19 Refreshing Frozen Pineapple Recipes Perfect for Summer

Summer just got sweeter with these 19 refreshing frozen pineapple recipes that’ll cool you down in the tastiest way! Whether you’re blending up a tropical smoothie, whipping up a no-bake dessert, or adding a frosty twist to your cocktails, pineapple’s juicy vibes are the ultimate warm-weather hero. Get ready to beat the heat—one delicious bite (or sip!) at a time. Let’s dive in!

Frozen Pineapple Smoothie Bowl

This tropical smoothie bowl is like sunshine in a bowl—creamy, refreshing, and packed with vibrant flavor. Top it with crunchy granola or fresh fruit for the ultimate breakfast treat!

Ingredients:

• 2 cups frozen pineapple chunks
• 1 frozen banana, sliced
• 1/2 cup coconut milk (canned or carton)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional toppings: granola, shredded coconut, chia seeds, fresh berries

Instructions:

1. In a high-powered blender, combine the frozen pineapple, frozen banana, coconut milk, honey (or maple syrup), vanilla extract, and salt.
2. Blend on high until completely smooth, scraping down the sides as needed (about 1–2 minutes). The texture should be thick like soft-serve ice cream.
3. Pour into a bowl and add your favorite toppings. Serve immediately with a spoon!

The magic here? Frozen fruit eliminates the need for ice, so you get intense tropical flavor without dilution. Plus, the banana adds natural creaminess—no yogurt required!

Tip: For an extra-frosty bowl, freeze your blender jar for 10 minutes before blending.

Pineapple Coconut Popsicles

These tropical popsicles are like sunshine in frozen form—creamy, tangy, and perfect for beating the heat.

Ingredients:

• 2 cups fresh pineapple chunks (about 1 small pineapple)
• 1 (13.5 oz) can full-fat coconut milk
• 3 tbsp honey or agave syrup
• 1 tbsp fresh lime juice
• 1/4 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine pineapple, coconut milk, 3 tbsp honey, 1 tbsp lime juice, 1/4 tsp vanilla, and a pinch of salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into popsicle molds, leaving 1/4 inch at the top for expansion. Insert sticks and freeze for at least 6 hours, or until solid.
3. To unmold, briefly run warm water over the outside of the molds until the pops release easily.

The coconut milk gives these pops a luxuriously creamy texture, while the pineapple keeps them refreshingly bright—no ice crystals here!

Tip: For a fun twist, layer the blended mixture with pureed mango or strawberry before freezing.

Grilled Frozen Pineapple Skewers

These sweet, smoky skewers are like summer on a stick—frozen pineapple caramelizes beautifully on the grill, giving you juicy bites with a hint of char.

Ingredients:

• 1 (16 oz) bag frozen pineapple chunks (thawed slightly for easier skewering)
• 2 tbsp honey
• 1 tbsp melted butter
• 1/2 tsp ground cinnamon
• 1/4 tsp chili powder (optional, for a kick)

Instructions:

1. Prep the grill: Heat grill to medium-high (about 400°F) and lightly oil the grates.
2. Skewer the pineapple: Thread pineapple chunks onto soaked wooden or metal skewers (about 5-6 pieces per skewer).
3. Mix the glaze: In a small bowl, whisk together 2 tbsp honey, 1 tbsp melted butter, 1/2 tsp cinnamon, and 1/4 tsp chili powder (if using).
4. Grill: Place skewers on the grill and cook for 3-4 minutes per side, brushing with the glaze after flipping, until caramelized grill marks appear.

The frozen pineapple holds its shape perfectly, giving you tender-but-not-mushy results with a gorgeous smoky-sweet balance. Serve warm with extra glaze for dipping!

Tip: For extra flair, sprinkle with toasted coconut or a squeeze of lime before serving.

Pineapple Mango Sorbet

This tropical sorbet is like sunshine in a bowl—bright, refreshing, and bursting with fruity flavor. No ice cream maker? No problem!

