Best 9 Vegan Pineapple Recipes For Your Kids

Best 9 Vegan Pineapple Recipes For Your Kids

Best 9 Vegan Pineapple Recipes For Your Kids

Best 9 Vegan Pineapple Recipes For Your Kids

Pineapple is an excellent vegan ingredient. This tropical fruit is a delicious addition to various vegan meals since it is available all year, is high in nutrients like vitamin C and fiber, and is simple to cook.

Pineapples also are high in immune-boosting antioxidants and micronutrients, including vitamin C. Vitamin C, aids our bodies in the battle against illness.

Pineapples also contain bromelain, a digestive enzyme that aids in protein breakdown and digestion in the small intestine.

Let’s try some delicious vegan pineapple recipes for your kids.

Nutrient Content Of Pineapples

Nutrient Content Of Pineapples

Pineapples have a low-calorie count but a high nutritional profile. The nutrients listed below are found in just 1 cup (165 grams) of pineapple chunks. (SOURCE: FoodData Central)

  • Calories: 83
  • Fat: 1.7 grams
  • Protein: 1 gram
  • Carbs: 21.6 grams
  • Fiber: 2.3 grams
  • Vitamin C: 88% of the Daily Value (DV)
  • Manganese: 109% of the DV
  • Vitamin B6: 11% of the DV
  • Copper: 20% of the DV
  • Thiamine: 11% of the DV
  • Folate: 7% of the DV
  • Potassium: 4% of the DV
  • Magnesium: 5% of the DV
  • Niacin: 5% of the DV
  • Pantothenic acid: 7% of the DV
  • Riboflavin: 4% of the DV
  • Iron: 3% of the DV

Is Pineapple Safe For Children?

Pineapple is a tasty addition to a baby's ever-expanding diet. Parents should exercise caution while feeding them. They must be cooked securely, and only one new meal should be offered to the infant at a time. Food introduction must be carefully monitored. citric acid might upset the baby's stomach.

When Is It Safe For A Baby To Eat Pineapple?

When Is It Safe For A Baby To Eat Pineapple?

Although pineapple is a highly healthy fruit, it should only be given to babies over six months. This is when their digestive system learns to deal with various meals.

When introducing citrus or acidic meals to babies, experts advise parents to proceed cautiously. If the baby's sensitivity is high, such foods should be introduced closer to the age.

How To Select A Pineapple For Baby Food?

When purchasing pineapple for a newborn, seek ones labelled ‘gold' or ‘super sweet.' It can be minor or enormous; the size makes no difference. All pineapples have the same texture and nutritional content.

On the other hand, the pineapple you buy should be weighty for its size. Unripe pineapples should never be fed to newborns since they might induce diarrhea, throat discomfort, and vomiting.

Should You Buy Organic Pineapple For Your Child?

Pineapple does not feature on the list of fruits with the highest pesticide residue levels. In any event, the skin of the pineapple must be peeled, and its thickness offers a strong barrier against pesticide absorption. As a result, buying organic pineapples for newborns is not necessary.

Pineapple Mint

1. Pineapple Mint

A mortar and pestle are worth picking up at your local kitchen supply store for muddled herbs and other ingredients while creating drinks and recipes like this one.

Before being blended with fresh lime juice, the sugar and fresh mint leaves are mashed together to form a green sugar.

This combination may be used in various ways, including in exquisite cocktails, but it's most delicious when poured over sliced pineapple.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 4


  • Pineapple: 4 slices
  • Mint leaves: 5
  • Lime juice: 1 teaspoon
  • Brown sugar: 2 teaspoons


  1. Cut the pineapple pieces into slices and set them aside. Place the sugar and mint leaves in a mortar and grind for 1 minute or until the sugar has turned entirely green.
  2. Toss in the lime juice and whisk well. Sprinkle over the pineapple pieces. Enjoy raw pineapple with a different flavour.

Pineapple Cilantro Paletas

2. Pineapple Cilantro Paletas

Paletas are a delicious and healthful dessert prepared from fresh fruit and can also include herbs, spices, and pepper.

Paletas are distinguished from traditional American popsicles by the absence of artificial colours or syrups.

Like Aguas Frescas, they are created with entire and leftover items in your fridge or cupboard. The vegan pineapple recipe kids love very much.

