With its golden hue, sweet-tart flavor, and drip-down-your-chin juiciness, pineapple is one of those stellar ingredients that can turn a ho-hum recipe into a great one. In this delicious collection of sweet and savory vegan pineapple recipes, you’ll find everything from cool nice cream to hearty burgers, supremely munchable wraps, satisfying salads, succulent stir-fries, creamy oatmeal, party-ready pizza, and so much more. If eating healthy is important to you, we’ve got you covered: All the recipes are oil-free and made with whole-food, plant-based ingredients.
Ideal for a special breakfast or every day, this heavenly slow-cooker oatmeal saves time in the morning and is like dessert for breakfast. Crushed pineapple, grated carrot, and toasted coconut flakes give it a warm and welcoming tropical flavor profile, and steel-cut oats become creamy while retaining some structure. Writes a commenter, “Can you feel the palm fronds waving in the breeze? This is a go-to staple. Love the tropical profile!”
Marinated in coconut milk, lime zest, and cayenne pepper, these delectable fresh fruit skewers will be remembered long after you’ve finished licking your fingers. Pineapple, kiwi, papaya, and mango work well here, but feel free to get creative and use available fresh fruits. Serving the fruit on skewers makes it easy to savor the unique and delicious flavors; however, you could also throw all the ingredients into a bowl for a showstopping salad. Notes a reviewer, “Made this with Pad Thai as a side dish on a bed of lettuce. It was beautiful and had a wonderfully fresh burst of flavors. You will not be disappointed.”
This vibrant stir-fry from Carbolicious author Bonny Rebecca, features an array of colorful veggies, fresh or canned pineapple, and a simple ginger- and garlic-infused teriyaki sauce. Serve over jasmine rice for an aromatic, veggie-forward meal you’ll never tire of. A commenter shares, “My husband and I both loved this recipe—and he’s not fully into plant-based!”
Juicy pineapple, nutty coconut flakes, and crispy jerk-seasoned plantain chips add a tropical flair to this hearty grain bowl. Fresh arugula adds a peppery base, red or orange bell pepper adds color and sweetness, and a simple dressing of jerk-seasoned pineapple juice ties everything together nicely. Note: The recipe uses a three-grain mix of steel-cut oats, sorghum, and wild rice, but feel free to use whatever grains you have on hand.
With a top-notch ingredient like fresh pineapple, the less you do to it, the better. In this sorbet-like granita, the sweet-tart flavor of pineapple is enhanced with a splash of maple syrup, vanilla bean, lemon juice, and mint leaves, resulting in a cooling, palate-cleansing treat. Shares a reviewer, “Very good, very fast, and easy to make.”
In this mouthwatering breakfast bowl, oats are cooked with mashed banana and plant milk to heighten the sweetness naturally and make everything magnificently creamy. Top with fresh or crushed pineapple and other fruits such as strawberries and blueberries. For extra pizzazz, sprinkle a few vegan chocolate chips over the top. Writes a fan, “Delish, thanks. I added some walnut and hemp seed.”
In these beautiful breadless vegan burgers, caramelized grilled pineapple steaks perfectly complement the teriyaki-infused mushroom and rice patty. Serve over lettuce with a quick carrot pickle for an unforgettable summer meal you’ll make again and again. One reviewer offers, “This was quite tasty. I made the mistake of using a bun instead of the recommended bibb or red-leaf lettuce. Stick with the lettuce as I think the bun dulled the flavors a bit.”
In this lively warm-weather salad, spinach’s tender dark green leaves perfectly set off the sweet-tart juicy flavors of fresh strawberries and caramelized grilled pineapple. Throw in a handful of crunchy edamame, fresh chives, nutty toasted almonds, and a drizzle of strawberry-Dijon vinaigrette for a colorful, texture-rich salad that’s a treat for your eyes as well as your taste buds. One fan describes the dressing as “the best [they’ve] ever tasted!”
Sick of the same old salad? Looking for a special vegan side dish to take to a gathering? This unique and tasty salad perfectly pairs the chewy, nutty tones of cooked barley with juicy sweet pineapple, soft butter lettuce, crunchy red bell pepper, and tangy scallions. Top with fresh-cut parsley or cilantro and a creamy orange-scented cashew dressing. Note: If you don’t have barley, use brown rice instead.
A party is not a party without a big beautiful platter of fresh fruit. Stunning to look at and always first to go, this bounty of fresh fruit is drizzled with a cinnamon- and ginger-infused citrus dressing. When selecting the fruit, pick ripe in-season fruits of different colors such as pineapple, strawberries, stone fruit, melons, kiwi, and anything else that tickles your fancy. One reviewer says, “This is awesome and easy but has the best of everything.”