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Prepare to be transported to the tropics with this Caribbean Spiced Pineapple Slice! Sweet baked pineapple jam, spiced with cinnamon, ginger and clove, on a biscuit base, topped with rich dark chocolate. It’s an easy, sweet recipe that is sure to impress and can be made vegan and gluten free!
I absolutely love the flavour of chocolate and pineapple together (like the candy). Still, I wanted a sweet dessert or treat that takes this flavour combination to the next level. So, after 3 months of tweaking, I finally nailed it, and you won’t be disappointed!
This Caribbean Spiced Pineapple Slice was inspired by the flavours of Kraken spiced rum (if you know, you know), and trust me, the flavours are worth the effort! What you get with this recipe is:
- A nutty biscuit base.
- A sweet pineapple jam (no pectin) made with fresh pineapple chunks, cinnamon, ginger and clove, and
- A slightly bitter, dark chocolate topping that doesn’t crack (helps balance the pineapple jam!)
Why you'll love this Caribbean Spiced Pineapple Slice
There are just so many different things to love about this pineapple slice, such as:
- The perfect balance of sweet and tart,
- It is easy to make – no difficult techniques like candy making,
- Uses everyday ingredients that you’ll easily find in a supermarket,
- It’s budget friendly – cost me AUD$11.00 (~USD$7.30) to make (but can be cheaper!), and
- It’s more nutritious than other slice recipes.
Although chocolate and jam are best eaten in moderation (since they are discretionary foods), this recipe balances them with healthy ingredients such as extra virgin olive oil, wholegrain flour and meals and chia seeds. So this Caribbean Spiced Pineapple Slice is the perfect snack or dessert recipe satisfy your sweet tooth cravings and provide some health benefits!
Benefits of pineapple
Pineapples is a good source of essential nutrients, and comes with many benefits, such as:
- The main nutrient in pineapple is vitamin C, which doubles as an antioxidant, helps strengthen our bodies’ resistance to infections and is used to make collagen (a protein needed for wound healing).
- Is a good source of manganese, which assists with bone formation, immune system function and blood clotting.
- Also has a good amount of vitamin B6, which is used to metabolise proteins and to make the haemoglobin part of red blood cells, which carries oxygen around our bodies.
- Contains a group of enzymes called ‘bromelain’, for which initial research implies may have anti-inflammatory properties, promote healthy immune system function, and more. However, further research is needed.
- Has antioxidants, such as vitamin C and beta carotene, which may help reduce damage from free radicals, inflammation and risk of certain chronic diseases.
However, it is important remember that pineapples are naturally higher in sugar, and therefore should still be eaten in moderation.
Recipe suitability
This Caribbean Spiced Pineapple Slice contains a moderate amount of dietary fibre, at 4.3g per serve, which is not bad for a small piece! This also makes it a good option for supporting gut health. While this pineapple slice is not low in fat, it is mostly healthy fats from heart-healthy ingredients such as extra virgin olive oil, wholemeal flour, and almond meal. However, it is low in cholesterol and sodium. Additionally, it is vegetarian and can be made gluten-free and vegan with simple swaps!
Ingredients for Caribbean Spiced Pineapple Slice
CARIBBEAN SPICED PINEAPPLE JAM
- Pineapple – An indigenous Caribbean fruit that gives the classic tropical flavour. Scroll up to read about the benefits of pineapple.
- Ginger – Gives a warm, peppery kick that is a classic in Caribbean cuisine. Ginger contains a chemical called gingerol, which has anti-inflammatory and antioxidant properties. Research indicates that ginger may also help relieve nausea and vomiting.
- Chia seeds – Are a fantastic source of dietary fibre, which supports gut health by feeding our gut bacteria, may prevent and relieve constipation, and may help reduce the risk of several health conditions. Chia seeds also contain omega-3 fatty acids, a polyunsaturated fat which has been linked to brain function and heart health.
- Maple syrup – Adds a touch of sweetness to balance out the tart pineapple. However, maple syrup still contains a lot of sugar, so it is best eaten in moderation.
- Spices – I used ground cinnamon and clove.
- Extra virgin olive oil – To help with cooking the pineapple.
BISCUIT BASE
- Wholemeal flour – Is a more nutritious alternative to white flour, as it contains more dietary fibre and micronutrients.
- Almond meal – Gives a nuttiness to the base. Almonds are rich in vitamin E, an essential nutrient (doubles as an antioxidant), which helps to protect our bodies from free radicals caused by exposure to harmful substances such as radiation, air pollution and chemicals. Almonds are also loaded with calcium (mainly in the skins!), which is used for maintaining strong bones and teeth, nerve function and muscle contractions.