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 5


  • Pineapple: 1 large
  • Cilantro: ½ cup
  • Freshly squeezed lime juice: 1 tablespoon
  • Simple syrup: ¼
  • Water: ¼ cup
  • Pinch of salt


  1. Cut your pineapple into fourths lengthwise to begin. Place the pineapple on its side and core it with a ¼-inch slice, “removing the pointed section (the core). Now, cut the pineapple into 1-inch slices “slices that don't go through the skin.
  2. Turn the pineapple 90 degrees and slice its length without cutting through the rind.
  3. Finally, to detach the pineapple from its skin, slide the knife along the length of the pineapple segment in between the meat on the rind. Blend everything in your blender. Toss in the salt.
  4. Chop your cilantro into small pieces. Use rather large leaves to avoid cilantro being overly finely processed in the blender. A popsicle with too much processing can appear cloudy.
  5. Combine the cilantro, lime juice, and simple syrup in a mixing bowl. To combine, pulse four times. Blend in the water until it is completely smooth.
  6. Fill popsicle moulds halfway with the mixture and cover—for thirty minutes in the freezer. Insert popsicle sticks into the top of the mould after 30 minutes. Allow for another 7½ hours of freezing time or overnight (preferred).
  7. Unmold and savour!

Vegan Pineapple Fried Rice

3. Vegan Pineapple Fried Rice

This Vegan Pineapple Fried Rice is a healthier alternative to your favorite take-out meal! It's a quick vegan meal that's ideal for hectic weeknights.

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4


  • Yellow onion: 1, diced
  • Garlic: 3 cloves, minced
  • Carrots: ½ cup, diced
  • Red bell pepper: 1, diced
  • Cooked brown rice: 3 cups
  • Corn, canned or frozen: ½ cup
  • Green peas, canned or frozen: ½ cup
  • Organic soy sauce or liquid aminos: ¼ cup
  • Sriracha: ½ – 1 tablespoon
  • Pineapple chopped: 1½ cups
  • Chopped peanuts for garnish
  • Green onions, sliced


  1. Warm a little water or oil in a wok or large skillet over medium heat. Cook for 5-7 minutes or until the onions begin to brown.
  2. Garlic, carrots, and bell pepper are added to the pan. Cook for another 5-7 minutes or until the carrots and bell pepper are soft. Stir the mixture constantly.
  3. Stir together the cooked rice, corn, green peas, soy sauce, and Sriracha. Cook for 5-10 minutes or until the rice is heated. Cook for a further 1-2 minutes after adding the pineapple.
  4. Serve with sliced green onion and chopped peanuts.

Vegan Pineapple Upside-Down Cake

4. Vegan Pineapple Upside-Down Cake

This creamy, rich, vegan pineapple upside-down cake has pineapple, cherries, and caramelized brown sugar.

Prep Time: 15 minutes | Cook Time: 55 minutes | Servings: 8

Ingredients For The Topping

  • Vegan butter melted: ¼ cup
  • Light brown sugar: ½ cup
  • Pineapple canned: 10-12 slices
  • Maraschino cherries: 15-20

Ingredients For The Cake

  • All-purpose flour: 1¾ cups
  • White Granulated Sugar: 1 cup
  • Baking Soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Soy Milk or another non-dairy milk: ¾ cup
  • Pineapple Juice reserved from the can or use fresh: ¼ cup
  • Vanilla extract: 2 teaspoons
  • Canola oil or another vegetable oil: ⅓ cup
  • Distilled white vinegar or apple cider vinegar: 1 tablespoon


  1. I am using nonstick spray; coat a 9-inch round cake pan.
  2. Melt the vegan butter, then pour it into the bottom of the cake pan and spread it evenly.
  3. Pour the brown sugar over the melted butter and evenly distribute it.
  4. Then, on the bottom, stack the pineapple pieces. Cut some pieces in half and use them to run up the sides of the cake. Place maraschino cherries in any gaps you find.
  5. While you prepare your cake batter, set the prepared cake pan aside—Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Sift the flour into a mixing basin then stir in the white sugar, baking soda, and salt.
  6. Then, blend the soy milk, pineapple juice, vanilla, oil, and vinegar with a hand whisk until incorporated.
  7. Smooth over the pineapple slices with the back of a spoon. Preheat the oven to 350°F and bake for 55 minutes. At the 30-minute mark, remove it from the oven and cover loosely with foil before returning it to the oven for another 25 minutes.
  8. The foil will keep it from browning too much. When a toothpick pushed into the middle of the cake comes out clean (don't press it too far down, or you'll hit the base, and the toothpick won't come out clean even though the cake is made), it's done.
  9. Allow 10 minutes for the cake to cool before turning it onto a dish or cake stand.
  10. Place a plate or cake stand against the cake pan and turn it upside down on top of the plate or cake stand to flip it. Allow the caramelized brown sugar to trickle down the sides of the cake for a few seconds before lifting the cake pan off.
  11. My kids love the vegan pineapple cake very much.

