Pineapple-Brown Sugar Topping

June/July 2005

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

Pineapple-Brown Sugar Topping

Makes: About 2 cups

Active Time:

Total Time:


  • 1/3 cup pineapple juice
  • 2 teaspoons cornstarch
  • 2 cups diced fresh pineapple, (about 1/2 large pineapple)
  • 1/2 cup orange juice
  • 1/4 cup packed light brown sugar
  • 1 teaspoon unsalted butter
  • 1 teaspoon vanilla extract


  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.

Tips & Notes

  • 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.


Per 2-tablespoon serving: 33 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 1 mg sodium; 29 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

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