Ingredients:

• 2 cups frozen pineapple chunks
• 1 ½ cups frozen mango chunks
• ½ cup coconut water (or orange juice for extra sweetness)
• 2 tbsp honey or agave syrup
• 1 tbsp fresh lime juice
• Pinch of sea salt

Instructions:

1. In a high-speed blender, combine frozen pineapple, frozen mango, coconut water, honey, lime juice, and sea salt.
2. Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy (it should resemble soft-serve).
3. Transfer to a loaf pan or freezer-safe container, smoothing the top with a spatula. Freeze for at least 2 hours until firm but scoopable.

The magic here? Frozen fruit eliminates the need for churning, giving you a velvety texture without the fuss. Serve with a sprinkle of toasted coconut for a fun crunch.

Tip: For a boozy twist, add 1 tbsp of rum with the coconut water—it keeps the sorbet scoopable straight from the freezer!

Frozen Pineapple Margarita

This tropical twist on a classic margarita blends sweet pineapple with zesty lime for a frosty, vacation-worthy sip—no passport required!

Ingredients:

• 2 cups frozen pineapple chunks
• 1/4 cup silver tequila
• 2 tbsp orange liqueur (like Cointreau)
• 2 tbsp fresh lime juice
• 1 tbsp agave syrup
• 1 cup ice
• Coarse salt or Tajín, for rimming (optional)
• Lime wedge, for garnish

Instructions:

1. Rim a glass by rubbing the edge with a lime wedge, then dip it in coarse salt or Tajín. Fill the glass with fresh ice and set aside.
2. In a blender, combine the frozen pineapple chunks, tequila, orange liqueur, lime juice, agave syrup, and ice. Blend on high until smooth, about 30 seconds.
3. Pour into the prepared glass and garnish with a lime wedge.

The secret here? Frozen pineapple doubles as your ice, keeping the drink slushy without diluting the bold flavors. It’s like a tropical snow cone for grown-ups!

Tip: For a mocktail version, skip the tequila and orange liqueur, and add 1/4 cup pineapple juice instead.

Pineapple Lime Granita

This bright and icy treat is like sunshine in a bowl—perfect for cooling off on a hot day without any fuss.

Ingredients:

• 4 cups fresh pineapple chunks (about 1 medium pineapple)
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 1 tsp lime zest
• Pinch of salt

Instructions:

1. In a small saucepan, combine the sugar and water. Heat over medium, stirring until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool.
2. In a blender, puree the pineapple, lime juice, lime zest, and salt until smooth. Stir in the cooled sugar syrup.
3. Pour the mixture into a shallow metal baking dish (a 9×13-inch works well). Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours, until flaky and fully frozen.

The magic here? The granita stays scoopable straight from the freezer—no rock-hard sorbet drama. Serve piled high in glasses for a tropical happy hour vibe.

Tip: For extra zing, add a splash of coconut rum to the mix before freezing (adults only, of course!).

Frozen Pineapple Yogurt Bites

These refreshing bites are like sunshine in freezer-friendly form—perfect for a quick sweet fix or a playful snack that kids (and adults!) will love.

Ingredients:

• 2 cups fresh pineapple, cut into 1/2-inch cubes
• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 cup shredded coconut (optional, for topping)

Instructions:

1. Line a baking sheet with parchment paper. In a bowl, whisk together 1 cup Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract until smooth.
2. Dip each pineapple cube into the yogurt mixture, coating evenly, and place on the prepared sheet. Sprinkle with shredded coconut (if using).
3. Freeze for at least 3 hours or until firm. Transfer to an airtight container for storage.

The tangy yogurt shell balances the pineapple’s natural sweetness, while the coconut adds a subtle crunch—no fancy equipment required!

Tip: For extra creaminess, use full-fat yogurt. If prepping ahead, layer bites between parchment paper to prevent sticking.

Pineapple Basil Sorbet

This vibrant sorbet is a tropical escape in a bowl, with sweet pineapple and fresh basil creating a refreshingly unexpected duo.

