Pineapple Compote


March 15, 2016

Pineapple Compote 0 0 5 0
  • Prep: 10 mins
  • Cook: 2 hrs
  • 10 mins

    2 hrs

    2 hrs 10 mins

  • Yields: 6 cups


Approx 8 cups of Pineapple, peeled, cored and cut in bite size chunks (2cm) (2 Whole pineapples)

1/4-1/3 cup Brown Sugar (depending how sweet your pineapple is)

1 tspn Cinnamon or 1-2 Cinnamon sticks

Savoury Options

1 cup Red Cabbage, grated

1 cup White Cabbage, grated

1 cup Beetroot (Whole, cooked), finely sliced in sticks - Slow Cooked Roast Beetroot

2 Spring Onions, sliced

Handful of Cilantro (Coriander), shredded

Lime juice


1Stir the pineapple, sugar and cinnamon together in slow cooker bowl.

2Cook on high until soft (approx 2hrs).

3Remove lid at around the 1-1.5hr mark if there seems to be a lot of liquid.

4Can be served warm or cold. Will keep in fridge for 4-5 days in a firmly sealed container.

Savoury Option 1 SALAD (pictured)

1Toss 1-1.5 cups pineapple with cabbage, beetroot, spring onions and cilantro.

2Mix lime juice with 2 tblspns of pineapple juices and drizzle over salad.

3Serve as a side salad with roast pork, pulled pork, pulled chicken, grilled chicken or steak.

Savoury Option 2 RELISH

1Combine 1-1.5 cups pineapple with Cilantro (Coriander) and lime juice.

2Serve as an accompaniment to roast pork, pulled pork or pulled chicken.

Dessert Option

1Serve with ice cream, yoghurt or sorbet.

Submitted by Felicity Barnett


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