Pineapple Bake
We love pineapple around here, as you’ve certainly seen if you’ve been following our recipes for very long. The sweet tang of pineapple enhances most recipes, from savory main courses to desserts and afternoon munchies. I have no doubt that you will adore this Pineapple Bake just as much as we do if you share our sentiments! Here, the flavor of sweet citrus is really the main attraction. With a scoop of ice cream, it’s the ideal after-dinner snack or side dish.
Perhaps the easiest thing about this recipe is how easy it is to put together. This recipe is ready to be baked with just a can of pineapple and six other common kitchen ingredients, and a minute of tossing to combine everything. Bake it for 45 minutes, or until a golden brown crust forms on top.
This recipe works well for any occasion, but it’s particularly good served with baked ham during a holiday meal. During Easter, I’ve even been known to add a couple maraschino cherries, which the kids always fight over. I promise you will enjoy this zesty dish just as much as we do if you give it a try. Remember to give it a try with an ice cream scoop!
INGREDIENTS
- One 20-oz can of juiced and crushed pineapple
- Half a cup sugar and two eggs
- two tsp cornstarch
- two tsp vanilla
- 1 and a half tablespoons of sliced, patted butter
- One tsp of cinnamon
PROCEDURE
- Grease a 9×9 baking pan and preheat the oven to 350 degrees Fahrenheit.
- Mix pineapple, sugar, eggs, cornstarch, and vanilla in a big basin. Blend until thoroughly blended.
- Spoon mixture into baking pan that has been prepped; sprinkle cinnamon and butter over top.
- Bake until the edges start to turn golden, about 45 minutes.