Ingredients:

• 4 cups fresh pineapple chunks (about 1 medium pineapple)
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup fresh basil leaves, packed
• 2 tbsp lime juice
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Heat over medium, stirring until sugar dissolves (about 3 minutes). Remove from heat and add 1/4 cup fresh basil leaves. Let steep for 30 minutes, then strain out basil.
2. In a blender, puree pineapple chunks, basil syrup, 2 tbsp lime juice, and a pinch of salt until completely smooth.
3. Pour mixture into a shallow dish or loaf pan and freeze for 4 hours, stirring every hour to break up ice crystals.
4. Once firm, scoop into bowls or let sit at room temperature for 5 minutes for easier serving.

The basil’s herbal brightness cuts through the pineapple’s sweetness, making this sorbet taste like a garden-fresh tropical cocktail.

Tip: For extra texture, sprinkle with toasted coconut flakes or a drizzle of honey before serving.

Frozen Pineapple Mojito

This frosty, tropical twist on a classic mojito is like a vacation in a glass—perfect for sipping by the pool or jazzing up your next summer gathering.

Ingredients:

• 2 cups frozen pineapple chunks
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup fresh mint leaves, packed
• 3 tbsp white sugar
• 1/2 cup white rum
• 1/2 cup club soda, chilled
• Ice cubes (for blending)

Instructions:

1. In a blender, combine the frozen pineapple, lime juice, mint leaves, and sugar. Blend on high until the mint is finely chopped, about 30 seconds.
2. Add the rum and a handful of ice cubes, then blend again until smooth and slushy, about 1 minute.
3. Divide the mixture between two glasses, then top each with 1/4 cup club soda. Stir gently with a spoon to combine.
4. Garnish with extra mint or a pineapple wedge if you’re feeling fancy, and serve immediately!

The frozen pineapple keeps this drink refreshingly thick without watering it down, while the mint and lime give it that signature mojito zing.

Tip: For a mocktail version, swap the rum for coconut water and add an extra tablespoon of sugar.

Pineapple Ginger Smoothie

Pineapple Ginger Smoothie

Bright, tropical, and just a little spicy, this smoothie is like sunshine in a glass—perfect for a quick breakfast or refreshing afternoon pick-me-up.

Ingredients:

• 1 cup frozen pineapple chunks
• 1 ripe banana
• 1/2 cup plain Greek yogurt
• 3/4 cup unsweetened almond milk
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp freshly grated ginger
• 1/4 tsp vanilla extract
• 1/2 cup ice cubes (optional, for extra thickness)

Instructions:

1. Add the frozen pineapple, banana, Greek yogurt, almond milk, honey, ginger, and vanilla extract to a blender.
2. Blend on high for 30–45 seconds until completely smooth. If using ice, add it now and blend again for 10–15 seconds until frothy.
3. Pour into a glass and serve immediately.

The ginger adds a subtle kick that balances the sweetness of the pineapple, while the yogurt keeps it creamy without weighing it down.

Tip: For a tropical twist, swap almond milk with coconut water and add a squeeze of lime juice.

Frozen Pineapple Dole Whip

This creamy, tropical treat tastes just like the Disney Parks classic—no fancy equipment needed!

Ingredients:

• 4 cups frozen pineapple chunks (about 1 lb)
• 1/2 cup cold coconut milk (full-fat from a can)
• 2 tbsp honey or agave syrup
• 1 tbsp fresh lime juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a high-powered blender, combine frozen pineapple, coconut milk, honey, lime juice, vanilla extract, and salt.
2. Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until completely smooth and fluffy (it should resemble soft-serve).
3. Serve immediately in bowls or cones, or transfer to a freezer-safe container and freeze for 30 minutes for a firmer texture.

The secret? Frozen pineapple whips into an airy, sorbet-like texture without dairy—just sunshiney sweetness with a hint of lime.

Tip: For extra creaminess, swap coconut milk with vanilla ice cream, blending just until combined.

Pineapple Mint Slushie

This refreshing slushie blends tropical pineapple with bright mint for a frosty sip that feels like a vacation in a glass.

