Pineapple Casserole Recipe
A delightful Pineapple Casserole that pairs wonderfully with holiday ham. The sweet and tangy flavors might make you question whether it’s a side dish or a dessert!
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Servings: 8
Ingredients
- 1 can 20 oz. crushed pineapple, undrained
- 1 can 20 oz. pineapple chunks, drained (reserve 1/4 cup of juice)
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Drain the pineapple chunks, keeping aside 1/4 cup of the juice. Combine the reserved juice with the cornstarch in a small bowl, stirring until the cornstarch is fully dissolved.
- In a separate large bowl, mix the crushed pineapple, drained pineapple chunks, brown sugar, beaten eggs, and vanilla extract. Stir in the cornstarch mixture until evenly combined.
- Transfer the mixture into a baking dish. Dot the top with small pieces of butter and evenly sprinkle with ground cinnamon.
- Bake in the preheated oven for about 60 minutes or until the top is lightly browned and set. Serve warm for the best flavor.
Notes
For a different texture, you can use two cans of crushed pineapple instead of one can of crushed and one can of chunks. Alternatively, substitute pineapple tidbits for the chunks.
This dish can be prepared 1-2 days in advance. Store it covered in the refrigerator and bake just before serving.
This dish can be prepared 1-2 days in advance. Store it covered in the refrigerator and bake just before serving.