Go Back

Honey Pineapple Greek Froyo

Author Heidi @ Food Doodles


  • 3 C plain Greek Yogurt low fat is fine, but higher fat yogurt will be easier to "scoop"
  • 1/3 C mild flavored honey + 1 tbsp extra
  • 1-2 tbsp pineapple juice or lemon juice
  • 2-3 C fresh pineapple chopped into small bite sized pieces and frozen overnight


  1. In a bowl stir together the Greek yogurt, 1/3 C honey(reserving the 1 tbsp for another use) and pineapple or lemon juice. When fully combined place in the freezer for 10-15 minutes, until ready to make froyo.
  2. When ready, freeze the froyo according to your ice cream makers directions. When the froyo is almost done, remove the chopped pineapple from the freezer and drizzle with the extra honey. If you're able to, drop the pineapple into the machine and let it mix. If your machine is not able to handle it, stop the machine and stir in the frozen pineapple by hand. Pour mixture into a chilled loaf pan or another container and place in the freezer until completely frozen.

Recipe Notes

To serve either let the froyo warm up for 10-15 minutes before trying to scoop or dip the loaf pan into hot water to loosen the froyo. Remove the frozen yogurt and slice with a sharp serrated knife. Let sit at room temperature for a few minutes before serving.