Baked Pineapple

This is possibly the perfect Easter side dish. I suppose if I was an “on the ball” food blogger, I would have made this in advance, posted it sometime in the weeks leading up to Easter, and encouraged you all to make it for your family get togethers. Instead I found myself hurriedly throwing this together on Easter morning, with barely enough time to snap a few pictures before rushing out the door. (Sorry for the poor photo quality.) Good thing it’s so simple.

This really is the perfect accompaniment to a ham dinner. Warm, sweet pineapple flavored with cinnamon (and a little extra sugar).  It’s a family tradition that I’ve managed to incorporate into Mike’s family as well. Everyone loved it and I got multiple requests for the recipe (another reason to have your blog post up before Easter). It’s incredibly quick to make, with a long baking time that gives you a little down time while it’s just hanging out in the oven.  I’ve made this plenty of times and have yet to meet someone who doesn’t love it!

Baked Pineapple


1 (20 oz) can crushed pineapple, juice and all
1 cup sugar
2 Tbsp cornstarch
2 eggs, beaten
1 tsp vanilla


Mix all ingredients together. Pour into greased casserole. (A 2qt casserole or 8x8 pan works great.) Sprinkle with cinnamon and dot with butter. Bake without lid at 350 for 1 hour.