Ingredients:

• 2 cups frozen pineapple chunks
• 1/4 cup fresh mint leaves, packed
• 1 tbsp honey (or agave for vegan)
• 1/2 cup cold water
• 1 tbsp lime juice
• 1 cup ice cubes

Instructions:

1. Combine frozen pineapple, fresh mint leaves, honey, cold water, and lime juice in a blender. Blend on high for 30 seconds until smooth.
2. Add ice cubes and blend again for 15–20 seconds until the mixture is slushy but still slightly chunky.
3. Pour into glasses and garnish with a mint sprig if desired. Serve immediately.

The icy texture and herbaceous kick from the mint make this slushie way more exciting than your average smoothie. Bonus: no added sugar beyond the natural sweetness of pineapple!

Tip: For a boozy twist, add a splash of white rum before blending—it’s like a grown-up snow cone.

Frozen Pineapple Cheesecake Bites

These Frozen Pineapple Cheesecake Bites are the perfect no-bake treat—creamy, tangy, and just sweet enough to satisfy your cravings without turning on the oven.

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 8 oz crushed pineapple, drained well
• 1 cup heavy whipping cream

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press 1 tbsp of the mixture into the bottom of each well of a mini muffin tin (or a silicone mold) and freeze for 10 minutes.
2. Prepare the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in drained crushed pineapple.
3. Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until just combined.
4. Assemble: Spoon or pipe the filling over the chilled crusts. Freeze for at least 3 hours, or until firm.
5. Serve: Pop out the bites and let them sit at room temperature for 5 minutes before serving.

The pineapple adds a bright, tropical twist to classic cheesecake, while the frozen texture makes these bites irresistibly refreshing.

Tip: For extra flair, top with toasted coconut or a drizzle of melted chocolate before freezing.

Pineapple Berry Smoothie

This tropical-meets-berry smoothie is like sunshine in a glass—bright, refreshing, and packed with fruity flavor. Perfect for a quick breakfast or post-workout boost!

Ingredients:

• 1 cup frozen pineapple chunks
• 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 ripe banana
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened coconut milk
• 1 tbsp honey (optional)
• 1/2 tsp vanilla extract
• Handful of ice cubes (about 1/2 cup)

Instructions:

1. Add the frozen pineapple, mixed berries, banana, Greek yogurt, coconut milk, honey (if using), and vanilla extract to a high-powered blender.
2. Blend on high for 30 seconds, then add the ice cubes and blend again for another 20–30 seconds until completely smooth and creamy. If too thick, add 1–2 tbsp more coconut milk.
3. Pour into glasses and serve immediately.

The tangy yogurt and tropical pineapple balance the sweetness of the berries, while the coconut milk adds a subtle creaminess—no artificial flavors needed!

Tip: For extra protein, swap Greek yogurt for vanilla protein powder (adjust liquid as needed).

Frozen Pineapple Coconut Smoothie

This tropical smoothie tastes like a vacation in a glass—creamy, refreshing, and just sweet enough to satisfy your cravings.

Ingredients

• 1 cup frozen pineapple chunks
• 1/2 cup full-fat coconut milk (chilled)
• 1/2 cup plain Greek yogurt
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 tsp vanilla extract
• 1/4 cup ice cubes (optional for extra thickness)

Instructions

1. Combine the frozen pineapple, coconut milk, Greek yogurt, honey, and vanilla extract in a blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides if needed. For a thicker texture, add the ice cubes and blend again for 10–15 seconds.
3. Pour into a chilled glass and serve immediately.

The secret here? Frozen pineapple keeps it frosty without watering it down, while coconut milk adds a lush, velvety finish. Perfect for sipping poolside or as a post-workout treat!

Tip: For a fun twist, rim the glass with toasted coconut flakes or a sprinkle of Tajín for a sweet-spicy kick.

Pineapple Rum Punch Popsicles

These boozy tropical popsicles taste like a vacation in every bite—perfect for sipping (or slurping) by the pool.

