17 Delicious Pineapple Sage Recipes for Every Occasion

You’re in for a treat! Pineapple sage isn’t just a pretty face in the garden—it’s a versatile herb that can transform your cooking with its sweet, fruity flavor. Whether you’re whipping up a quick weeknight dinner or crafting a show-stopping dish for your next gathering, these 17 pineapple sage recipes are sure to inspire. Let’s dive into a world of flavor that’ll make every meal memorable.

Pineapple Sage Infused Water

Whipping up a refreshing beverage doesn’t have to be complicated, and this Pineapple Sage Infused Water is proof. Perfect for beginners, this recipe combines the tropical sweetness of pineapple with the earthy aroma of sage for a drink that’s as easy to make as it is delightful to sip.

Ingredients

• 1 medium pineapple, peeled and cubed (I find ripe pineapples yield the best sweetness)
• 10 fresh sage leaves (extra leaves can be stored in a damp paper towel in the fridge for future use)
• 8 cups cold water (filtered water ensures the cleanest taste)
• Ice cubes (optional, but I love how it keeps the water chilled without diluting the flavor)

Instructions

1. Begin by thoroughly washing the sage leaves under cold running water to remove any dirt or impurities.
2. In a large pitcher, combine the cubed pineapple and cleaned sage leaves.
3. Pour the 8 cups of cold water over the pineapple and sage, ensuring everything is fully submerged.
4. Cover the pitcher with a lid or plastic wrap and refrigerate for at least 4 hours, though overnight infusion yields a more pronounced flavor.
5. Before serving, give the water a gentle stir to distribute the flavors evenly.
6. Optionally, add ice cubes to individual glasses for an extra chill.

Yielded from this simple infusion is a water that’s subtly sweet with a hint of herbal complexity. The pineapple sage infused water shines when served in a clear glass to showcase its golden hue, making it not just a drink but a centerpiece for your table.

Pineapple Sage Tea

Every summer, I find myself craving something refreshing yet subtly herbal, and that’s when Pineapple Sage Tea comes to mind. It’s a delightful blend that’s as easy to make as it is satisfying to sip.

Ingredients

• 4 cups of water – I always use filtered for the cleanest taste.
• 1/2 cup fresh pineapple sage leaves – Gently packed; they’re the star here.
• 1/4 cup honey – Local if you can find it, for that extra touch of sweetness.
• 1 tbsp lemon juice – Freshly squeezed, it brightens the whole drink.

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Once boiling, remove the saucepan from heat and add the pineapple sage leaves. Let them steep for 10 minutes to infuse the water with their flavor.
3. After steeping, strain the leaves out, pressing them gently to extract all the flavorful liquid.
4. Stir in the honey until fully dissolved, then add the lemon juice, mixing well to combine.
5. Allow the tea to cool to room temperature before serving over ice for a refreshing drink.

Vibrant and aromatic, this Pineapple Sage Tea offers a perfect balance of sweet and herbal notes. Serve it in a tall glass with a slice of lemon or a few fresh sage leaves for an elegant touch.

Pineapple Sage Lemonade

Here’s a refreshing twist on classic lemonade that incorporates the sweet, herbal notes of pineapple sage for a drink that’s as unique as it is delicious. Perfect for those warm summer days when you’re craving something a little different.

Ingredients

• 1 cup fresh lemon juice (about 4-6 lemons, depending on size. I always roll my lemons on the counter before juicing to get the most juice out of them.)
• 1/2 cup fresh pineapple sage leaves, loosely packed (If you can’t find pineapple sage, regular sage works, but the flavor profile will be more herbal than fruity.)
• 1/2 cup granulated sugar (Adjust based on your sweetness preference, but this amount gives a nice balance.)
• 4 cups cold water (Filtered water is my preference for the cleanest taste.)
• Ice cubes (For serving. I like using large ice cubes because they melt slower and don’t dilute the drink as quickly.)

Instructions

1. In a small saucepan, combine the sugar and 1 cup of water. Heat over medium heat, stirring constantly, until the sugar has completely dissolved, about 3-5 minutes. This creates a simple syrup that will evenly sweeten your lemonade.
2. Remove the saucepan from the heat and add the pineapple sage leaves. Let the mixture steep for 10 minutes to infuse the syrup with the sage’s flavor. Tip: The longer you steep, the stronger the sage flavor will be.
3. Strain the sage leaves from the syrup and discard them. Pour the infused syrup into a large pitcher.
4. Add the fresh lemon juice and remaining 3 cups of cold water to the pitcher. Stir well to combine. Tip: For a smoother lemonade, you can strain the lemon juice before adding it to remove any pulp.
5. Fill glasses with ice cubes and pour the lemonade over the ice. Tip: Garnish with a pineapple sage leaf or a slice of lemon for an extra touch of elegance.

