Reading and Leeds have banned the tropical fruit from the festivals due to fears that the cleanup could get a little sticky! No, not because of you, crew caterers – it’s because of band  ‘Glass Animals’ and their pineapple-centric hit ‘Pork Soda’. Their fans have gone pineapple mad and keep leaving a fruity mess at shows throughout the summer!

We have our suspicions that this tongue in cheek restriction will act as a catalyst, inciting  pineapple vigilantes to revolt and find inventive ways to sneak their fruity friends through the gates. We’re sure security will be doing their utmost to ensure no restricted items make their way on-site, however if the forbidden fruit does manage to slip through the cracks, this doesn’t have to mean food will be wasted!

Sure, some will get left on the floor, but how many people can say they’ve been foraging for pineapples in the UK? So if you stumble upon a lonely pineapple on your way to see your favourite artists, then finders keepers. If you ‘BYOP’, then consider this an incentive to ‘BYOP’ back home with you. Or maybe you’re a festival caterer wondering what to do with the last scraps of leftover fruit?

Whatever your requirement may be, we’ve pulled together these three quick recipes for ideas on how to make use of any leftover pineapples acquired across the weekend.  The hunt is on!

1 of 5 a day – don’t throw it away!

Consider yourself a rule breaker? Time you got your just desserts, of sorts….


What you’ll need

50g Tofu

1 large pineapple

Sprinkle of sugar

20 digestive biscuits

Mint leaves

Oven-safe dish

Food bag

How it’s done

First, drain the tofu, then peel the pineapple and mix together in a blender until creamy.  Sweeten to taste with a sprinkle of sugar, if required, and give it another whizz in the blender.

Put your biscuits in a food bag, and crush them until they crumble into small pieces.

In your oven proof dish, start by layering the bottom of the dish with your biscuit crumble, then layer with your pineapple mixture. Continue layering until you use up all of your mixture. Make sure the top layer is your creamy pudding mixture.

Cover and refrigerate overnight. Garnish with fresh mint leaves before serving.

A weekend in a tent left you feeling sour? Time to sweeten up.


What you’ll need

1 chopped pineapple

75ml  water

60 ml honey

60 ml  cup soy sauce

4 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon paprika

400g drained tofu, cut into chunks

3 tablespoons olive oil,

2 cups broccoli florets

1 red bell pepper, cut into chunks

1 small onion, cut into wedges

How it’s done

Drain pineapple into a bowl, and keep hold of the juice. Mix the pineapple juice, water, honey, soy sauce, 2 tablespoons of the flour, garlic powder, ginger and paprika in small bowl and stir until the mixture is smooth.

Lightly cover the tofu in olive oil, then sprinkle the remaining 2 tablespoons flour over the tofu, and toss to coat.

Heat 1 tablespoon of the oil in large frying pan on medium to high heat. Add Tofu and stir fry for 5 minutes before removing from the pan.

Heat the remaining olive oil in the pan once more, and fry off your veggies for around 5 minutes or until they are slightly crisp. Stir in the pineapple juice and soy sauce mixture.

Stirring constantly, bring to boil on medium heat and boil for 2 minutes, or until sauce is slightly thickened. Add your tofu and the drained pineapple. Stir fry together in the pan for around 2 minutes, or until heated through.

Serve with cooked rice, or a grain-based salad.

Hanging up the apron in five? Go on, you’ve worked hard, you deserve it…


What you’ll need

1 Pineapple (obviously)

A handful of mint leaves

1 tablespoons of sugar (or to taste)

Rum (your call on how much)

Juice of ½ a lime

How it’s done

Chop your pineapple and give it a quick blitz in the blender. Add the blended mixture, along with mint leaves and sugar into a cocktail shaker and muddle. Add a few generous lashings of rum and lime juice.

Serve on ice.

There’s more sterling festival and food waste advice where that came from. Why not sign up to our newsletter below to make sure you don’t miss out?