- Flaxseed meal – Acts as a binder, making it a great vegan alternative to eggs in baking. Flaxseed meal is not only rich in dietary fibre. It is also loaded with magnesium, which helps regulate muscle and nerve function, blood glucose levels, and blood pressure. Magnesium is also used to make proteins, bone, and DNA.
- Milk – Preferably low fat.
- Extra virgin olive oil – Is a wonderful healthy oil that is rich in unsaturated fats, antioxidants and has anti-inflammatory properties. Research suggests regularly eating extra virgin olive oil may be beneficial for reducing LDL (bad) cholesterol levels, blood pressure and may be protective against heart disease. It is also one of the most stable cooking oils!
DARK CHOCOLATE TOP
- Dark chocolate – While it is a slightly healthier alternative to white / milk chocolate, it is still considered a discretionary (or a sometimes) food.
- Extra virgin olive oil – Helps to thin out the melted dark chocolate.
How to tell if your pineapple is ripe
Sometimes it can be difficult to tell whether a pineapple is ready. These are 3 ways I use to tell if a pineapple is ripe:
- Smell – Pick up the pineapple and sniff the bottom. If it smells fruity and sweet, chances are it is ripe. If there is no smell, it is underripe. Otherwise, if it starts to have a fermented smell (sort of like vinegar), then it is overripe.
- Firmness – Give the pineapple a gentle squeeze. If it feels firm with a little bit of give, it is ripe. Very firm or rock solid pineapples are underripe, and very soft pineapples are overripe.
- Colour – A ripe pineapple will have a light or medium yellow colour, and maybe a little bit of green. Pineapples that are green are underripe, whereas dark yellow or orange are overrecipe.
Looking at the diagram below, I’d say a 4 or 5 is perfect for making the pineapple jam in this recipe.
Always double check the bottom of the pineapple to make sure it is not covered in mould.
How to make Caribbean Spiced Pineapple Slice
CARIBBEAN SPICED PINEAPPLE JAM
- Preheat the oven to 220°C/430°F.
- In a small bowl, add the cinnamon, clove, maple syrup and extra virgin olive oil. Stir to mix. Place the pineapple chunks into a large bowl. Pour the spice syrup over the pineapple chunks and stir to mix.
- Line a large baking tray with baking paper. Using a set of tongs, add the spiced pineapple chunks to the baking tray while reserving all the spiced pineapple juice left at the bottom of the bowl. Cook the pineapple chunks for 25-30 minutes, turning halfway. Baking the pineapple first helps to toast the spices and remove excess juices. Remove the pineapple from the oven and set them aside to cool slightly.
- Once the pineapple chunks are lukewarm, transfer them to a food processor and pulse until the pieces are broken up but still slightly chunky. Be sure to rinse and dry your food processor bowl afterwards, as it will be needed to make the base later on.
- Transfer the chunky pineapple mix to a small saucepan (preferably non-stick) with the grated ginger, chia seeds and reserved spiced pineapple juice. Heat the small saucepan over medium-high heat until the pineapple jam mix starts to bubble. Turn the heat down to medium and cook, stirring occasionally, until most of the liquid has evaporated. The jam is done when no liquid pools on the surface.
- Remove the pineapple jam mixture from the heat and set aside.
BISCUIT BASE
- Preheat the oven to 180°C/350°C.
- Grease and line a brownie / slice pan with baking paper (the pan I used was 27.5 x 17.5 x 3.5cm / 11 x 7 x 1.5″). Make sure you have some baking paper hanging over the longer sides of the slice pan, as you will need these later to help lift out the pineapple slice once it is set.
- Add the wholemeal flour, almond meal, and flaxseed meal to your food processor bowl. In a small bowl, combine the milk and extra virgin olive oil. Turn on the food processor. While the blades are spinning, pour in the milk and extra virgin olive oil and mix until the ingredients are blended to form a coarse crumb. The base mixture may stick to the bottom of your food processor bowl, but this can easily be lifted with a silicon/rubber spatula.
- Tip the base mixture into the lined slice pan and firmly press into an even layer. I used a large egg flipper for this, as it’s quicker and makes the base more even.
- Place the slice pan into the oven and cook for 20 minutes or until lightly golden brown. Remove from the oven and set aside to cool. Don’t be alarmed if your base has shrunk a bit and come away from the edges. This is normal.
DARK CHOCOLATE TOP
- In a small, microwave-safe bowl, add the dark chocolate and extra virgin olive oil. Place the bowl in the microwave and heat for 10-15 seconds. Remove the bowl from the microwave and stir. Continue heating, for 10-15 seconds at a time and stirring the dark chocolate until it is runny and lump-free.
