Savor the sweet, aromatic magic of pineapple sage with these 22 exotic creations! Perfect for adventurous home cooks, this tropical herb transforms everyday meals into culinary bliss—from refreshing drinks to savory dishes. Get ready to elevate your kitchen game and impress your taste buds. Dive in and discover how this unique ingredient can bring a burst of sunshine to your cooking!
Pineapple Sage-Infused Lemonade
A refreshing twist on a classic summer drink, this pineapple sage-infused lemonade is perfect for sipping on a hot day. You’ll love how the herbal notes from the sage balance the sweet-tart flavors, making it feel both familiar and exciting. It’s surprisingly easy to whip up, so you can enjoy it anytime you need a cool, flavorful pick-me-up.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the simple syrup:
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup fresh pineapple sage leaves, lightly packed
For the lemonade:
– 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
– 4 cups cold water
– Ice cubes for serving
Instructions
1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat.
2. Stir the mixture constantly until the sugar completely dissolves, about 3-5 minutes.
3. Remove the saucepan from the heat and immediately add 1/2 cup fresh pineapple sage leaves, pressing them down gently with a spoon to submerge.
4. Let the sage steep in the syrup for 15 minutes to infuse the flavor fully.
5. Strain the syrup through a fine-mesh sieve into a heatproof pitcher, discarding the sage leaves.
6. Stir 1 cup freshly squeezed lemon juice into the pitcher with the infused syrup.
7. Add 4 cups cold water to the pitcher and stir everything together until well combined.
8. Chill the lemonade in the refrigerator for at least 30 minutes before serving to let the flavors meld.
9. Fill glasses with ice cubes and pour the chilled lemonade over the ice.
Refreshingly crisp and subtly aromatic, this lemonade has a bright, tangy base with a hint of herbal sweetness from the sage. Serve it over ice with a sprig of fresh sage or a pineapple wedge for garnish, or try mixing it into a cocktail for a grown-up twist—it pairs wonderfully with a splash of vodka or gin on a warm evening.
Grilled Pineapple Sage Chicken Skewers
Unbelievably easy and packed with flavor, these grilled pineapple sage chicken skewers are your new go-to summer meal. You’ll love how the sweet pineapple caramelizes on the grill while the fresh sage adds an earthy, aromatic touch. They’re perfect for a quick weeknight dinner or your next backyard barbecue.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
For the Marinade:
– 1/4 cup olive oil
– 1/4 cup pineapple juice
– 2 tbsp honey
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tbsp fresh sage, finely chopped
– 1 tsp salt
– 1/2 tsp black pepper
For the Skewers:
– 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 cups fresh pineapple, cut into 1-inch chunks
– 1 medium red bell pepper, cut into 1-inch pieces
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup pineapple juice, 2 tbsp honey, 2 tbsp soy sauce, 2 minced garlic cloves, 1 tbsp chopped fresh sage, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Place 1 1/2 lbs of cubed chicken breasts in a large resealable plastic bag or shallow dish, then pour the marinade over the chicken, ensuring all pieces are coated.
3. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate the chicken.
4. While the chicken marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning on the grill.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates with a paper towel dipped in olive oil.
6. Thread the marinated chicken cubes, 2 cups of pineapple chunks, and 1 medium red bell pepper pieces onto the soaked skewers, alternating ingredients for even cooking.
7. Place the skewers on the preheated grill and cook for 5-6 minutes.
8. Flip the skewers using tongs and cook for an additional 5-6 minutes, or until the chicken reaches an internal temperature of 165°F and has visible grill marks.
9. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.
Caramelized and juicy, these skewers offer a perfect balance of sweet pineapple and savory chicken with a hint of herbal sage. The bell peppers add a slight crunch that complements the tender texture. Serve them over a bed of cilantro-lime rice or with a simple side salad for a complete, vibrant meal that’s sure to impress.