Refreshingly tart with a subtle sweetness and herbal undertones, this Pineapple Sage Lemonade is a standout at any gathering. Serve it in mason jars with striped paper straws for a rustic, picnic-ready presentation.

Pineapple Sage Mojito

Just when you thought mojitos couldn’t get any more refreshing, the Pineapple Sage Mojito comes along to prove you wrong. This twist on the classic cocktail combines the tropical sweetness of pineapple with the earthy, slightly peppery flavor of sage for a drink that’s as unique as it is delicious. Let’s dive into how to make this summer staple.

Ingredients

• 1 cup fresh pineapple chunks (the riper, the better for that sweet, sweet flavor)
• 10 fresh sage leaves (plus a few extra for garnish—because we eat with our eyes first)
• 2 tbsp white sugar (I find this amount hits the sweet spot, but adjust if you’re watching your sugar intake)
• 1/2 cup fresh lime juice (about 4 limes, and yes, fresh is non-negotiable here)
• 1/2 cup white rum (go for a quality brand; it really makes a difference)
• 1 cup club soda (chilled, because no one likes a warm mojito)
• Ice cubes (as much as you like, but I recommend filling the glass)

Instructions

1. In a sturdy glass, muddle the pineapple chunks, sage leaves, and sugar together until the pineapple is juicy and the sage is fragrant. Tip: Use the back of a spoon if you don’t have a muddler.
2. Add the lime juice and rum to the glass, then give it a good stir to combine everything. Tip: Stirring now helps dissolve the sugar evenly.
3. Fill the glass to the top with ice cubes, then pour in the club soda. Tip: Pouring the club soda last keeps the bubbles lively.
4. Gently stir once more to mix everything together without losing too much carbonation.
5. Garnish with a sage leaf or two on top for that Instagram-worthy finish.

This Pineapple Sage Mojito is a symphony of flavors—sweet, tart, and herbal all at once. Serve it with a colorful straw and a slice of pineapple on the rim for that extra tropical vibe. Trust me, it’s the kind of drink that’ll have your guests asking for the recipe before they’ve even finished their first glass.

Pineapple Sage Margarita

Baking a Pineapple Sage Margarita is like bringing a tropical vacation to your kitchen, with its refreshing blend of sweet pineapple and aromatic sage. This cocktail is perfect for those warm summer evenings when you crave something light yet flavorful. Let’s dive into making this delightful drink.

Ingredients

• 2 cups fresh pineapple chunks (the riper, the sweeter your margarita will be)
• 1/4 cup fresh sage leaves (plus a few extra for garnish—I love the earthy aroma they add)
• 1/2 cup tequila (silver tequila is my go-to for its clean taste)
• 1/4 cup triple sec (this adds a nice orange flavor that complements the pineapple)
• 3 tbsp lime juice (freshly squeezed makes all the difference)
• 2 tbsp agave syrup (adjust based on how sweet you like your drinks)
• 1 cup ice cubes (plus more for serving)

Instructions

1. In a blender, combine the pineapple chunks, sage leaves, tequila, triple sec, lime juice, and agave syrup.
2. Add 1 cup of ice cubes to the blender. Tip: Crushing the ice slightly before adding can help achieve a smoother texture.
3. Blend on high speed for about 30 seconds, or until the mixture is smooth and the ice is fully incorporated. Tip: If the mixture is too thick, you can add a splash of water to thin it out.
4. Strain the mixture through a fine mesh sieve into a pitcher to remove any large pulp or sage pieces. Tip: For a clearer drink, you can strain it twice.
5. Fill two glasses with ice and pour the margarita mixture over the ice.
6. Garnish each glass with a fresh sage leaf and a small pineapple chunk on the rim for a decorative touch.

Just imagine the first sip—this Pineapple Sage Margarita is a harmonious blend of sweet, tart, and herbal notes, with a texture that’s both smooth and refreshing. Serve it in salt-rimmed glasses for an extra zing, or pair it with a spicy snack to balance the sweetness.