Vegan Pineapple Cookies

5. Vegan Pineapple Cookies

The softest vegan pineapple cookies you'll ever eat! These cookies are topped with a pineapple glaze that keeps them fresh all year.

Prep time: 10 minutes | Cook time: 12 minutes | Total time: Servings: 24 cookies


  • Vegan butter, cold: ½ cup
  • Brown sugar: 1 cup
  • Unsweetened applesauce: ¼ cup
  • Vanilla: 1½ teaspoons
  • All-purpose flour: 2 cups
  • Baking powder: 1½ teaspoons
  • Baking soda: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Crushed pineapple, drained: 8 oz

Ingredients For The Glaze

  • Powdered sugar: 1 cup
  • Pineapple juice: 3 tablespoons


  1. Preheat the oven to 325° Fahrenheit. Using parchment paper, cover a baking tray. Remove the item from circulation.
  2. Butter and brown sugar should be combined in a large mixing basin. Combine all ingredients in a large mixing bowl and beat until light and fluffy (3-4 minutes).
  3. Just till mixed, add the applesauce and vanilla extract.
  4. Sift the flour, baking powder, baking soda, and salt together in a large mixing bowl. Do not overmix; only beat until nearly incorporated.
  5. Combine the crushed pineapple chunks and the drained pineapple juice in a large mixing bowl. There will be a lot of stickiness in the dough. Allow for 20-30 minutes in the refrigerator to chill.
  6. 1½ tablespoon dough, scooped out onto the baking sheet 9-12 minutes in the oven. Allow cooling for 5 minutes on the baking sheet after removing from the oven. Shift to a cooling rack with caution.
  7. While cooling, combine powdered sugar and pineapple juice in a mixing bowl. Drizzle glaze over the tops of the cookies once they have completely cooled.

Vegan Pineapple Chickpea Salad

6. Vegan Pineapple Chickpea Salad

This healthy, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan variation of the classic Pineapple Chicken Salad. It's creamy, rich, and hearty.

Prep Time: 25 Minutes | Cook time: 25 Minutes | Servings: 4-5 Sandwiches

Ingredients For The Food Processor

  • Chickpeas drained and rinsed: 1- 15½ oz can
  • Pineapple tidbits: ¼ cup

Ingredients For The Salad

  • Celery, diced: 1 cup
  • Red onion, fine dice: ½ cup
  • Pineapple tidbits: ½ cup
  • Toasted pecans, coarsely chopped: ¼ cup

Ingredients For The Sauce

  • Cashews: ½ cup
  • Pineapple tidbits: ½ cup
  • Pineapple juice: ¼ cup
  • Distilled white vinegar: 2 tablespoons
  • Pure maple syrup: 2 teaspoons
  • Hot sauce: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Dried minced onions: 1 tablespoon
  • Sweet paprika: ¼ to 1 teaspoon
  • Dried ground mustard powder: ½ teaspoon
  • Black pepper: ⅛ teaspoon
  • Sea salt: ¼ to 1 teaspoon


  1. Combine the cashews and 15 minutes of boiling water in a small dish. Drain the water and throw the soaked cashews in a high-powered blender after 15 minutes. Place all of the remaining Sauce Ingredients and the soaked cashews in a high-powered blender and blend until smooth. Blend until emulsified and smooth. Put it in the fridge until you're ready to use it.
  2. Rinse the chickpeas and drain them, shaking off any excess water. Place the chickpeas and 14 cup pineapple tidbits in a food processor and pulse for a few seconds until the chickpeas are coarsely minced.
  3. Fill a big bowl with the contents. Toss all salad ingredients into a large mixing dish, including the chopped chickpeas and pineapple mixture.
  4. Toss the mixture gently with the sauce. Check for flavour using a taste test. If necessary, season with extra salt and pepper. Enable about an hour in the refrigerator to allow the flavours to meld.
  5. Serve on a burger bun, toasted bread, wrap, or lettuce cup.

Vegan Pineapple Teriyaki 'Chicken'

7. Vegan Pineapple Teriyaki “Chicken”

This vegan pineapple teriyaki “chicken” is a tofu dish that the whole family will adore because it's sweet, spicy, delicious, and quick to create. 100% plant-based and gluten-free options are available.

