Pineapple-Brown Sugar Topping

Pineapple-Brown Sugar Topping

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From: EatingWell Magazine, June/July 2005

Top vanilla ice cream or frozen yogurt with this tropical-fruit sauce. Use it with Nut Praline Topping to create a sumptuous banana split. Recipe by Nancy Baggett for EatingWell.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup pineapple juice
  • 2 teaspoons cornstarch
  • 2 cups diced fresh pineapple, (about ½ large pineapple)
  • ½ cup orange juice
  • ¼ cup packed light brown sugar
  • 1 teaspoon unsalted butter
  • 1 teaspoon vanilla extract


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  1. Combine pineapple juice and cornstarch in a heavy medium saucepan; whisk until smooth. Cook, whisking, over medium-high heat until the mixture thickens, about 2 minutes. Stir in pineapple, orange juice, brown sugar and butter. Bring to a boil and cook, stirring gently, for 1 minute more. Remove from heat. Stir in vanilla. Let cool for 15 minutes. Serve warm.
  • Make Ahead Tip: Refrigerate in a nonreactive container for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 17 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 3 g sugars; 18 IU vitamin A; 7 mg vitamin C; 4 mg calcium; 0 mg iron; 1 mg sodium; 25 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

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