Pineapple Sage Chicken

When you’re looking for a dish that combines the sweetness of fruit with the savory depth of chicken, this Pineapple Sage Chicken recipe is a must-try. It’s a delightful way to bring a tropical twist to your dinner table, perfect for those evenings when you want something a little special without too much fuss.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic chicken tends to have more flavor)
• 1 cup fresh pineapple, diced (ripe pineapple is key for the right sweetness)
• 2 tbsp fresh sage, finely chopped (fresh herbs make all the difference here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup chicken broth (low sodium to control the saltiness)
• Salt and pepper to taste (I like to use sea salt for its mineral quality)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the chicken breasts evenly with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet and sear until golden brown, about 3-4 minutes per side. Tip: Don’t move the chicken too soon to get a good sear.
5. Remove the skillet from heat and sprinkle the diced pineapple and chopped sage over the chicken.
6. Pour the chicken broth into the skillet around the chicken, not over it, to keep the topping intact.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting is crucial for moist chicken.

Ready to serve, this Pineapple Sage Chicken offers a juicy texture with a perfect balance of sweet and savory flavors. For an extra touch, serve it over a bed of quinoa or with a side of roasted vegetables to make it a complete meal.

Pineapple Sage Pork Chops

Begin by imagining the perfect balance of sweet and savory, a dish that brings a touch of the tropics to your dinner table with minimal fuss. Pineapple Sage Pork Chops are just that—a simple yet flavorful recipe that’s perfect for weeknight dinners or impressing guests.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 1/4 cup pineapple juice (freshly squeezed adds a brighter flavor)
• 2 tbsp fresh sage, finely chopped (rub the leaves between your fingers to release their aroma)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup brown sugar (packed for that caramelized crust we love)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops to perfection.
2. In a small bowl, mix together the pineapple juice, chopped sage, olive oil, salt, and black pepper. This marinade is key to infusing the pork with flavor.
3. Place the pork chops in a shallow dish and pour the marinade over them, ensuring each chop is well coated. Let them marinate for at least 30 minutes at room temperature for deeper flavor penetration.
4. Heat a large oven-safe skillet over medium-high heat. Once hot, add the pork chops, reserving the marinade. Sear for 3 minutes on each side until beautifully golden.
5. Sprinkle the brown sugar evenly over the pork chops, then pour the reserved marinade into the skillet. The sugar will melt and create a glossy, flavorful glaze.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Marvel at the caramelized exterior and juicy interior of these Pineapple Sage Pork Chops. The sage’s earthy notes perfectly complement the pineapple’s sweetness, making each bite a delightful contrast. Serve alongside a crisp green salad or roasted sweet potatoes for a complete meal that’s as visually appealing as it is delicious.

Pineapple Sage Glazed Salmon

Salmon, with its rich flavor and versatility, pairs beautifully with the sweet and herbal notes of pineapple sage. This Pineapple Sage Glazed Salmon recipe is a delightful way to bring a touch of sophistication to your weeknight dinners, guiding you through each step to ensure a perfectly glazed, flavorful dish.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra crispiness)
• 1/4 cup pineapple juice (freshly squeezed adds a brighter flavor)
• 2 tbsp honey (I love using local honey for its nuanced sweetness)
• 1 tbsp fresh sage, finely chopped (pineapple sage if you can find it)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
2. In a small saucepan over medium heat, combine pineapple juice, honey, and chopped sage. Simmer for 5 minutes until the mixture thickens slightly, stirring occasionally. Tip: Keep an eye on the glaze to prevent burning.
3. Season salmon fillets evenly with salt and black pepper on both sides.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add salmon fillets skin-side down. Cook for 3 minutes until the skin is crispy. Tip: Don’t move the fillets too soon to ensure a good sear.
5. Brush the top of each fillet generously with the pineapple sage glaze.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, depending on the thickness of your fillets. Tip: Salmon is done when it flakes easily with a fork.
7. Remove from oven and let rest for 2 minutes before serving.

Delightfully glazed, this salmon boasts a crispy skin with a tender, flaky interior, all enveloped in a sweet and herbal glaze. Serve it alongside a quinoa salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Pineapple Sage Shrimp Skewers

Savor the tropical twist on a classic with these Pineapple Sage Shrimp Skewers, perfect for summer grilling. This dish combines the sweetness of pineapple with the earthy aroma of sage, creating a delightful contrast that’s both refreshing and satisfying.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 1 cup fresh pineapple chunks (about 1-inch pieces for even grilling)
• 2 tbsp fresh sage, finely chopped (extra virgin olive oil is my go-to for blending the flavors)
• 2 tbsp olive oil (for that perfect sear)
• 1 tbsp honey (to balance the acidity of the pineapple)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F for the perfect cook.
2. In a large bowl, combine the shrimp, pineapple chunks, chopped sage, olive oil, honey, salt, and black pepper. Toss gently to ensure everything is evenly coated.
3. Thread the shrimp and pineapple alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque and the pineapple has nice grill marks.
5. Tip: Don’t overcrowd the skewers; this ensures each piece cooks evenly. Tip: Keep a spray bottle of water handy to tame any flare-ups. Tip: Let the skewers rest for a minute off the grill before serving to allow the juices to redistribute.