ASSEMBLING THE PINEAPPLE SLICE
- Scoop the spiced pineapple jam onto the biscuit base. Gently spread the pineapple jam to form an even layer covering the biscuit base (a cake palate knife works great for getting an even layer!). Note: The pineapple jam must be warm for the chocolate topping to spread! Cold pineapple jam will cause the chocolate to solidify quicker and spread unevenly (I found this out the hard way!). If your spiced pineapple jam is cold, place it into a microwave-safe container and heat it for 1-2 minutes or until it is warm to the touch.
- Pour the melted dark chocolate on top of the pineapple jam and spread it evenly to cover all the jam. I found it quicker and easier to tilt the pan side to side, as the chocolate will run freely while the pineapple jam is warm.
- Place the pineapple slice in the fridge for 1 hour to set. Remove the slice from the fridge and gently lift it out of the slice pan onto a chopping board using the overhanging sides of the baking paper. Let the pineapple slice sit for 5 minutes to slightly warm the dark chocolate top, then cut into squares or bars with a knife.
Storage
This pineapple slice will keep in an airtight container in the fridge for up to 1 week (if they even last that long!).
The slice can be frozen for up to 3 months, but you will freezer film/paper to separate the pieces of pineapple slice if stacking them.
Substitutes & variations
This recipe should also work with pineapple slices in a can. Canned fruit often comes with added sugar from the juice or syrup. Where possible, choose a can of pineapple slices with ‘no added sugar’, or one that has the lowest sugar per 100g.
Other fruit that will work with this recipe:
- Orange – Would be my next best choice, as the citrus flavour will work with the spices and the chocolate.
- Fig – Expensive, but the flavours would certainly work well together.
- Peaches – Work surprisingly well the spices used in the jam.
Alcohol – I would recommend a Caribbean-style rum, such as Kraken spiced rum. Simply add 1 tablespoon of rum to the saucepan with the reserved spiced pineapple juice. Do note, this will likely increase the time needed to evaporate all the liquid from the pineapple jam. Or if making ahead, add the rum at the end of step 5 and place in the fridge (it should be absorbed).
Other dietary substitutes
In the case of nut allergies or if you want to reduce the cost, replace the almond meal with extra wholemeal flour.
Substitute the milk for an unsweetened plant-based milk (preferably calcium-fortified) and use a vegan friendly dark chocolate to make this pineapple slice vegan.
To make this recipe gluten free, switch the wholemeal flour for almond meal or any other type of flour that is certified as gluten-free (e.g. buckwheat, sorghum, amaranth, etc).
Tips
If you’re not feeling up to making the whole pineapple slice recipe, I can confirm that the Caribbean spiced pineapple jam is also good on ice cream and toast!
Heat the chocolate in short bursts, otherwise you risk burning it!
More healthy sweets
Hungry for more?
Servings: 15 pieces
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Ingredients
Caribbean Spiced Pineapple Jam
- 5 cups pineapple, cut into 1-2 inch chunks (Note 3)
- 1 1/2 tsp ground cinnamon
- 1/3 tsp ground clove
- 1 tbsp maple syrup
- 2 tsp extra virgin olive oil
- 1 1/2 tbsp chia seeds
- 1 1/2 tsp grated ginger
Biscuit Base
- 1 1/4 cups wholemeal flour
- 1/3 cup almond meal
- 1/3 cup flaxseed meal
- 1/2 cup milk, low fat
- 1 1/2 tbsp extra virgin olive oil
Dark Chocolate Top
- 80 g dark chocolate melts
- 1 tbsp extra virgin olive oil
Instructions
Caribbean Spiced Pineapple Jam
- Preheat oven to 220°C/430°F.
- In a small bowl, add the cinnamon, clove, maple syrup and extra virgin olive oil. Stir to mix. Place the pineapple chunks into a large bowl. Pour the spice syrup over the pineapple chunks and stir to mix.
- Line a large baking tray with baking paper. Using a set of tongs, add the spiced pineapple chunks to the baking tray while reserving all the spiced pineapple juice left at the bottom of the bowl. Cook the pineapple chunks for 25-30 minutes, turning halfway. Baking the pineapple first helps to toast the spices and remove excess juices. Remove the pineapple from the oven and set them aside to cool slightly.
- Once the pineapple chunks are lukewarm, transfer them to a food processor and pulse until the pieces are broken up but still slightly chunky. Be sure to rinse and dry your food processor bowl afterwards, as it will be needed to make the base.
