Return to Content

Pineapple Rise

Pineapple Rise
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 10-12.

Especially appealing in the summer. When Charlie competed in the Professional Pineapple Cooking Contest in Hawaii, he discovered that cooking technique and style counted in the judging as much as the creation itself.


  • 1 can (20 ounces) crushed pineapple
  • 1-1/2 cups sugar, or 1/2 cup honey
  • 3/4 ounce plain gelatin
  • 6 egg yolks
  • 6 egg whites
  • 1/8 teaspoon salt
  • 1-1/2 cups heavy cream, whipped
  • Whipped cream and strawberries for garnish


Drain and grind or puree pineapple. Add half the sugar or honey. Remove 1 cup of puree and sprinkle gelatin over the top of it to soften. Combine egg yolks and rest of sugar or honey and cook over low heat or in double boiler, stirring until mixture thickens. Add the gelatin mixture and stir until the gelatin dissolves. Cool to lukewarm and add remaining puree. Whip egg whites and salt in a bowl until foamy. Fold in whipped cream. Gently fold in pineapple mixture. Pour into mold or oblong pan. Chill until firm, approximately 2 hours. Garnish with whipped cream and strawberries.
Updated Tuesday, November 6th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.