Looking for a new flavour sensation? Learn how to make Pineapple Ginger Syrup and experience the perfect balance of sweet and spicy! Drizzle it on your breakfast favourites or use it as a dipping sauce for your favourite appetizers – the possibilities are endless!
Are you tired of using the same old boring syrup on your pancakes or waffles? Do you want to add a little kick to your drinks or salad dressings? Then look no further because this Pineapple Ginger Syrup recipe is going to make your day.
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If you’re looking to add a tropical flair to your dishes, then you’re going to love this zingy pineapple ginger syrup. The sweet and tangy flavour of the pineapple goes really well with the spicy kick of ginger.
It is a sweet syrup, as most of them are so there’s no real way to get around it. You can adjust the sugar a bit if you’re worried about overdoing it, but just know that it won’t be quite as syrupy if you cut the sugar too much.
Honestly, the first time I made it, I didn’t expect to love it as much as I did, but there I was, licking it off the spoon with glee. I hope you get the same enjoyment from this recipe as I do.
Key Ingredients
Check out the recipe card below for a full list of ingredients and measurements.
With just 4 simple ingredients, you’ll be on your way to enjoying this pineapple ginger syrup full of bold flavour!
- Pineapple: Use a ripe pineapple. It will be sweeter and give you the best flavour. Look for pineapples that are slightly soft to the touch and have a sweet aroma. You won’t use the actual flesh of the pineapple, just the skin and the core, so keep those pineapple wedges for other uses.
- Ginger: Again, I suggest using fresh ginger root. It will give your syrup a more vibrant and spicy flavor than ginger powder. The best way to maximize its flavour is to thinly slice the ginger into small pieces!
- Sugar: I use granulated white sugar as the sweetener. It lends sweetness without adding any other layers of flavor. You could also use brown sugar which will give your syrup a hint of molasses flavour.
How to Make Pineapple Ginger Syrup
The hardest part about this recipe is peeling and coring the pineapple. Once you’ve got that part done, it’s smooth sailing from there! You’ll end up with about 1 cup of syrup. If you want to make a larger batch, you can easily double the recipe, just make sure you use a saucepan that’s big enough.
- Wash the outside of the pineapple and peel the skin then cut the flesh into 8 wedges. Put the wedges to the side because you don’t need them here! I put them into a container in the fridge to snack on throughout the day.
- Chop the skin and core and add it to a medium-sized pot along with the sugar, ginger pieces, and 4 cups of water.
- Bring everything to a boil and continue boiling on medium heat until the syrup is reduced to 1 cup. This will take about 30 minutes.
- Let the syrup cool, then use a fine mesh strainer to strain it and then place it in a covered jar in the fridge until you’re ready to use it.
Helpful Tips
- Experiment with the amount of ginger. Depending on how much of a spicy ginger kick you’re looking for, you can adjust the amount you add.
- Let the syrup cool before you strain it. It will thicken up slightly and become more ‘syrupy’.
Ways to Use the Syrup
You’ve probably got your own ideas of how you want to use this delicious sugar syrup and here are a few more. It’s surprising how many things go so well with it!
- Drizzle over pancakes, waffles, or French toast. This is my favourite way to enjoy it!
- Mix with sparkling water for a delicious drink on hot summer days
- Use as a glaze for grilled chicken or pork
- Spoon over pavlova nests piled high with strawberries and kiwi fruit for a tropical twist
- Mix with soy sauce and rice vinegar for a delicious salad dressing
- Use as a topping for yogurt or ice cream
- Add to your favourite smoothie recipe for a refreshing burst of ginger flavour
- Use as a dipping sauce for spring rolls or dumplings
- Add some to lemonade making an irresistible pineapple ginger lemonade
Variations
Ok, so you want to jazz the syrup up a bit. I get that! It’s so easy to take the basic recipe and add your own flair. Have fun experimenting! Here are some ideas I think you might like:
- Pineapple Mint Ginger Syrup: Add fresh mint leaves to the syrup while it’s cooking for a refreshing twist.
- Pineapple Cinnamon Ginger Syrup: Add a cinnamon stick to the syrup while it’s cooking for a warm and spicy flavour.
- Pineapple Cardamom Ginger Syrup: Add a few crushed cardamom pods for a unique and aromatic flavour.
- Pineapple Vanilla Ginger Syrup: Add a vanilla bean or a splash of vanilla extract for a touch of comfort.
- Pineapple Jalapeno Ginger Syrup: Give your syrup a spicy kick by adding some sliced jalapenos.
Frequently Asked Questions
I suggest using fresh pineapple for the best flavour. You can use drained pineapple in a can, but just know that the flavour won’t be quite as pronounced.
For sure! Honey or maple syrup would be good options. The flavor and texture might be a little bit different, but it will taste delicious!
You can freeze it in an airtight container for up to two months. Let it thaw at room temperature when you’re ready to use it. I find that freezing affects the consistency of the syrup a bit, but it still tastes the same.
Storage Instructions
The ginger pineapple syrup will keep in an airtight container in the refrigerator for up to two weeks. I keep mine in a glass jar with a lid which works well.
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If you make this recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Simple Pineapple Ginger Sryup
Ingredients
- 1 large pineapple (washed and dried)
- 3 inch piece of ginger root (thinly sliced)
- 1 cup sugar (white granulated)
- 4 cups water
Instructions
- Wash the outside of the pineapple and peel the skin then cut the flesh into wedges. Keep the core and the skin and put the wedges in another container and put in the fridge. You don't need them for this recipe.
- Chop the skin and core and add it to a medium-sized pot along with the sugar, ginger pieces, and 4 cups of water.
- Bring everything to a boil and continue boiling on medium heat until the syrup is reduced to 1 cup. This will take 25 – 30 minutes.
- Let the syrup cool, then use a fine mesh strainer to strain it, and then place it in a covered jar in the fridge until you’re ready to use it.
Notes
- Experiment with the amount of ginger. Depending on how much of a spicy ginger kick you’re looking for, you can adjust the amount you add.
- Let the syrup cool before you strain it. It will thicken up slightly and become more ‘syrupy’.
Ellie G says
I poured it over coconut ice cream. Yum!