Pineapple preserves are chunks or shreds of pineapple cooked with sugar until thick and spreadable. They are sweeter and more textured than jelly, with a bright tropical tang that works in both savory and sweet dishes. If you have made a batch or bought a jar and are wondering what to do with it, these are the uses that come up most often.
Savory uses
Ham glaze
Pineapple and ham are a classic pairing. A common approach is to mix a jar of pineapple preserves with pineapple juice and brown sugar, then brush the mixture over a baked ham in the last part of cooking. Exact amounts depend on the size of your ham, so start with a thinner glaze and brush it on in layers rather than pouring it all at once. Sugary glazes can scorch, so apply them toward the end of baking.
Sticky chicken
Stir pineapple preserves with soy sauce, a splash of vinegar, garlic and fresh ginger for a glaze for baked or pan-fried chicken. Brush it on near the end, or simmer a little in a pan to thicken, then toss the cooked chicken in it. Make sure chicken reaches the safe internal temperature of 165 F (74 C), and discard any glaze that touched raw chicken rather than serving it unheated.
Slow cooker and barbecue
Some cooks add a few spoonfuls of preserves to barbecue sauce for a slow cooker chicken or pulled pork, which adds sweetness and a little acidity. Taste as you go, since some barbecue sauces are already quite sweet.
Pork, sausages and meatballs
A spoonful of preserves in the pan sauce for pork chops, or with cocktail sausages and meatballs with mustard or chili sauce, gives a sweet-and-sour finish.
Sweet uses
- Thumbprint cookies and bars: Fill the center of a shortbread-style cookie or spread the preserves between layers of a crumb bar. The same technique works in jam drops and jam fingers.
- Cake filling: Spread between layers of white or coconut cake. If the preserves have large chunks, spoon them out and chop or warm them slightly so they spread evenly.
- Hamantaschen or turnovers: A thick pineapple filling is a good match for pastry. For filling tips, see our jam hamantaschen guide.
- Breakfast: Swirl into yogurt or oatmeal, spoon on pancakes, or spread on toast or scones. More ideas are in our jam breakfast recipes.
- Ice cream and cheesecake: Warm gently and spoon over vanilla ice cream, or swirl on a cheesecake.
Pineapple chicken sauce
Pineapple chicken recipes tend to use pineapple juice, brown sugar, soy sauce and a thickener such as cornstarch. You can adapt that style by stirring in a couple of spoonfuls of preserves to add body and sweetness. Taste and balance with soy sauce, vinegar or lime juice as needed, since preserves can be quite sweet.
What fruits and flavors pair well with pineapple?
Flavors often paired with pineapple include coconut, mango, banana, citrus, strawberry, raspberry, apricot and passion fruit. On the savory side, ginger, chili, garlic, cilantro, soy sauce and smoked pork are common partners. Pineapple preserves also work with cheese: try them with cream cheese or a mild cheddar on crackers, in the style of a cheese ring with strawberry preserves.
What can you substitute for pineapple preserves?
Substitutes depend on the recipe, and none is an exact match:
- Apricot or peach preserves for glazes and fillings
- Orange marmalade for ham and chicken glazes
- Any other fruit jam or preserves, if you do not mind a different flavor
- A mixture of crushed pineapple (drained) cooked briefly with sugar, if you want a pineapple flavor and a looser texture
When swapping, check sweetness and thickness. Thinner jams may run, and unsweetened fruit will need added sugar.
What to do with pineapple scraps
If you are making your own preserves from fresh pineapple, the peel and core can be put to use rather than discarded. Options include simmering them in water with a little sugar to make a pineapple-flavored syrup or stock for drinks, or adding them to a compost bin. Be cautious with fermented pineapple drinks made from scraps: fermentation is a food preservation topic in its own right, so follow a tested recipe and discard anything that smells or looks off. Our guide to fermented pineapple and tepache covers the basics and safety notes.
Storing pineapple preserves
Unopened, properly processed jars store in a cool, dark place. Once opened, refrigerate and use within a reasonable time; check the label for store-bought jars. If you make your own, follow a tested recipe for fruit preserves and the processing times for your altitude. Our blackberry jelly guide covers the basic jar-filling and processing routine, which is similar for preserves.