Baked Pineapple

  • Yield 6--8 servings


15 oz cans Pineapple tidbits
2 tablespoons flour (gluten free flour can be used)
1 cup shredded cheddar cheese
1/2 cup sugar
1 -- beaten egg
1 package miniature marshmallows
1 fluid ounce rum/rum extract


  1. Drain juice from fruit and put pineapple in approximate 9×9 oven-proof casserole or deep-dish pie dish
  2. Add enough water to the drained juice to make one cup
  3. Put juice into saucepan and bring to low boil
  4. Mix flour and sugar and add to heated juice
  5. Stir over low heat, adding beaten egg until mixture thickens
  6. Add rum/rum extract if used
  7. Pour thickened juice over pineapple, top with shredded cheese
  8. Bake 400 degree oven, 15 minutes until cheese melts
  9. Remove from oven and top with marshmallows, put back in oven and bake until marshmallows are slightly browned.
  10. Serve warm
  11. Can be made ahead without topping of cheese and marshmallows and refrigerated, but will need more baking time if cold. When ready to bake, add cheese and marshmallows according to recipe directions.
  12. Can be doubled using same proportions




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