Ready to serve, these skewers offer a juicy bite with a charred sweetness from the pineapple and a herby punch from the sage. For an extra touch, drizzle with a bit of leftover marinade or serve over a bed of coconut rice to soak up all the flavors.

Pineapple Sage Rice Pilaf

Now, let’s dive into creating a Pineapple Sage Rice Pilaf that’s as delightful to make as it is to eat. This dish combines the sweet and tangy flavors of pineapple with the earthy, slightly minty taste of sage, all nestled in fluffy, aromatic rice.

Ingredients

• 1 cup basmati rice – its long grains and fragrant aroma make it my top choice for pilafs.
• 2 cups water – for perfectly cooked rice, the ratio is key.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the dish.
• 1/2 cup fresh pineapple, diced – the sweetness balances the sage beautifully.
• 2 tbsp fresh sage, finely chopped – fresh is best here for that vibrant flavor.
• 1/2 tsp salt – just enough to enhance all the flavors without overpowering.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch, which prevents clumping.
2. In a medium saucepan, heat the extra virgin olive oil over medium heat for about 1 minute until shimmering but not smoking.
3. Add the rinsed rice to the saucepan, stirring constantly for 2 minutes to lightly toast the grains, enhancing their nutty flavor.
4. Pour in the water and add the salt, bringing the mixture to a boil. Tip: A tight-fitting lid is crucial for steaming the rice perfectly.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Resist the urge to peek; steam is your ally here.
6. After 15 minutes, remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to finish steaming.
7. Fluff the rice with a fork, then gently fold in the diced pineapple and chopped sage. Tip: Adding the pineapple and sage off the heat preserves their fresh flavors and textures.
8. Serve warm. Just imagine the fluffy rice grains, each speckled with green sage and juicy pineapple bits, offering a symphony of flavors and textures in every bite. Perfect as a side or topped with grilled chicken for a hearty meal.

Pineapple Sage Quinoa Salad

Unlock the vibrant flavors of summer with this Pineapple Sage Quinoa Salad, a dish that combines the nutty goodness of quinoa with the sweet and herbaceous notes of pineapple and sage. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 cup quinoa (I always rinse mine under cold water to remove any bitterness)
• 2 cups water (for that perfectly fluffy quinoa)
• 1 cup fresh pineapple, diced (the sweeter, the better!)
• 1/4 cup fresh sage leaves, finely chopped (their aroma is just divine)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp honey (for a touch of sweetness)
• 1/2 tsp salt (to bring all the flavors together)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove its natural coating, which can taste bitter.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Listen for a crackling sound; it’s a sign the water has been absorbed.
3. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the quinoa to steam and become fluffy.
4. While the quinoa cooks, dice the pineapple into small, bite-sized pieces and finely chop the sage leaves.
5. In a large bowl, whisk together the olive oil, honey, and salt until well combined.
6. Fluff the quinoa with a fork and add it to the bowl with the dressing. Stir to combine.
7. Gently fold in the diced pineapple and chopped sage until everything is evenly distributed. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The Pineapple Sage Quinoa Salad boasts a delightful contrast of textures, from the fluffy quinoa to the juicy pineapple bites. Its flavor profile is a harmonious blend of sweet, savory, and herbal notes, making it a standout dish at any summer gathering. Serve it in a hollowed-out pineapple half for an eye-catching presentation that’s sure to impress.

Pineapple Sage Sorbet

Discover the refreshing and aromatic delight of Pineapple Sage Sorbet, a perfect blend of tropical sweetness and herbal notes that’s surprisingly simple to make. This guide will walk you through each step, ensuring a smooth and flavorful outcome.

