Baked Pineapple is an old-fashioned side dish that is wonderful to serve with ham, especially at Christmas. Two kinds of pineapple are baked with lemon juice and eggs, then topped with a cheesy pecan streusel that adds crunch and more flavor.
This recipe is kind of a combination of a salad and a side dish. The sweet and tart pineapple mixture is complemented by the cheesy, crunchy, crumbly top. But here's a warning: the pineapple part gets really hot! The sugars in the pineapple and the sugar caramelize as the casserole bakes. Let it cool for 10 to 20 minutes before you eat.
Enjoy this wonderful recipe for your Christmas dinner.
- 1 (20 ounce) can pineapple tidbits, drained, reserving 1/4 cup juice
- 1 (20 ounce) can crushed pineapple, drained
- 2 eggs
- 3 tablespoons flour
- 1/3 cup sugar
- 2 tablespoons lemon juice
- 3/4 cup flour
- 1/4 cup packed brown sugar
- 1 cup shredded Swiss or Cheddar cheese
- 1/2 cup chopped pecans
- 6 tablespoons melted butter
- Preheat the oven to 375 F.
- Combine the pineapple tidbits, the reserved 1/4 cup juice, and crushed pineapple in a 1-1/2 quart casserole dish.
- Add the eggs, 3 tablespoons flour, sugar, and lemon juice and mix well.
- Bake for 30 minutes.
- Meanwhile, in a medium bowl combine 3/4 cup flour, brown sugar, cheese, and pecans.
- Stir in the melted butter and mix until large pieces form; do not over mix.
- Remove the casserole from the oven and top with the crumbly cheese mixture.
- Bake for another 25 to 30 minutes or until the top is browned and the casserole is bubbly.
- Let cool for 10 to 15 minutes, then serve.
|Nutritional Guidelines (per serving)|