🧑🍳 Stuff to Know Before You Start
No Sugar Needed: Fresh pineapple and other fruits bring enough natural sweetness. Skip the added sugar or sweeteners entirely!
Store-Bought Pastry: A ready-made pastry dough is a shortcut that ensures consistent, flaky results. Feel free to make your own if you prefer.
Tropical Flavor: Pineapple, passion fruit, blueberries, and pomegranate come together for a burst of bright, fruity taste.
Moisture Watch: Don’t overcook the pineapple filling. You want a jam-like consistency, not a dry or caramelized mixture.
🥄 Ingredients
- 1–2 fresh pineapple(s) (or frozen chunks)
- Juice of 1 lemon
- 1 tbsp agar-agar
- 6 passion fruits
- A handful of blueberries
- A handful of pomegranate seeds
- 1 sheet store-bought pastry dough
📝 Step by Step
Make the Fruit Base
Chop 1–2 pineapples into small pieces and place them in a frying pan. Drizzle with lemon juice. Cook over medium heat for a few minutes, then stir in 1 tbsp agar-agar.
Keep cooking for about 15–20 minutes until it reaches a jam-like texture—moist and sticky, but not dried out.
Form the Pie
Preheat the oven to 200°C (400°F). Transfer the warm pineapple mixture to a baking dish or pie tin, spreading it evenly. Cut your store-bought pastry dough to fit over the filling. Gently lay the pastry on top, sealing edges if needed.
Oven Time
Place in the oven and bake for 15–25 minutes, or until the pastry is golden brown and crisp. Oven temperatures vary, so keep an eye on it to prevent over-browning.
Add Fruit Finishing Touches
Let the pie cool slightly. Decorate with blueberries and pomegranate, creating any pattern you like. Slice open 6 passion fruits and drizzle the seeds and pulp over the center or across the crust for extra tropical flair.
🍽️ How to Serve This Sugar-Free Pineapple Pie
- Light Dessert: Serve warm with a dollop of coconut yogurt or whipped dairy-free cream.
- Tropical Brunch: Pair a slice with a fruit salad or a fresh mint tea.
- Leftover Makeover: Chill the pie and enjoy it cold for breakfast—it’s like a fruity pastry.
🧠 The Science Behind Success
Natural Sweetness: Fresh pineapple has plenty of sugar; cooking concentrates it. No extra sugar is necessary.
Agar-Agar Setting: Agar thickens as it cools, giving the fruit mixture a slightly jammy consistency that holds under the crust.
📖 From Taiwanese Treat to Global Hit
Traditional Taiwanese pineapple cake (鳳梨酥) is a beloved cookie with a sweet pineapple filling. This simplified pie version transforms that concept into a fuss-free dessert or sweet brunch item. And because fresh fruit can be sweet enough on its own, there’s no need for refined sugar or alternatives—just let nature’s candy shine.
Whether you think of it as a tropical treat or a nod to Taiwan’s famed “pineapple pastry,” this pie is guaranteed to delight. It’s perfect for bridging cultural gaps at the dinner table—everyone loves a slice of fruity, flaky goodness!
❓ Reader Questions Answered
It’s possible, though fresh or frozen yields better flavor and less added sugar. If using canned, opt for unsweetened to keep it sugar-free.
Absolutely. Any tangy fruit purée like mango or kiwi can complement the pineapple nicely. Just drizzle or spoon it on top for color and zing.
You can use a gluten-free pastry sheet if available. Check ingredient labels, as some commercial pastries contain gluten.
Yes, store leftovers in the fridge for up to 2 days. The crust may soften slightly, but the flavor often gets even better the next day.