This is one of those recipes that feels like a snack, a dessert, or even breakfast — all in one.
Cottage Cheese & Pineapple Cups are fresh, creamy, and super easy to put together.
It’s a classic combo that never gets old, and you only need a few ingredients to make it happen.
Why I Love This Recipe
This one brings back memories of my grandma’s fridge. She always had a bowl of cottage cheese and pineapple ready to go. I started making it again when I wanted something high in protein that wasn’t boring. It’s cool, creamy, and sweet — all the good stuff in one cup.
- Ready in 5 minutes
- No cooking required
- Light but filling
- Perfect as a snack, breakfast, or healthy treat
- Easy to customize — sweet or savory
What You’ll Need
- 1 cup small curd cottage cheese
- 1 cup pineapple chunks (fresh or canned in juice, drained)
- 2 tsp honey (optional)
- 1 tbsp unsweetened toasted coconut flakes (optional)
- Pinch of cinnamon (optional)
Pro Tips
- Use cold ingredients straight from the fridge for the most refreshing taste
- Fresh pineapple is amazing, but canned (in juice) works just fine
- If your cottage cheese is watery, give it a gentle stir before scooping
- A sprinkle of salt can balance the sweetness if it tastes too flat
- Toast the coconut flakes for extra crunch and flavor
Tools Required
- Spoon
- Serving bowls or cups
- Small knife and cutting board (if using fresh pineapple)
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese for a tangier cup
- Try other fruits like peaches, berries, or mandarin oranges
- Replace honey with maple syrup or agave
- Add chia seeds or granola for a crunchier bite
- Go savory by skipping the sweet toppings and adding black pepper and cherry tomatoes
Make Ahead Tips
You can prep the pineapple and portion out the cottage cheese ahead of time. Just wait to add toppings like honey and coconut flakes until you’re ready to eat so they stay fresh and crisp.
How to Make Cottage Cheese & Pineapple Cups
Step 1: Add cottage cheese to bowl
Spoon 1/2 cup of small curd cottage cheese into each of two small serving bowls.
Step 2: Add pineapple chunks
Top each bowl with 1/2 cup of pineapple chunks, spreading them evenly over the cottage cheese.
Step 3: Drizzle with honey
Drizzle 1 tsp of honey over the top of each bowl.
Step 4: Sprinkle with coconut flakes and cinnamon
Sprinkle 1/2 tbsp of toasted coconut flakes and a tiny pinch of cinnamon over each bowl. Serve the finished cups in their bowls with a spoon and enjoy chilled.
Leftovers and Storage
These are best eaten fresh, but you can store assembled cups in the fridge for up to 1 day. If you want to keep the toppings crisp, store them separately and add just before serving.
Macros Information (per serving, makes 2 servings)
Calories: 160
Protein: 12g
Carbs: 16g
Fat: 6g
Fiber: 1g
Sugar: 13g (includes natural sugars from fruit and honey)
Why This Recipe Works (Quick Science)
Cottage cheese is high in casein protein, which helps keep you full. Pineapple adds natural sweetness and vitamin C. When combined, the creamy and juicy textures play off each other, while the honey and coconut bring a little extra depth and crunch.
Common Mistakes
- Using watery cottage cheese: Stir it well before scooping
- Too much juice from canned pineapple: Drain it well to avoid a watery mess
- Skipping the pinch of salt or cinnamon: Just a little bit can bring the flavors to life
- Overloading with honey: It gets too sweet fast — start small
What to Serve With
- Whole grain toast
- A handful of almonds
- Iced green tea
- Granola on the side
- Scrambled eggs if eating for breakfast
FAQ
Can I use frozen pineapple?
Yes, just thaw and drain it well before adding.
What kind of cottage cheese works best?
Small curd, full-fat cottage cheese gives the best texture and taste.
Is this good for meal prep?
You can prep the parts, but don’t assemble until ready to eat.
Can I make this dairy-free?
Yes, try using plant-based cottage cheese alternatives.
Is this sweet or savory?
It leans sweet, but you can skip the honey and cinnamon to make it more neutral.