Scalloped pineapple is a perfect slightly sweet side dish to go along with a salty ham dinner. It will feel right at home on your holiday plate!
Scalloped pineapple is a fun side dish that is on the sweeter side. It is a perfect foil for saltier meats like your Easter ham!
It will be a fun addition to your holiday spread. If you are a pineapple lover, you are going to want to make this!
Have you ever heard about a dish and been so intrigued that you couldn’t stop thinking about it, even months later? That’s what happened to me when we were discussing Thanksgiving menus on my Facebook page.
Multiple people brought up variations of pineapple casseroles. That isn’t a thing in my family, but I love pineapple so of course I was interested.
I didn’t have a chance to make it for Thanksgiving, but that doesn’t mean I didn’t want to. So I kept pining over the idea.
As Easter and the giant ham dinner were approaching, something in the back of my head kept saying “here’s your chance!”
Of course that voice was right. Salty ham and a sweet tangy pineapple dish would be perfect together.
It turns out there are a few ways to do scalloped pineapple. So after checking out some recipes online, I asked our friend Julie for her recipe. She was nice enough to dig it up and send it over to me.
I had every intention of making her recipe because it’s tried and true, but you know sometimes I just can’t help myself. I wanted more pineapple, plus with the extra fruit I thought I could get away with less sugar.
Everyone was a bit surprised when I showed up at grandma’s with my pineapple dish. Nobody had ever seen such a thing, but we don’t often meet food we won’t try so people dug in.
It was a hit! Everyone enjoyed trying something new and the pineapple was a nice foil to both the ham and smoked brisket. Of course I loved it too.
Ideas for variations on this scalloped pineapple recipe:
I have seen people toss in diced ham and bake it all up together. Then it would make a great sweet and savory dish, possibly a great breakfast idea for using Easter leftovers too!
Or serve this like a bread pudding for dessert. You could make a vanilla custard sauce for a finishing touch.
Make it even more pineapple loaded by using Hawaiian rolls for the base. Just cube them up and toss them in the mix in place of the bread.
Or for a bit more salt and crunch, try making fresh pineapple casserole. It uses crackers and cheese to make a great sweet and salty dish.
Have you ever had a recipe pester you for months on end until you finally made it? What are your favorite holidays side dishes?
- 20 oz can pineapple rings
- 20 oz can crushed pineapple
- ½ cup butter softened
- 1 cup granulated sugar
- 6 large eggs
- ½ teaspoons salt
- 3 Tablespoons lemon juice
- 12 slices bread cubed
- 3 maraschino cherries optional
- Preheat oven to 350°F and grease a 9×13 inch pan
- Drain the cans of pineapple. Remove three pineapple rings and set aside for garnish. Roughly chop the remaining rings.
- In a large bowl, cream together the butter and sugar.
- Add the eggs, one at a time and mix well between each.
- Stir in the salt, lemon juice, pineapple (except for the reserved rings) and bread.
- Pour into prepared pan and bake for about 50 minutes to an hour or until golden.
- Garnish with reserved pineapple rings and cherries if desired.