Ingredients

• 2 cups fresh pineapple juice
• 1/2 cup white rum
• 1/4 cup coconut milk
• 2 tbsp honey
• 1 tbsp lime juice
• Pinch of sea salt

Instructions

1. In a blender, combine 2 cups pineapple juice, 1/2 cup rum, 1/4 cup coconut milk, 2 tbsp honey, 1 tbsp lime juice, and a pinch of sea salt. Blend until smooth.
2. Pour the mixture into popsicle molds, leaving 1/4 inch at the top for expansion. Insert sticks.
3. Freeze for at least 6 hours, or until completely solid.
4. To unmold, briefly run warm water over the outsides of the molds.

The coconut milk adds a creamy contrast to the bright pineapple and rum, making these pops feel like an adult tropical slushie.

Tip: For a stronger rum flavor, drizzle an extra tablespoon over the mixture before freezing.

Frozen Pineapple Salsa

This bright, tangy salsa is a game-changer for summer cookouts—freezing the pineapple gives it a refreshing, slushy texture that pairs perfectly with grilled fish or tacos.

Ingredients:

• 2 cups frozen pineapple chunks (thawed slightly)
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. Pulse the frozen pineapple in a food processor 3–4 times until finely chopped but still slightly chunky (avoid puréeing).
2. Transfer to a bowl and gently fold in the red bell pepper, red onion, jalapeño, and cilantro.
3. Stir in the lime juice, salt, and cumin until evenly combined.
4. Serve immediately for a semi-frozen texture, or chill for 30 minutes if you prefer it softer.

The icy pineapple mellows the heat from the jalapeño while keeping the salsa ultra-refreshing—ideal for balancing smoky grilled meats.

Tip: For extra depth, add a pinch of smoked paprika with the cumin.

Pineapple Coconut Ice Cream

This tropical-inspired ice cream is creamy, dreamy, and packed with sunny pineapple-coconut flavor—no churn required!

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup heavy cream
• 1 cup finely crushed pineapple (drained, juice reserved)
• ⅔ cup granulated sugar
• 1 tsp pure vanilla extract
• ¼ tsp kosher salt
• ½ cup toasted coconut flakes (for topping)

Instructions:

1. In a blender, combine coconut milk, heavy cream, crushed pineapple, ⅔ cup sugar, 1 tsp vanilla, and ¼ tsp salt. Blend until smooth, about 30 seconds.
2. Pour the mixture into a 9×5″ loaf pan. Cover with plastic wrap pressed directly onto the surface (to prevent ice crystals). Freeze for at least 6 hours or overnight until firm.
3. Let sit at room temperature for 5 minutes before scooping. Top each serving with toasted coconut flakes and a drizzle of reserved pineapple juice if desired.

The secret here? Blending the pineapple right into the base ensures every bite is bursting with fruity sweetness—no icy chunks!

Tip: For extra coconutty depth, swap 1 tbsp of the sugar for coconut sugar.

Frozen Pineapple Teriyaki Skewers

These sweet-savory skewers are the perfect tropical twist for your next BBQ—frozen pineapple keeps them juicy while adding a refreshing chill.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 cups frozen pineapple chunks
• 1/3 cup teriyaki sauce (plus 2 tbsp for basting)
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/3 cup teriyaki sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp ginger, and 1/2 tsp garlic powder. Add chicken, tossing to coat, and marinate for 20 minutes (or up to 2 hours).
2. Thread chicken and frozen pineapple chunks onto skewers, alternating pieces.
3. Heat grill to medium-high (400°F). Grill skewers for 4–5 minutes per side, basting with 2 tbsp teriyaki sauce, until chicken reaches 165°F and pineapple is lightly charred.

The frozen pineapple keeps the chicken extra tender while giving each bite a cool, juicy contrast to the smoky grill marks.

Tip: For a quicker version, use pre-cut pineapple—just freeze it for 1 hour before skewering!

Conclusion

With these 19 refreshing frozen pineapple recipes, summer just got a whole lot sweeter! Whether you’re blending up smoothies, whipping up desserts, or crafting cool cocktails, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking—and stay cool!