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Slow Cooked Pineapple with Icecream

  • 2 medium pineapples
  • 1 cup brown sugar
  • 1 piece fresh ginger, thinly sliced
  • 1 to 2 cinnamon sticks
  • Coconut or Vanilla Ice cream for serving



  1. Peel, quarter, and cut away the core from the pineapple.  Discard the core.
  2. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
  3. Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker.
  4. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
  5. Serve warm with scoops of coconut ice cream on top.

Cook’s Note: Add some lime and fresh cilantro leaves for delicious savory compote, perfect for serving with roast pork or grilled chicken.



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