Prep time: 5 minutes | Cook time: 15 minutes | Total time: Servings: 5


  • High-protein or extra firm tofu: 1 block
  • Sesame seeds garnish: 2 tablespoons
  • Pineapple slices grilled or sautéed: 5
  • Umami infused macadamia oil: 1-2 tablespoons
  • Soy sauce: 2 tablespoons
  • Coconut aminos: 2 tablespoons
  • Rice vinegar: 1 tablespoon
  • Fresh garlic: 3 teaspoons
  • Fresh ginger: 2 teaspoons
  • Sriracha or chilli paste: 1 teaspoon
  • Maple syrup or agave: 1 tablespoon
  • Toasted sesame oil: ½ tablespoon


  1. Tofu should be cut into 5 even slices. Cook the tofu in the macadamia oil in a nonstick pan over medium heat until the moisture has evaporated—Cook for 10 minutes on each side or until golden brown (flip tofu halfway through).
  2. Whisk together all of the sauce ingredients in a small bowl.
  3. Pour in half of the sauce and cook the tofu for 5 minutes. Toss in the remaining sauce and flip the tofu. Allow the sauce to thicken for a few minutes.
  4. Cook the pineapple on the grill or in a skillet until it is done (5 minutes).
  5. Tofu should be placed on a plate. Serve with sesame seeds and pineapple on top. Serve immediately!

Pineapple Curry

8. Pineapple Curry

Pineapple Dish is a creamy and fragrant vegetarian curry that pairs perfectly with rice. One of my favorite go-to curry dishes is this 25-minute curry!

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4


  • Pineapple chunks: 1- 20 oz can
  • Vegan milk: 1 cup
  • Pineapple juice reserved from the can: ½ cup
  • Diced onion: 1
  • Garlic minced: 2 cloves
  • Olive oil: 2 tablespoons
  • Curry powder: 2 tablespoons
  • All-purpose flour: 1 tablespoon
  • Ground cumin: 2 teaspoons
  • Turmeric: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Paprika: 1 teaspoon
  • Salt to taste


  1. In a nonstick skillet, heat the olive oil.
  2. 3–5 minutes, sauté the onion, garlic, and pineapple until the onions are transparent.
  3. Heat and stir for a minute or two after adding the spices to the pan.
  4. While stirring, slowly pour in the milk and juice. Allow the mixture to simmer for approximately 10 minutes or until it thickens—season with salt to taste.

Pineapple Bread

9. Pineapple Bread

This moist, soft, sweet, and tropical pineapple coconut bread is made with fresh pineapple and shredded coconut for a refreshing summer treat!

In addition to being refined sugar-free, oil-free, dairy-free, gluten-free, and vegan, this pineapple cake recipe is refined sugar-free, oil-free, dairy-free, gluten-free, and vegan!

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour | Servings: 10 slices


  • Rice flour white: 1 cup
  • Oat flour:  1 cup
  • Cornstarch: 1 scant cup
  • Shredded unsweetened coconut: ¾ cup
  • Ground flax seeds: 2 tablespoons
  • Baking powder: 1½ teaspoons
  • Baking soda: ½ teaspoon
  • Fresh pineapple: ½ small/medium
  • Canned coconut milk: ¼ cup
  • Maple syrup: ⅓ cup
  • Vanilla extract: 1 teaspoon
  • Powdered Erythritol: ⅓ heaped cup
  • Canned coconut milk: 1 tablespoon
  • Lemon juice: ½ tablespoon


  1. Chop ½ a small/medium (peeled) pineapple into chunks, then purée in a high-speed blender. This recipe calls for 1½ cups purée. Place aside.
  2. Preheat the oven to 350° Fahrenheit and line a 9-inch loaf pan with parchment paper.
  3. In a food processor or blender, combine all of the dry ingredients. Add the wet ingredients to the dry and pulse until barely mixed.
  4. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the middle of the bread comes out clean.
  5. Allow cooling before whisking together the icing ingredients in a mixing basin. Drizzle the frosting on top of the bread and serve.


Pineapples are high in flavonoids and phenolic acids, antioxidants that protect your cells from free radicals that cause chronic illness.

More research is needed; however, bromelain has been associated with lower cancer risk. Try these vegan pineapple recipes. I hope your kids will love them as much as mine do.

I trust you enjoyed this article about the Best 9 Vegan Pineapple Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!



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