Caramel sauce is a delicious dessert staple in the United States, but I wanted to elevate the recipe by adding a fruity twist. My pineapple caramel sauce recipe has the perfect flavor and viscosity, making it an excellent topping on any cheesecake, ice cream, or crumble.
Table of Contents
Pineapple Caramel Sauce Ingredients
- Sugar – Use cane sugar for this recipe. Anything finer will dissolve too quickly and negatively affect the sauce’s texture.
- Pineapple juice – I use store-bought juice, but you can use homemade if you’d like. You can also use leftover juice from a can of pineapple. Just be sure to strain any pulp or pineapple bits if necessary.
- Heavy cream – You can substitute with whole milk, but the sauce won’t be as thick or as rich.
- Unsalted butter – Using unsalted butter in baking makes it easier to control the flavor. You can use salted butter if you’re in a pinch, though.
- Corn syrup – Corn syrup will thicken the sauce and give it that signature caramel sauce texture we all know and love. It will also prevent the caramel from crystallizing. Potential substitutes include maple syrup, agave, honey, or molasses.
How to Make Pineapple Caramel Sauce:
This recipe is simple. Here’s what you do:
- Start by adding sugar, corn syrup, and pineapple juice to a medium saucepan. Stir to combine.
- Cook over medium heat until the mixture turns to a light amber color, about 20-25 minutes.
- Remove from heat and stir in butter until combined.
- Stir in heavy cream until combined. Stir slowly because it may start to bubble over if added to quickly.
- Pour over your favorite dessert or let cool to room temperature before storing in the fridge.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will distribute heat more evenly and prevent the sauce from burning or sticking to the bottom of the pan.
- Use a candy thermometer: Using a candy thermometer to monitor the temperature of the sauce will help you achieve the perfect consistency and color.
- Stir constantly: Stirring the sauce constantly while it cooks will help prevent it from burning or sticking to the pan.
- Be patient: Pineapple caramel sauce takes time to cook and thicken, so be patient and don’t rush the process.
- Use room temperature ingredients: Using room temperature butter and cream will help the sauce come together more smoothly and prevent it from separating.
- Let the sauce cool before refrigerating: Letting the sauce cool to room temperature before refrigerating will prevent condensation from forming and making the sauce watery.
- Thin the sauce with more pineapple juice if needed: If the sauce is too thick, you can thin it out by adding more pineapple juice, a little at a time, until you achieve the desired consistency.
What to Serve with Your Pineapple Caramel Sauce
There are dozens of ways to utilize this tasty sauce. Here are a few my family and I love:
- Ice cream – I love pouring this sauce on a scoop of vanilla ice cream. The pineapple notes give it a tropical flavor.
- Cheesecake – Make this sauce along with my tasty cheesecake recipe for a delicious dessert that’ll wow your friends and family.
- Fruit – Sometimes the simplest foods are the tastiest, which is why I love to just dip fruit into this sauce. Apples are one of my favorites, but any fruit will taste great doused in pineapple caramel sauce.
Variations for Pineapple Caramel Sauce:
- Spiced Pineapple Caramel Sauce: Add a pinch of cinnamon, nutmeg, or allspice to the sauce for a warm and cozy flavor.
- Coconut Pineapple Caramel Sauce: Use coconut cream instead of heavy cream to give the sauce a tropical twist.
- Pineapple Rum Caramel Sauce: Add a splash of dark rum to the sauce for a boozy kick.
- Ginger Pineapple Caramel Sauce: Add some grated ginger to the sauce for a spicy and refreshing flavor.
- Pineapple Orange Caramel Sauce: Add orange zest or juice to the sauce for a citrusy twist.
- Pineapple Chili Caramel Sauce: Add a pinch of chili powder or flakes to the sauce for a spicy and sweet combination.
- Pineapple Vanilla Caramel Sauce: Add a vanilla bean or vanilla extract to the sauce for a classic and comforting flavor.
Q: Can I use fresh pineapple juice instead of canned pineapple juice?
A: Yes, you can use fresh pineapple juice instead of canned pineapple juice. Simply juice fresh pineapples and measure out 1 cup.
Q: Can I use salted butter instead of unsalted butter?
A: It’s not recommended to use salted butter in this recipe as it may affect the flavor of the sauce. However, if you only have salted butter on hand, you can use it but reduce the amount of salt in the recipe.
Q: Can I use light cream instead of heavy cream?
A: It’s not recommended to use light cream in this recipe as it may result in a thinner and less creamy sauce. However, you can use half-and-half or whole milk as a substitute, but the texture and flavor of the sauce may be different.
Q: Can I double the recipe?
A: Yes, you can double or triple the recipe to make more sauce. Just make sure to use a larger saucepan and adjust the cooking time accordingly.
Q: Can I use this sauce as a topping for savory dishes?
A: While pineapple caramel sauce is traditionally used as a topping for sweet dishes, you can experiment with using it as a topping for savory dishes such as grilled chicken or pork.
Q: Can I reheat the sauce if it becomes too thick?
A: Yes, you can reheat the sauce over low heat, stirring constantly, to loosen it up if it becomes too thick.
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Pineapple Caramel Sauce
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
1 ½ cups sugar
1 cup pineapple juice
¼ cup heavy cream – room temperature
5 tbs unsalted butter – room temperature
1 tbs corn syrup
- In a medium saucepan, add sugar, corn syrup, and pineapple juice. Stir to combine.
- Cook over medium heat for 20-25 minutes until it begins to take on a light amber color.
- Remove from heat.
- Add butter and stir until melted.
- Add heavy cream slowly and stir until combined.
- Place into a container and allow to cool to room temperature before refrigerating.
Keywords: pineapple caramel sauce, caramel sauce