Baked Pineapple

by Kelly on November 21, 2009

I really love this side dish — admittedly, it isn’t the healthiest. I haven’t tried to adapt the amount of sugar, but I do put a minimum amount of butter on it.

If you serve ham for Christmas, I recommend making this for something different this year. It’s delicious with ham/pork! And it re-heats well.

Since it’s an old 1950’s-1960’s recipe, it’s written a little vague, but here it is!

You probably don’t need more than a 1 1/2 qt or so casserole for this, unless you’re doubling the recipe!

Baked Pineapple

(Old family cookbook)

1-20 oz. can crushed pineapple

1 cup sugar

2 tbsp cornstarch

2 eggs, beaten

1/4 cup water

1 tsp vanilla extract

Directions

– Mix all ingredients together in a bowl

– Pour into a casserole dish (2-4 quart work best, I think)

– Dot the top with butter (I use about 2.5 tbsp, broken into small pieces)

– Sprinkle with cinnamon

– Bake at 350 degrees F for 1 hour.

Print Friendly

Previous post:

Next post: