Pineapple Coulis

Pineapple Coulis


  • 1 cup pineapple juice
  • 1 Tablespoon Pineapple Balsamic Vinegar
  • ¼ cup honey
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons salted butter
  • 1 Tablespoon cornstarch
  • Pineapple for garnish (canned or fresh


  • Bring pineapple juice, vinegar, honey, Dijon, and butter to a boil in small saucepan over medium-high heat. Reduce heat to low and let simmer for 5 minutes.
  • In a small bowl, stir together the cornstarch and 1 Tablespoon balsamic until smooth. Add that mixture to the sauce and whisk until thickened, another 1 minute.
  • Transfer to a gravy boat or serving dish.
  • Serve with ham, pork chops, pork tenderloin, or chicken and garnish with Pineapple Slices
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.