Pineapple Casserole is the perfect compliment to your holiday ham. And the sweetness of this baked pineapple dish will make you wonder if it is dessert or a side dish.
A friend of mine from the south shared this recipe with me years ago as one of her family favorites and a must have dish at Easter. It is a traditional Southern dish that traditionally has cheese in it. I prefer it without cheese and love the hint of cinnamon on top.
How to Make Baked Pineapple
- I like to use one can of crushed pineapple and one can of pineapple chunks. You can use two cans of crushed pineapple if you prefer but I prefer the texture of it with one of each.
- The original recipe used granulated sugar but I love the depth of flavor that browned sugar gives it.
- Add two beaten eggs act as a binder for this dish and cornstarch helps to thicken it. Reserve some of the pineapple juice to add the cornstarch to.
- Before baking sprinkle with cinnamon and dot with butter. It bakes for an hour at 350 degrees F.
This pineapple casserole is ultimate comfort food and the perfect combo of sweet and savory thanks to the brown sugar and cinnamon. A must have side dish for your Easter dinner. Just sit back and watch this stuff disappear. If you are lucky enough to have any left it is also good cold!
Grab a spoon and a plate and dig in! Don’t be surprised when this is the first thing to disappear at your holiday gathering.
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Pineapple Casserole Recipe
- 1 20 oz. crushed pineapple not drained
- 1 20 oz. pineapple chunks drained, juice reserved
- 1/2 cup brown sugar
- 2 Tbsp cornstarch
- 2 eggs beaten
- 1 tsp vanilla extract
- 1 Tbsp butter
- 1/2 tsp cinnamon
- Drain pineapple chunks and reserve 1/4 cup of liquid. Add cornstarch to juice and stir to dissolve.
- In a bowl, mix together pineapples, sugar, eggs and vanilla. Add in cornstarch mixture.
- pour into a baking dish. Dot with butter and sprinkle with cinnamon.
- Bake at 350 degrees F. for 60 minutes. Serve warm
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