Pineapple Compote

Submitted by Felicity Barnett

Pineapple Compote

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Serving: 6
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes


  • 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


  • Stir the pineapple, sugar and cinnamon together in slow cooker bowl.
  • Cook on high until soft (approx 2hrs).
  • Remove lid at around the 1-1.5hr mark if there seems to be a lot of liquid.
  • Can be served warm or cold. Will keep in fridge for 4-5 days in a firmly sealed container.

Savoury Option 1 SALAD (pictured)

  • Toss 1-1.5 cups pineapple with cabbage, beetroot, spring onions and cilantro.
  • Mix lime juice with 2 tblspns of pineapple juices and drizzle over salad.
  • Serve as a side salad with roast pork, pulled pork, pulled chicken, grilled chicken or steak.

Savoury Option 2 RELISH

  • Combine 1-1.5 cups pineapple with Cilantro (Coriander) and lime juice.
  • Serve as an accompaniment to roast pork, pulled pork or pulled chicken.

Dessert Option

  • Serve with ice cream, yoghurt or sorbet.

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