Slow Cooked Pineapple

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Cook: 4 hr
  • Yield: 8 to 10 servings, about 6 cups
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2 medium pineapples (about 2 1/2 pounds or 8 cups fresh pineapple, sliced)

1 cup brown sugar

1 (6-inch) piece fresh ginger (about 5 ounces), thinly sliced

1 to 2 cinnamon sticks

Coconut or vanilla ice cream for serving


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

Cook’s Note

Add some lime and fresh cilantro leaves for a delicious savory compote, perfect for serving with roast pork or grilled chicken.

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