June 27 marks National Pineapple Day, the perfect time to celebrate the refreshing, tangy and versatile pineapple. Named the top fruit of 2025, pineapple can shine in dishes ranging from sweet to savory. Find your new favorite dish this year with these creative pineapple recipes.
Do you want to brighten up a breakfast smoothie or sweeten a dessert? Fresh pineapple always delivers, whether blended, baked or simply sliced into chunks. Savory appetizers and entrees offer innovative yet easy ways to incorporate pineapple, completing your summer menu with one delicious fruit.
How this fruit earned its own celebration
Now featured in cuisines around the world, pineapples are indigenous to South America. Julia Blakely, writing for the Smithsonian Library and Archives, explains how sailors in tropical seas relied on the vitamin C in pineapples to prevent scurvy starting in the 1500s. In Europe, however, pineapples were a mark of wealth and hospitality as they had to be shipped across oceans or grown in hothouses.
Pineapples became more available by the 18th and 19th centuries, as preservation methods improved. In the 1880s, colonists brought pineapples to Hawaii and set up a plantation system to grow them. Hawaii produced most of America’s pineapples until the 1970s, when production moved to Central America. During that period, it became a staple in kitchens.
Today, pineapple is one of America’s favorite fruits. Aseptic Fruit Purées ranked it as their top fruit of 2025 based on their market research. In terms of sales, TradeImeX reports pineapple imports to the U.S. surpassed $1 billion in 2024 and are expected to increase to $11.87 billion this year.
Canned pineapple, a convenient way to keep your home stocked with pineapple, has a forecasted compound annual growth rate of 5.8% over the next six years. Whether fresh, frozen or canned, pineapple is versatile enough to complement all types of recipes.
Sweet or savory: How pineapple fits into both types of dishes
The eternal debate about whether pineapple belongs on pizza highlights how tasty pineapple can be alongside savory flavors. Even if you are firmly on the anti-pineapple-pizza side, other dinner dishes can benefit from adding pineapple.
“I love how versatile pineapple is,” says Kristin King of Dizzy Busy and Hungry. “It adds a burst of sweetness and a little tang that works in so many dishes. I use it in stir-fries for a tropical twist, toss it into salsas for a fresh kick or grill it for a simple side that feels a little special.”
While pineapple’s sweetness might be reminiscent of a dessert, it can also nicely contrast with savory flavors. At the same time, pineapples have a slight acidity that can balance richness and help tenderize meat in your slow cooker. Try pairing it with chicken or pork. For a vegetarian option or side, tofu or pineapple rice brings a tangy sweetness to a meal.
For an especially innovative savory pineapple dish, copy the Hawaiian omelet from Vee’s Grill and Coney Island in Grand Rapids, Mich. This adventurous omelet contains pineapple, ham, jalapenos and cream cheese; a combo that is sure to be as divisive as pineapple on pizza.
Pineapple breakfast options
Pineapple can be a healthy addition to your breakfast. It’s high in vitamin C and digestive enzymes like bromelain, which makes your mouth tingle when you eat it. Add canned or fresh pineapple chunks to yogurt, blend it with milk and yogurt for a creamy pineapple smoothie, or treat yourself to a tropical experience with a nutrient-packed acai bowl topped with pineapple and granola. A drizzle of mint syrup on a smoothie or bowl can add a burst of flavor that accents the sweetness.
Grilling pineapple for the ultimate summer meal
This special day is also right at the start of summer and the perfect time of year to break out the grill. Bella Bucchiotti of xoxoBella says, “Grilled pineapple is my favorite. The heat brings out its natural sweetness and gives it a caramelized edge that’s hard to beat. I’ll slice it thick and throw it right on the barbecue. It’s perfect with everything from burgers to tacos.”
Alternatively, add pineapple cubes to kebabs with chicken, peppers and other veggies for a sweet and savory combo. You can also enjoy grilled pineapple rings on their own for a sweet treat at your backyard BBQ.
Desserts beyond pineapple upside-down cake
A pineapple upside-down cake is a nostalgic classic, but pineapple’s natural sugars make it a star ingredient in almost any dessert. Cakes, pies, cheesecakes, trifles and even cookies can be the basis for a pineapple dessert, especially when combined with other tropical flavors like coconut, orange and banana.
Add pineapple slices or crushed pineapple to a pie or tart shell as you would other fruit. Mix pineapple, bananas and walnuts into a luxurious hummingbird cake. You can even blend pineapple into a homemade ice cream or sorbet for a refreshing summer treat.
How to pick, store and prep pineapple
As you stock your kitchen for National Pineapple Day, choosing the freshest and sweetest pineapple will elevate your recipes. Choose a pineapple that feels heavy for its size and has flatter mounds. The bottom should smell slightly sweet without being too fragrant. Unlike other fruits, pineapple doesn’t continue to ripen after harvesting, so you’ll want to be careful to choose a ripe, sweet pineapple.
At home, you can store the whole pineapple on the counter for five days. Store sliced pineapple in the refrigerator in an airtight container for up to three days, or freeze pineapple chunks on parchment-lined trays for longer storage.
Get inspired on National Pineapple Day
However you decide to celebrate, pineapple makes it easy to bring bright, fresh flavors into your meals. Pineapple’s versatility is worth celebrating, from healthy breakfasts to dynamic dinners, and tangy desserts to festive drinks. On June 27, grab a fresh pineapple or stock up on canned varieties, and let National Pineapple Day inspire some tropical flavors in your kitchen.
Kristen Wood is an award-winning photographer, food writer, recipe developer and certified functional nutrition expert. She is also the creator of MOON and spoon and yum, a vegetarian food blog, and the author of “Vegetarian Family Cookbook,” “Fermented Hot Sauce Cookbook” and “Hot Sauce Cookbook for Beginners.” Her work has appeared in various online and print publications, including NBC, Seattle Times, Elle, New York Daily News, Forbes, Chicago Sun-Times and more.
Please read our comment policy before commenting.