Rhubarb & Pineapple Pie

Pineapple in rhubarb pie is one of those Midwestern church-cookbook combinations that sounds wrong and tastes right. The pineapple’s acidic sweetness echoes the rhubarb’s tartness while contributing its own juicy flavor and tropical perfume. They balance each other in a way that strawberry-rhubarb does, but with a brighter, more unusual character.

Fresh pineapple gives the best result, though drained canned pineapple works fine for off-season pies. Whatever you use, drain it well. Pineapple holds significant juice that would otherwise pool at the bottom of the pie and turn the crust soggy.

The layering technique is the recipe’s smart move. Sprinkling the sugar-flour mixture between fruit layers ensures even thickening throughout the filling rather than clumping at the bottom. Each layer of fruit gets its own coating of starch, so as the juices release during baking, they thicken uniformly into a glossy filling.

Pro Tips

• Drain canned pineapple thoroughly before using. Excess juice causes a soggy bottom crust.
• Cut both fruits into similar-sized chunks for even cooking. Tiny rhubarb pieces with large pineapple chunks bake unevenly.
• Place the pie on a foil-lined baking sheet. The combined sugars boil out aggressively during baking.
• Let the pie cool 2-3 hours before slicing. Hot fruit pie filling is liquid and only sets when cool.

Variations

• Replace ½ cup of pineapple with sliced strawberries for a triple-fruit version.
• Add 1 teaspoon of coconut extract to the sugar mixture for a piña colada-leaning twist.
• Stir in ½ cup of toasted coconut flakes for tropical texture and visual appeal.