Pineapple Sage Salsa with Avocado
Craving something fresh and vibrant? This pineapple sage salsa with avocado is a total game-changer for your next taco night or backyard barbecue. You’ll love how the sweet pineapple and earthy sage play off the creamy avocado—it’s seriously addictive in the best way.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the salsa base:
– 1 cup fresh pineapple, finely diced
– 1 medium avocado, peeled and diced
– ¼ cup red onion, finely chopped
– 2 tablespoons fresh sage leaves, minced
– 1 jalapeño pepper, seeded and minced
– For the dressing:
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– ½ teaspoon salt
Instructions
1. Place the diced pineapple in a medium mixing bowl.
2. Add the diced avocado to the bowl.
3. Stir in the chopped red onion.
4. Mix in the minced sage leaves.
5. Incorporate the minced jalapeño pepper.
6. Pour the fresh lime juice over the mixture.
7. Drizzle the olive oil into the bowl.
8. Sprinkle the salt evenly over the ingredients.
9. Gently fold all ingredients together until just combined, being careful not to mash the avocado.
10. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld.
11. Taste and adjust seasoning if needed, though the ½ teaspoon salt should be perfect.
12. Serve immediately or refrigerate for up to 2 hours before serving.
During those 10 minutes of resting, the pineapple releases its juices to create a naturally sweet dressing. The creamy avocado chunks hold their shape beautifully against the bright, herbaceous notes from the sage. Try scooping it up with tortilla chips or spooning it over grilled chicken for a burst of fresh flavor.
Pineapple Sage-Crusted Fish Fillets
Craving something fresh and flavorful that comes together in a flash? You’re in luck. This pineapple sage-crusted fish is a weeknight winner that feels fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Fish:
– 4 white fish fillets (like cod or tilapia), about 6 oz each
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Crust:
– 1 cup fresh pineapple, finely chopped
– 1/4 cup fresh sage leaves, finely chopped
– 1/3 cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the fish fillets completely dry with paper towels. (Tip: Dry fish gets a much crispier crust.)
3. Place the fillets on the prepared baking sheet and drizzle them with 1 tbsp of olive oil.
4. Season the tops of the fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper.
5. In a medium bowl, combine 1 cup of finely chopped fresh pineapple, 1/4 cup of finely chopped fresh sage, 1/3 cup panko breadcrumbs, and 2 tbsp of melted unsalted butter.
6. Press the pineapple-sage mixture firmly onto the top of each seasoned fish fillet, dividing it evenly. (Tip: Pressing it down helps the crust adhere and prevents it from falling off.)
7. Bake the fish in the preheated 400°F oven for 10-12 minutes. (Tip: The fish is done when it flakes easily with a fork and the crust is golden brown.)
8. Remove the baking sheet from the oven and let the fish rest for 3 minutes before serving.
Vividly sweet from the pineapple and earthy from the sage, the crust forms a perfect golden crunch against the tender, flaky fish. Try serving it over a bed of coconut rice or with a simple mango salsa for a complete tropical meal that’s sure to impress.
Tropical Pineapple Sage Smoothie
Zesty and refreshing, this Tropical Pineapple Sage Smoothie is the perfect way to brighten your day. You’ll love how the sweet pineapple balances with the earthy, aromatic sage. It’s a quick, healthy treat that feels like a mini-vacation in a glass.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the smoothie base:
– 2 cups frozen pineapple chunks
– 1 cup plain Greek yogurt
– 1/2 cup unsweetened coconut milk
For the herb infusion:
– 6 fresh sage leaves
– 1 tbsp honey
– 1 cup ice cubes
Instructions
1. Place the 6 fresh sage leaves and 1 tbsp honey in a small bowl.
2. Using the back of a spoon, gently muddle the sage leaves with the honey for about 30 seconds to release their oils and infuse the honey.
3. Add the 2 cups frozen pineapple chunks, 1 cup plain Greek yogurt, and 1/2 cup unsweetened coconut milk to a high-speed blender.
4. Pour the sage-infused honey from the bowl into the blender with the other ingredients.
5. Add the 1 cup ice cubes to the blender.
6. Secure the blender lid tightly.
7. Blend on high speed for 45-60 seconds, or until the mixture is completely smooth and no chunks of pineapple or ice remain.
8. Stop the blender and check the consistency by tilting the pitcher; if it’s too thick, add an extra 1/4 cup of coconut milk and blend for 10 more seconds.
9. Divide the smoothie evenly between two glasses, pouring slowly to avoid spills.
10. Serve immediately with a straw.
Just blended, this smoothie has a creamy, velvety texture from the yogurt and a vibrant tropical flavor. The sage adds a subtle, savory note that makes it uniquely sophisticated. For a fun twist, rim the glasses with toasted coconut flakes or add a pineapple wedge garnish.
