If you can’t bring your dogs on a tropical trip, give them island flavors at home with these Pineapple Dog Treats. Made from fresh pineapple, coconut oil and oat flour, these wholesome biscuits are easy to make and sure to delight your pups.
I love tropical flavors that bring back memories of Hawaiian vacations. I wanted to share those sunny tastes with my fur babies, so I developed these simple pineapple dog treats. They highlight fresh pineapple and coconut oil without extra extracts or spices. Like my other dog treat recipes made with oat flour, these treats are wheat-free and a great option for dogs with wheat sensitivities.
Table of Contents
- Helpful tools
- Ingredients and substitutions
- How to make pineapple dog treats
- More baker’s tips
- Storage
- FAQs
- Pineapple Dog Treats with Oat Flour Recipe
Helpful tools
To make these treats you’ll need a food processor or a powerful blender to grind rolled oats into oat flour and to puree the fresh pineapple. Cookie cutters are optional — you can cut the dough by hand — but shaped cutters make the treats extra cute.
Ingredients and substitutions
Below are notes on the main ingredients and simple substitutions. Exact ingredient amounts are in the recipe card at the end of the post.
- Pineapple – Fresh pineapple gives the best flavor. Canned pineapple packed in juice can be used in a pinch, but avoid canned pineapple in syrup to prevent added sugar.
- Coconut oil – Coconut oil adds a tropical aroma and healthy fat; any neutral cooking oil can be substituted if needed.
- Egg – A binding ingredient that helps the dough come together.
- Oat flour – Make oat flour from rolled oats in a food processor or use store-bought oat flour. This keeps the treats gluten-free and suitable for dogs with wheat sensitivities.
How to make pineapple dog treats
The process is straightforward: grind oats, puree pineapple, mix with egg and oil, combine to form a dough, roll and cut, then bake until golden and dry. Below is a concise step-by-step to guide you through the process.
Step 1: Grind rolled oats in a food processor until you have a coarse oat flour.
Step 2: Purée the chopped pineapple in the same processor, scraping out the oat flour first. You should end up with just under a cup of pineapple purée.
Step 3: In a mixing bowl, whisk together the pineapple purée, melted coconut oil, and the egg until smooth. Stir in the oat flour to make a dough.
Step 4: Turn the dough onto a lightly floured surface, roll to about 1/4 inch thickness, cut into shapes, and arrange on a parchment-lined baking sheet. Bake until the treats are evenly browned and dried out.
More baker’s tips
- One cup of chopped fresh pineapple usually yields about ¾–1 cup of purée. Add or reduce oat flour as needed so the dough is easy to handle and not overly sticky.
- The number of treats depends on cutter size; a 2″ cutter yields roughly 38 treats. Adjust baking time slightly for larger or smaller shapes.
- Each cup of oat flour weighs about 4.5 ounces. If grinding your own, grind extra oats so you have enough for rolling and adjusting dough consistency.
- When baking multiple pans, place racks in the top and lower third of the oven and rotate pans halfway through for even browning.
Storage
Store the cooled treats in an airtight container. At cool room temperature they will keep for 3–5 days. In warm weather, refrigerate them since homemade treats lack preservatives and can spoil more quickly.
FAQs
Yes. Fresh pineapple is safe for dogs in small amounts. This recipe uses a modest quantity of pineapple spread across many treats, so each piece contains only a little fruit. Avoid giving dogs large amounts of pineapple at once to prevent stomach upset.
If your dogs like these treats, consider trying other homemade dog treat recipes to vary their snacks and control ingredients.
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Pineapple Dog Treats with Oat Flour
These simple, wheat-free dog treats combine fresh pineapple, coconut oil, egg and oat flour for a tropical snack your dog will love.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Yield: 38 treats (approx., depending on cutter size)
Author: Trang Doan
Equipment
- Food processor or blender
- Mixing bowl and spatula
- Rolling pin and cookie cutters (optional)
- Baking sheet and parchment paper
Ingredients
- 1 cup chopped fresh pineapple
- 2 tablespoons coconut oil, melted
- 1 large egg
- 3 cups oat flour (about 13.5 oz / 383 g)
- Extra oat flour for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- Grind rolled oats in a food processor to make about 3 cups of coarse oat flour. Set aside.
- Purée the chopped pineapple in the same processor; this will yield just over ¾ cup.
- In a medium bowl, whisk together the pineapple purée, egg and melted coconut oil until smooth.
- Add the oat flour and mix with a spatula until a workable dough forms. It should be between a pie and bread dough in texture.
- Turn the dough out onto a floured surface, knead briefly and shape into a disk. Roll to about ¼” thick.
- Cut shapes with cookie cutters or a knife and place them about ½” apart on a parchment-lined baking sheet.
- Gather scraps, reroll to ¼” thickness and cut more treats.
- Bake for 20 minutes, rotate the pan, flip treats over, then bake another 20 minutes until golden and dry.
- Turn off the oven and allow the treats to cool and dry further in the closed oven.
- Store fully cooled treats in an airtight container.
Nutrition (per 15 g serving)
Calories: 43 kcal (approximate)
Course: Dog Treat | Cuisine: American, Hawaiian
If you tried these treats and enjoyed them, please leave a comment and share your experience.
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