- Transfer the chunky pineapple mix to a small saucepan (preferably non-stick) with the grated ginger, chia seeds and reserved spiced pineapple juice. Heat the small saucepan over medium-high heat until the pineapple jam mix starts to bubble. Turn the heat down to medium and cook, stirring occasionally, until most of the liquid has evaporated. The jam is done when no liquid pools on the surface.
- Remove the jam mixture from the heat and set aside.
Biscuit Base
- Preheat the oven to 180°C/350°C.
- Grease and line a brownie / slice pan with baking paper (the pan I used was 27.5 x17.5 x 3.5cm / 11 x 7 x 1.5"). Make sure you have some baking paper hanging over the longer sides of the slice pan, as you will need these later to help lift out the slice.
- Add the wholemeal flour, almond meal, and flaxseed meal to your food processor bowl. In a small bowl, combine the milk and extra virgin olive oil. Turn on the food processor. While the blades are spinning, pour in the milk and extra virgin olive oil and mix until the ingredients are blended to form a coarse crumb. The base mixture may stick to the bottom of your food processor bowl, but this can easily be lifted with a silicon/rubber spatula.
- Tip the base mixture into the lined slice pan and firmly press into an even layer. I used a large egg flipper for this, as it's quicker and makes the base more even.
- Place the slice pan into the oven and cook for 20 minutes or until lightly golden brown. Remove from the oven and set aside to cool. Don't be alarmed if your base has shrunk a bit and come away from the edges. This is normal.
Dark Chocolate Top
- In a small, microwave-safe bowl, add the dark chocolate and extra virgin olive oil. Place the bowl in the microwave and heat for 10-15 seconds. Remove the bowl from the microwave and stir. Continue heating, for 10-15 seconds at a time and stirring the dark chocolate until it is runny and lump-free.
Assembling the Pineapple Slice
- Scoop the pineapple chia jam onto the biscuit base. Gently spread the jam to form an even layer covering the biscuit base (a cake palate knife works great for getting an even layer!). Note: The pineapple jam mustbe warm for the chocolate topping to spread! Cold pineapple jam will cause the chocolate to solidify quicker and spread unevenly. If your pineapple jam is cold, place it into a microwave-safe container and heat it for 1-2 minutes or until it is warm to the touch.
- Pour the melted dark chocolate on top of the pineapple jam and spread it evenly to cover all the jam. I found it quicker and easier to tilt the pan side to side, as the chocolate will run freely while the pineapple jam is warm.
- Place the pineapple slice in the fridge for 1 hour to set. Remove the slice from the fridge and gently lift it out of the slice pan onto a chopping board using the overhanging sides of the baking paper. Let the pineapple slice sit for 5 minutes to slightly warm the dark chocolate top, then cut into squares or bars with a knife.
Notes
- Health benefits - Details regarding the benefits of pineapples and other ingredients in this recipe are in the post above.
- Step by step instructions with photos - Detailed in the post above.
- Pineapple - While fresh pineapple is preferable to reduce the amount of sugar, this recipe should also work canned pineapple. Canned fruit often comes with added sugar, so where possible, choose 'no added sugar' canned pineapple. Just make sure to drain it well and reserve 1 tablespoon of the canned juices. Other suitable fruits would be orange, figs or peaches.
- Alcohol - I would recommend a Caribbean-style rum, such as Kraken spiced rum. Simply add 1 tablespoon of rum to the saucepan with the reserved spiced pineapple juice, or if making ahead, add the rum at the end of step 5 and place in the fridge (it should be absorbed). Do note that adding extra liquid will likely increase the time needed to evaporate all the liquid from the jam.
- Nut allergies – Replace the almond meal with extra wholemeal flour. This is also a good way to reduce the cost of the slice.
- Vegan - Substitute the milk for an unsweetened plant-based milk (preferably calcium-fortified) and use a vegan friendly dark chocolate.
- Gluten free - Switch the wholemeal flour for almond meal or any other type of flour that is certified as gluten-free (e.g. buckwheat, sorghum, amaranth, etc).
- Storage - Will keep in an airtight container in the fridge for up to 1 week (if they even last that long!). Otherwise, it can be frozen for up to 3 months, but you will need freezer film/paper to separate the pieces of pineapple slice if stacking them.
- Nutrition - Calculated per serve, assuming 15 serves.
Nutrition
Serving: 103g, Calories: 173kcal (9%), Carbohydrates: 23g (8%), Protein: 4g (8%), Fat: 8g (12%), Saturated Fat: 1.7g (11%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 1mg, Sodium: 7mg, Potassium: 169mg (5%), Fiber: 4.3g (18%), Sugar: 9g (10%), Vitamin A: 54IU (1%), Vitamin C: 28mg (34%), Calcium: 53mg (5%), Iron: 2mg (11%)
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