Ingredients

• 2 cups fresh pineapple, cubed (ripe pineapple works best for natural sweetness)
• 1/4 cup fresh sage leaves, finely chopped (pineapple sage if you can find it, for an extra flavor kick)
• 3/4 cup granulated sugar (I like to use organic cane sugar for a slight molasses hint)
• 1 cup water
• 1 tbsp lemon juice (freshly squeezed makes all the difference)

Instructions

1. In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring constantly until the sugar completely dissolves, about 3 minutes. This creates a simple syrup that’s the base of our sorbet.
2. Remove the saucepan from heat and add the chopped sage leaves. Let the mixture steep for 15 minutes to infuse the sage flavor. Tip: Covering the saucepan helps retain the aromatic oils.
3. Strain the syrup into a blender, pressing the sage leaves to extract all the flavor. Add the pineapple cubes and lemon juice. Blend until smooth. Tip: For a smoother texture, strain the mixture again to remove any pineapple fibers.
4. Pour the mixture into a shallow dish and freeze for 4 hours, stirring every hour to break up ice crystals. Tip: Using a metal dish speeds up the freezing process.
5. After the final freeze, let the sorbet sit at room temperature for 5 minutes before scooping. This makes it easier to serve.

You’ll love the creamy yet light texture of this sorbet, with the pineapple’s sweetness perfectly balanced by the sage’s herbal notes. Try serving it in hollowed-out pineapple halves for a stunning presentation that’s sure to impress.

Pineapple Sage Panna Cotta

Gently whisking together cream and sugar forms the base of our Pineapple Sage Panna Cotta, a dessert that’s as refreshing as it is elegant. This guide will walk you through each step, ensuring a silky, perfectly set panna cotta every time.

Ingredients

• 2 cups heavy cream (I find organic cream gives a richer flavor)
• 1/2 cup granulated sugar (for a slightly less sweet version, reduce to 1/3 cup)
• 1 tbsp fresh pineapple sage leaves, finely chopped (the fragrance is incredible!)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 2 1/4 tsp unflavored gelatin (this is the perfect amount for a firm yet wobbly texture)
• 3 tbsp cold water (to bloom the gelatin)

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let it sit for 5-10 minutes until it blooms and becomes spongy.
2. In a medium saucepan over low heat, combine heavy cream and sugar. Stir constantly until the sugar dissolves, about 3-4 minutes. Do not let it boil.
3. Remove the saucepan from heat. Stir in the chopped pineapple sage and vanilla extract. Cover and let steep for 20 minutes to infuse the flavors.
4. Strain the cream mixture through a fine-mesh sieve into a clean bowl, pressing on the sage leaves to extract all the flavor.
5. Return the strained cream to the saucepan over low heat. Add the bloomed gelatin, stirring until completely dissolved, about 2 minutes.
6. Divide the mixture among 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set.

Delightfully creamy with a hint of pineapple and sage, this panna cotta is a dreamy dessert. Serve it with a drizzle of honey or fresh pineapple chunks for an extra tropical twist.

Pineapple Sage Shortbread Cookies

Unveiling the perfect blend of sweet and herbal, these Pineapple Sage Shortbread Cookies are a delightful twist on the classic shortbread, infused with the tropical aroma of pineapple sage. Ideal for beginners, this recipe guides you through each step with precision, ensuring a foolproof baking experience.

Ingredients

– 1 cup unsalted butter (I prefer it at room temperature for easier mixing)
– 1/2 cup granulated sugar (for that just-right sweetness)
– 2 cups all-purpose flour (sifted to avoid lumps)
– 1/4 cup finely chopped pineapple sage leaves (fresh from the garden for the best flavor)
– 1/2 tsp vanilla extract (my secret to enhancing the herbal notes)
– A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Tip: This step is crucial for the texture, so don’t rush it.
3. Gradually mix in the sifted flour, chopped pineapple sage leaves, vanilla extract, and a pinch of salt until the dough comes together. Tip: If the dough feels too sticky, a little more flour can be added, but sparingly to keep the cookies tender.
4. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill in the refrigerator for 30 minutes. Tip: Chilling makes the dough easier to slice and helps the cookies hold their shape while baking.
5. Slice the dough into 1/4-inch thick rounds and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them; shortbread can go from perfect to overdone quickly.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Aromatic and buttery, these Pineapple Sage Shortbread Cookies offer a crisp texture with a melt-in-your-mouth quality. Serve them alongside a cup of herbal tea or as a unique dessert garnish to impress your guests.