Pineapple Sage-Glazed Pork Tenderloin
You know those weeknights when you want something special but don’t have hours to spend in the kitchen? Yeah, this Pineapple Sage-Glazed Pork Tenderloin is your answer. It’s sweet, savory, and comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork:
– 1 (1.5 lb) pork tenderloin
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Glaze:
– 1 cup pineapple juice
– 1/4 cup packed brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp fresh sage, finely chopped
– 1 tbsp soy sauce
– 1 tsp cornstarch
– 1 tbsp water
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the 1.5 lb pork tenderloin completely dry with paper towels.
3. Rub the tenderloin all over with 1 tbsp olive oil.
4. Season the tenderloin evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the pork tenderloin in the hot skillet for 2-3 minutes per side, until a golden-brown crust forms. (Tip: Don’t move it while searing to get a good crust).
7. Transfer the entire skillet to the preheated oven.
8. Roast the pork for 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
9. While the pork roasts, make the glaze. In a small saucepan, combine 1 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp chopped sage, and 1 tbsp soy sauce.
10. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
11. In a small bowl, make a slurry by whisking 1 tsp cornstarch with 1 tbsp water until smooth.
12. Whisk the cornstarch slurry into the simmering glaze. (Tip: Whisk constantly to prevent lumps).
13. Cook the glaze for 2-3 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
14. Remove the pork from the oven and transfer it to a cutting board. Let it rest for 5 minutes. (Tip: Resting lets the juices redistribute for a juicier slice).
15. Slice the pork tenderloin into 1/2-inch thick medallions.
16. Drizzle the warm pineapple sage glaze over the sliced pork before serving.
Here’s the best part: the pork stays incredibly juicy and tender, while the glaze adds a sticky-sweet layer with a subtle herbal note from the sage. It’s fantastic served over a bed of coconut rice or with a simple side of roasted broccoli to soak up any extra sauce.
Savory Pineapple Sage Stuffed Peppers
Tired of the same old stuffed peppers? You’re in for a treat. These savory pineapple sage stuffed peppers are a fun twist on a classic, packing a sweet-and-herby punch that’ll make your taste buds dance. They’re surprisingly easy to pull off for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the filling:
– 4 large bell peppers (any color)
– 1 lb ground turkey
– 1 cup cooked white rice
– 1 cup finely diced fresh pineapple
– 1/4 cup finely chopped fresh sage leaves
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the topping:
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Place the hollowed peppers upright in a baking dish.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5 minutes, until softened.
6. Add the minced garlic and cook for 1 minute, until fragrant.
7. Add the ground turkey to the skillet, breaking it up with a spoon.
8. Cook the turkey for 8-10 minutes, until no pink remains.
9. Stir in the cooked rice, diced pineapple, chopped sage, salt, and black pepper.
10. Cook the filling for 2 more minutes, just to heat through and combine.
11. Evenly spoon the filling into the prepared bell peppers, packing it down lightly.
12. Top each stuffed pepper with 1/4 cup of shredded mozzarella cheese.
13. Cover the baking dish loosely with aluminum foil.
14. Bake at 375°F for 25 minutes.
15. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly browned.
16. Let the peppers rest for 5 minutes before serving.
Serve these peppers hot from the oven. The bell pepper softens to a tender-crisp bite, while the filling is juicy and aromatic from the sage and pineapple. They’re fantastic with a simple green salad or a scoop of cool sour cream on the side.
