Caramelized Pineapple Topping

  • Servings: 4-6
  • Difficulty: Easy
  • Provided by:

    Ingredients Print Recipe

  • 1 pineapple, peeled, cored, and cut into ½
  • inch pieces
  • 1 cup packed light brown sugar
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • pinch of salt


Cook pineapple and brown sugar in skillet over medium heat until pineapple is translucent and has light brown hue, 15- 18 minutes. Transfer to a fine mesh strainer set over a bowl.

Return juices to skillet and simmer until thickened and beginning to darken. 6-8 minutes

Off heat, whisk in butter and vanilla.

Add pineapple.

Serve warm over pancakes or waffles.

Can be made ahead and stored in refrigerator.

Tips for Buttermilk Pancakes

  • Whether you're making pancake mixture from scratch or from the box, do not overbeat. It's okay to have lumps! You want to mix until the ingredients are just combined. If your mixture is too fine, then your pancakes will be dense.
  • Cook on medium-low speed. This will allow the pancake to cook more thoroughly on the inside rather than burning quickly on the outside.
  • Resist the temptation to flatten your pancakes. Flattened pancakes will be dense rather than fluffy and airy.
  • The best time to flip is when you see bubbles forming  not the small ones that pop up immediately, but the larger bubbles that appear as the pancake becomes a golden brown.
  • Make your breakfast the Ryan way: Add pineapple, banana, or another fresh fruit into the center of your pancakes while they're cooking. If you're craving that sweet and savory taste, throw in some bacon!

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