Pineapple Sage Cupcakes

You’ll find these Pineapple Sage Cupcakes to be a delightful twist on the classic cupcake, infusing the tropical sweetness of pineapple with the herbal notes of sage. Perfect for summer gatherings or a cozy afternoon treat, this recipe is as enjoyable to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/4 cup brown sugar (adds a lovely depth)
• 1 tsp baking powder (the backbone of our rise)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, room temperature (softened for easy mixing)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup pineapple juice (freshly squeezed is my preference)
• 1/4 cup finely chopped pineapple sage leaves (the star of the show)
• 1 tsp vanilla extract (for that warm, inviting aroma)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. This ensures even baking and easy cleanup.
2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Combining these dry ingredients first prevents overmixing later.
3. In a large bowl, beat the softened butter until creamy, about 2 minutes. This step is crucial for a light texture.
4. Add the eggs one at a time to the butter, beating well after each addition. Room temperature eggs blend more smoothly.
5. Alternately add the dry ingredients and pineapple juice to the butter mixture, starting and ending with the dry ingredients. This method keeps the batter smooth.
6. Fold in the chopped pineapple sage leaves and vanilla extract. The sage should be evenly distributed for consistent flavor.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows room for the cupcakes to rise.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience here ensures they set properly.

Each bite of these cupcakes offers a moist crumb with bursts of pineapple and a subtle hint of sage, making them a unique treat. Serve them with a dollop of whipped cream and a sage leaf garnish for an extra special touch.

Pineapple Sage Jam

Venturing into the world of homemade jams can be both rewarding and delicious, especially when you start with something as uniquely flavorful as Pineapple Sage Jam. This guide will walk you through each step, ensuring even beginners can achieve a perfect batch.

Ingredients

• 4 cups fresh pineapple, finely chopped (ripe pineapple works best for a natural sweetness)
• 1 cup fresh sage leaves, tightly packed (I love the aromatic punch they add)
• 2 cups granulated sugar (adjusting the sugar can alter the jam’s consistency, so measure carefully)
• 1/4 cup lemon juice (freshly squeezed gives the brightest flavor)
• 1 packet (1.75 oz) powdered pectin (this ensures your jam sets perfectly every time)

Instructions

1. In a large pot, combine the chopped pineapple and sage leaves. Cook over medium heat for 10 minutes, stirring occasionally, until the pineapple softens.
2. Add the sugar and lemon juice to the pot, stirring until the sugar is completely dissolved. This step is crucial for avoiding graininess in your jam.
3. Bring the mixture to a rolling boil that cannot be stirred down, then add the powdered pectin. Boil for exactly 1 minute, stirring constantly. Timing here is key to achieving the right set.
4. Remove the pot from heat and skim off any foam from the surface with a spoon. This will give your jam a clearer appearance.
5. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Silky with a vibrant flavor, this Pineapple Sage Jam strikes a delightful balance between sweet and herbal. Try it spread over warm biscuits or as a glaze for grilled chicken to explore its versatility.

Pineapple Sage Honey

First, let’s dive into the delightful world of Pineapple Sage Honey, a unique and aromatic concoction that’s as easy to make as it is versatile. Perfect for drizzling over desserts, stirring into tea, or even as a glaze for meats, this recipe will quickly become a staple in your kitchen.

Ingredients

• 2 cups fresh pineapple sage leaves – I find the fresher the leaves, the more vibrant the flavor.
• 1 cup local honey – The quality of honey can make or break this recipe, so choose wisely.
• 1/2 cup water – Filtered is my preference to avoid any off tastes.

Instructions

1. Gently rinse the pineapple sage leaves under cold water to remove any dirt or debris. Pat them dry with a clean towel.
2. In a small saucepan, combine the water and honey. Heat over medium heat until the mixture reaches a temperature of 160°F, stirring occasionally to ensure the honey dissolves completely.
3. Add the pineapple sage leaves to the honey mixture, ensuring they are fully submerged. Remove the saucepan from heat and let it steep for 30 minutes. Tip: Covering the saucepan will help retain the aromatic flavors.
4. After steeping, strain the mixture through a fine-mesh sieve into a clean jar, pressing lightly on the leaves to extract all the flavorful liquid. Discard the leaves.
5. Allow the Pineapple Sage Honey to cool to room temperature before sealing the jar. Store it in the refrigerator for up to a month. Tip: Labeling the jar with the date ensures you use it while it’s freshest.

Kindly note, the resulting Pineapple Sage Honey will have a subtly sweet and herbaceous flavor, with a smooth, pourable texture. Try it drizzled over goat cheese on crackers for an unexpected but delicious appetizer.

Conclusion

From refreshing drinks to savory dishes, these 17 pineapple sage recipes offer a delightful twist to your culinary adventures. Perfect for any occasion, they’re sure to impress your family and friends. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty creations too. Happy cooking!