Chilled Pineapple Sage Gazpacho
Let’s be real—when summer hits, you want something refreshing that doesn’t require turning on the oven. This chilled soup is a sweet, herby twist on a classic, perfect for those sweltering afternoons.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the soup base:
– 4 cups fresh pineapple chunks (about 1 medium pineapple)
– 1 large English cucumber, roughly chopped (about 2 cups)
– 1/2 cup fresh lime juice (from about 4 limes)
– 1/4 cup fresh sage leaves, packed
– 1/4 cup fresh mint leaves, packed
– 1/4 cup honey
– 1/2 teaspoon sea salt
For the garnish:
– 1/4 cup finely diced red bell pepper
– 2 tablespoons thinly sliced fresh sage leaves
Instructions
1. Combine the pineapple chunks, chopped cucumber, lime juice, sage leaves, mint leaves, honey, and sea salt in a high-speed blender. 2. Blend on high speed for 60-90 seconds until completely smooth and no chunks remain. 3. Taste the mixture and adjust the sweetness or tartness by adding a touch more honey or lime juice if desired. 4. Pour the blended soup through a fine-mesh strainer into a large bowl to remove any fibrous pulp, pressing gently with a spatula. 5. Transfer the strained soup to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled to 40°F. 6. While the soup chills, finely dice the red bell pepper and thinly slice the remaining fresh sage leaves for the garnish. 7. Once chilled, give the soup a good stir as it may separate slightly. 8. Ladle the chilled soup into four bowls. 9. Top each serving with a sprinkle of the diced red bell pepper and a few slices of fresh sage.
A silky, vibrant bowl awaits. The soup is luxuriously smooth with a bright pineapple tang, perfectly balanced by the earthy, almost peppery hint of sage. For a fun twist, serve it in hollowed-out pineapple halves as edible bowls at your next picnic.
Pineapple Sage and Honey Muffins
Remember those cozy weekend mornings when you just want something sweet and fragrant? These muffins bring a tropical twist with pineapple and a hint of herbal sage, all sweetened with honey for a comforting treat. They’re surprisingly easy to whip up, and your kitchen will smell amazing.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
For the wet mix:
– 1/2 cup unsalted butter, melted and cooled
– 1/2 cup honey
– 2 large eggs
– 1/2 cup milk
– 1 tsp vanilla extract
For the flavorings:
– 1 cup diced fresh pineapple (about 1/2-inch pieces)
– 2 tbsp finely chopped fresh pineapple sage leaves
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a large bowl, whisk the melted butter and honey together until smooth.
4. Add the eggs to the butter-honey mixture one at a time, whisking after each addition until fully incorporated.
5. Pour in the milk and vanilla extract, and whisk until the wet ingredients are uniform.
6. Tip: Fold the dry ingredients into the wet mix gently with a spatula—overmixing can lead to tough muffins.
7. Gently fold in the diced pineapple and chopped pineapple sage leaves until just distributed.
8. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
9. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
12. Transfer the muffins to a wire rack to cool completely.
13. Tip: For extra flavor, brush the warm muffin tops lightly with a little extra honey after baking.
These muffins come out moist and tender with juicy pineapple bits in every bite. The sage adds a subtle, aromatic note that pairs beautifully with the honey’s sweetness. Serve them warm with a dollop of whipped cream or alongside your morning coffee for a delightful start to the day.
Herb-Infused Pineapple Sage Sorbet
Need a refreshing dessert that’s a little out of the ordinary? You’ve found it. This herb-infused pineapple sage sorbet is bright, aromatic, and surprisingly simple to whip up.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the simple syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup fresh pineapple sage leaves, packed
For the sorbet base:
- 4 cups fresh pineapple chunks (about 1 medium pineapple)
- 1/4 cup fresh lime juice (from about 2 limes)
Instructions
- Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.
- Stir constantly until the sugar fully dissolves, about 3-4 minutes.
- Remove the saucepan from the heat and immediately add 1/2 cup packed fresh pineapple sage leaves.
- Let the mixture steep for 15 minutes to infuse the sage flavor, then strain out and discard the leaves. Tip: Press on the leaves with the back of a spoon to extract maximum flavor.
- While the syrup steeps, blend 4 cups fresh pineapple chunks and 1/4 cup fresh lime juice in a blender until completely smooth.
- Pour the blended pineapple mixture through a fine-mesh strainer into a large bowl to remove any fibrous pulp.
- Whisk the strained pineapple mixture into the cooled sage simple syrup until fully combined.
- Pour the combined sorbet base into a 9×13-inch baking dish or a shallow freezer-safe container.
- Cover the container tightly with plastic wrap or a lid and freeze for 1 hour.
- After 1 hour, remove the container from the freezer. Use a fork to scrape and stir the mixture, breaking up any large ice crystals.
- Return the container to the freezer and repeat the scraping process every 30 minutes for the next 2-3 hours, until the sorbet is firm and scoopable. Tip: For the smoothest texture, scrape vigorously each time.
