No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pineapple Floats

Roasting crushed pineapple with brown sugar creates a delicious flavoring for ice cream-seltzer floats.

  • Yield: Makes 8
Pineapple Floats


  • 2 (8-ounce) cans crushed pineapple, drained, syrup reserved
  • 3 tablespoons packed dark-brown sugar
  • 1 quart best-quality vanilla ice cream
  • 1 liter club soda


  1. Preheat oven to 425 degrees.

  2. Place drained pineapple on a rimmed baking sheet and sprinkle with brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely.

  3. Divide pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup.


Reviews (0)