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A Tradition Worth SharingThe tropical flavor that brings us together.Made with handpicked pineapples, this traditional sweet treat is perfect for topping desserts, ice cream, and yogurt, or simply enjoying on its own. Its sweet flavor and tender texture make this recipe a timeless Caribbean kitchen classic.

Pineapple Chunks in Syrup.

Ingredients (6 servings)
• 1 large ripe pineapple, peeled and cut into small chunks
• 2 cups sugar (adjust to taste)
• 1 cup water 1 cinnamon stick
• 3 whole cloves 1 tsp vanilla extract (optional)
• 1 tbsp fresh lime juice

Prep the Pineapple
• Peel the pineapple, remove the core, and cut the flesh into small, uniform cubes.

Make the Syrup
• In a pot, combine the water, sugar, cinnamon stick, and whole cloves.
• Cook over medium heat until the sugar dissolves completely.

Simmer the Pineapple
• Add the pineapple chunks to the syrup.
• Cook over medium heat for 30 to 40 minutes, stirring occasionally to prevent sticking.
• The pineapple should look translucent and the syrup should be slightly thickened.

Finish
• Stir in the lime juice and vanilla extract (if using).
• Cook for an additional 5 minutes.
• Remove and discard the cinnamon stick and whole cloves.

Cool and Store
• Let the sweet treat cool down completely before serving.
• Store it in a previously sterilized, tightly sealed glass jar.

 

Ways to Enjoy

This pineapple treat pairs perfectly with:
• Vanilla ice creamPlain or Greek yogurt
• Cream cheese or white cheese
• Sweet crackers or biscuits
• Pound cakes and sponge cakes
• Toasted bread or crispy cassava bread (casabe)
• Cheesecake (as a premium topping)

Culinary Tip

For a deeper flavor and perfect texture, make sure to use a very ripe, sweet pineapple. If you prefer a much thicker syrup, simply simmer for an additional 10 to 15 minutes over low heat, stirring frequently to avoid over-caramelization. Letting it rest overnight allows the dessert to develop an even richer aroma and flavor profile.

Homemade Pineapple Jam.

A Tradition Worth Sharing
The tropical flavor that brings us together.
Made with handpicked ripe pineapples, this homemade jam preserves all the aroma and natural sweetness of the fruit. It is perfect for breakfasts, desserts, and baking recipes.
 

Ingredients.

• 1 large ripe pineapple (approx. 2.6 lbs / 1.2 kg), peeled and chopped
• 1½ cups sugar (adjust to taste)
• ¼ cup fresh lime juice
• ½ cup water1 cinnamon stick
• 3 whole cloves (optional)
• 1 tsp vanilla extract (optional)

Prep the Pineapple

• Peel the pineapple, remove the core, and cut the flesh into small pieces.
• Note: If you prefer a smoother jam, lightly blend half of the fruit and leave the other half in small chunks.

Combine and Simmer

• Place the pineapple, sugar, water, cinnamon stick, and whole cloves in a heavy-bottomed pot.
• Cook over medium heat, stirring occasionally, until the sugar dissolves completely.

Slow Cook

• Reduce the heat to low and simmer for 45 to 60 minutes, stirring frequently to prevent sticking.
• The mixture is ready when the pineapple is very tender and the preparation reaches a thick, jam-like consistency.

Finish

• Stir in the lime juice and vanilla extract (if using).
• Cook for an additional 5 minutes.
• Remove and discard the cinnamon stick and whole cloves.

Jar and Seal

  • Pour the hot jam into sterilized glass jars.
  • Seal tightly immediately and let them cool down completely before storing.

Important

If the intention is to market this jam at room temperature, the packaging and preservation process must follow a validated food preservation procedure. For a home-style recipe, it is preferable to keep it refrigerated.

Culinary Tip

For a jam with a vibrant color and an intense flavor, make sure to use fully ripe pineapples. The lime juice helps preserve the natural color, enhances the flavor, and improves the texture. If you want a thicker jam, extend the cooking time by 10 to 15 minutes, stirring constantly to prevent over-caramelization. Keep in mind that the jam will thicken and set further once it cools completely.

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Dominican Stewed Chicken.

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 
vainilla

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients

• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.