- Once firm, scoop the sorbet into bowls or glasses to serve immediately. Tip: For easier scooping, let it sit at room temperature for 5-10 minutes first.
Just scooped, this sorbet has a beautifully smooth, almost creamy texture that melts cleanly on the tongue. The bright pineapple gets a sophisticated, herbal twist from the sage, making it feel special but still totally refreshing. Try serving it in hollowed-out pineapple halves for a fun, tropical presentation that’s perfect for a summer gathering.
Pineapple Sage Quinoa Salad
A fresh, vibrant salad that’s perfect for spring gatherings or a quick lunch. You’ll love the sweet pineapple and fragrant sage paired with nutty quinoa—it’s light, satisfying, and packed with flavor. Plus, it comes together in no time, so you can enjoy a wholesome meal without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– ½ tsp salt
For the dressing:
– ¼ cup olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp honey
– ¼ tsp black pepper
For the salad mix:
– 1 cup diced fresh pineapple (½-inch pieces)
– ½ cup chopped fresh sage leaves
– ½ cup diced red onion (¼-inch pieces)
– ½ cup chopped toasted almonds
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. In a medium saucepan, combine rinsed quinoa, 2 cups water, and ½ tsp salt.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Remove quinoa from heat, fluff with a fork, and let it cool uncovered for 10 minutes to prevent sogginess.
5. While quinoa cools, whisk together ¼ cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey, and ¼ tsp black pepper in a small bowl until emulsified.
6. In a large mixing bowl, combine cooled quinoa, 1 cup diced fresh pineapple, ½ cup chopped fresh sage leaves, and ½ cup diced red onion.
7. Pour dressing over quinoa mixture and toss gently to coat evenly.
8. Fold in ½ cup chopped toasted almonds just before serving to keep them crunchy.
Now you’ve got a delightful salad with a fluffy quinoa base, juicy pineapple bites, and a hint of earthy sage. The toasted almonds add a nice crunch, making it perfect for picnics or as a side dish with grilled chicken—it’s sure to brighten up any meal!
Zesty Pineapple Sage Pesto Pasta
Wondering how to jazz up your pasta night? This zesty pineapple sage pesto pasta is a bright, herby twist on a classic that comes together in no time. You’ll love the sweet-tangy kick from the pineapple paired with earthy sage.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pesto:
– 2 cups fresh basil leaves, packed
– 1/2 cup fresh sage leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 1/2 cup diced fresh pineapple
– 2 cloves garlic, minced
– 1/2 cup extra-virgin olive oil
– 1/4 tsp salt
For the pasta:
– 12 oz dried spaghetti
– 1 tbsp salt (for pasta water)
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add 1 tbsp salt to the boiling water.
3. Add 12 oz dried spaghetti to the pot and cook for 8-10 minutes, stirring occasionally, until al dente (check by tasting a strand).
4. While the pasta cooks, combine 2 cups fresh basil leaves, 1/2 cup fresh sage leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, 1/2 cup diced fresh pineapple, and 2 minced garlic cloves in a food processor.
5. Pulse the mixture 5-7 times until coarsely chopped.
6. With the food processor running on low, slowly drizzle in 1/2 cup extra-virgin olive oil until the pesto is smooth and well combined.
7. Add 1/4 tsp salt to the pesto and pulse once to mix.
8. Drain the cooked spaghetti in a colander, reserving 1/2 cup of the pasta water.
9. Return the drained spaghetti to the pot.
10. Pour the pesto over the spaghetti and toss to coat evenly.
11. If the pesto seems thick, add the reserved pasta water 2 tbsp at a time, tossing after each addition, until the desired consistency is reached.
12. Serve immediately in bowls.
Overall, this pasta has a creamy, vibrant green pesto that clings beautifully to the spaghetti, with bursts of sweet pineapple and aromatic sage in every bite. Try it topped with extra Parmesan or alongside grilled chicken for a heartier meal—it’s a fresh take that’ll make your weeknight dinner feel special.
Conclusion
Nourishing your culinary creativity, these 22 pineapple sage recipes offer delightful twists for any home cook. From sweet to savory, there’s a dish to inspire your next kitchen adventure. We’d love to hear which recipe becomes your favorite—please leave a comment below and share this roundup on Pinterest to spread the joy of cooking with friends!
