that holiday ham!
You’ll for sure want to add the ingredients for this warm pineapple sauce to your holiday shopping list. But don’t worry because you probably have everything but the crushed pineapple in your pantry!
Keep in mind, if you want to use this on ice cream, pancakes, waffles, etc. (sweet versus savory dishes), you’ll want to cut way back on the mustard or leave it out all together.
Warm Pineapple Sauce
This warm pineapple sauce with its combination of crushed pineapple, brown sugar, and hint of mustard is like candy! No ham dinner is complete without a bowl of this syrupy goodness on your holiday table!
Ingredients
- 1 (20-oz) can crushed pineapple in juice
- 1 cup brown sugar
- 1 tablespoon mustard
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon sea salt
Instructions
- Whisk pineapple, brown sugar, mustard, lemon juice, cornstarch, and sea salt in a small saucepan. Bring to a boil and simmer, stirring occasionally, 2 to 3 minutes until thickened. Serve warm.
- NOTE: If you're using this as a topping for sweet dishes, you'll want to cut the mustard way back or leave it out all together.
Notes
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 87Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 59mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 0g
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Alida
Such an unusual recipe but I can only imagine how delicious it will be. ??
Emily Hill
It really is so dang good!
Julie
This looks amazing! I have never thought to make anything like it before! Can’t wait to try the recipe!
Emily Hill
I hope you do!
Veena Azmanov
Oh, I definitely want to try this recipe! It looks very tasty! I like all the ingredients in this recipe. I really like. Thanks for sharing this great recipe.
Emily Hill
That’s what is so great–you can keep all the ingredients on hand!
Suraya
Just done myself a pineapple upside down cake.. might use this as a pineapple jam to serve with it!
Emily Hill
That sounds delish!
Emily
Omg warm pineapple sauce, I’m in heaven. I’d dollop this on top of ice cream…yum!!
Emily Hill
I totally need to try that!
Katie Crenshaw | A Fork's Tale
This Warm Pineapple Sauce may change my life also! It sounds BRILLIANT! I know it would be great on ham, but it also sounds like it would be fantastic on chicken breasts. Either way, I will be whipping this up to try out for myself soon! Thanks.
Emily Hill
Someone else mentioned waffles. I think it would be great on everything!
Gloria
Not impressed at all. Had to do a lot of doctoring. I followed the recipe exactly using a 20 ounce can of crushed pineapple in its own juice, addling the mustard, lemon juice, cornstarch and salt. The mustard was overpowering.and the taste was very acidic.
It was not acceptablr and needed something. I added a little white and brown sugar which help improve the taste and seemed to lessen the bite of the acid.
Do not think I would use this recipe again.
Emily Hill
I’m so sorry it didn’t work out for you! Did you include the 1 cup of brown sugar when making the original recipe? Without it, it would definitely be too strong with the mustard.
Sujbear
Did you forget/leave out the cup of brown sugar?
Emily Hill
Nope! It’s in the recipe in both the ingredients and the directions.
Erica
That funny because I added more mustard! Haha… to each his own.
Jerry
I take it the capitol T means table spoon (TBS) or does it mean teaspoon tsp?
Emily Hill
Yes! It means tablespoon. Thanks!
Mary-Beth
So Good! I cut the recipe down a bit since i was using a smaller can of pineapple and it turned out so yummy.. luv it thanks.
Emily Hill
Yay! This makes me so happy!
Jill
I made this for French toast this morning. I left out the mustard and added cinnamon. Wonderful! Thanks!
Emily Hill
That sounds like a delicious tweak!
Lynnette
I don’t do a lot of canning, but wondered if this could be canned? What do you think?
Lynnette W
Can this be canned?
Emily Hill
I wish I knew! I don’t can so I can’t be sure.
Linda
Omg- I managed to turn grilled chicken into a dessert! So yummy!
Emily Hill
That sounds amazing!
Chelsea
Hi there, this looks great! How long does it keep for? Or do you have to use it shortly after making?
Emily Hill
We usually eat it so quickly, we don’t have much left over! But I imagine it could keep in the fridge for 3 to 5 days at most.
Trisha Golden
I tried this recipe a few years ago & everyone raved about it! I even made extra batches for ice cream—– however, the recipe i used, called for ground mustard powder instead of actual mustard and I found the mustard to not be overbearing or noticeable!
Emily Hill
Awesome! Love it!
David B
Thank you for the recipe, I just made it ahead of time for Christmas Eve dinner. Tastes great.
Emily Hill
Yay! I’m so glad you liked it!
Michele K Mazurek
I was so excited to make this to top the banana macadamia nut pancakes my daughter was making. IMO, this would be good with ham ir.other meat but unfortunately following the recipe to a “T”, it had too much if a mustard flavor. Boo😔 I only briefly glanced at the reviews and saw all the 5 stars then read them later and those people.hadnt even made it!! Just basing their 5 stars on how yummy it looked or sounded. I wish people wouldn’t review recipes until they’ve actually made them.
Emily Hill
I’m so sorry it was a bit too heavy on the mustard flavor for the pancakes. I will update the recipe to include a note to leave out the mustard if using it as a topping for things like pancakes, ice cream, etc.