Desserts, Recipes
By Mavis Butterfield on - 38 Comments
If you are planning on serving ham this Christmas and have never tried baked pineapple before, you need to try this recipe. My neighbor Girly Girl gave it to me some time ago {Chino the Handyman grew up with this} and I now serve baked pineapple every time we cook a ham. To not serve this dish with a ham dinner would be like not serving mashed potatoes with turkey. Quite simply, they belong together.
Consider yourself warned… You will totally become a side dish super star if you bring this to someones house for Christmas dinner {or serve it at your own house}. Not only is baked pineapple divine, it is ridiculously easy to make, and everyone will want the recipe.
~Mavis
Baked Pineapple Custard Recipe
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- Author: Mavis Butterfield
Ingredients
Scale
{1} 20 oz Can of Crushed Pineapple
2 Tbsp. Cornstarch
2 Eggs Beaten
1 Cup of Sugar
1/2 Cup of Milk
1 Tsp. of Vanilla Extract
1 Tsp. Unsalted Butter
Pinch of cinnamon
Instructions
- Mix together the pineapple, sugar, milk, cornstarch and vanilla extract and pour into a greased baking dish.
- Sprinkle with cinnamon and cut a few small pieces of butter and place on top.
- Bake @ 350 degrees for 1 hour.
- Serve warm.
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Comments
Leanna says
My list is too long.
Green bean casserole (I do not use mushroom soup)
Pineapple bread (and strawberry, zucchini, pumpkin, cranberry and banana)
English toffee – so easy and so much better than almond roca
peanut butter balls (also known as buckeyes)
Sauerbraten (in the crock pot) on Christmas day (a new tradition I started a few years back – my mom is part German)
sugar cookies for Santa
a gingerbread house (confession – I buy the cheapest premade one I can find)
Happy Birthday Jesus cake – yellow cake w/ chocolate frosting – box & can (hubby’s fave)Thanks for letting me share.
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Mavis says
I just googled Sauerbraten. My Dad would LOVE this!
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LaToya says
Sauerbraten is the bomb. My husband’s family makes this. Oh gosh it’s grubbin’.
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Laurel says
My family as been making ham loaf for many years. Since I have been making Christmas dinner, I have tried to make the ham loaf too. I usually get my meat at a butcher shop in PA as they are not familiar with the hamloaf in VA. This year we didn’t get home this fall so I had a butcher debone a ham and I debonded a pork butt, borrowed my neighbors grinder attachment and ground my own meat. I mix the ham loaf and it is waiting for me to bake it and baste and enjoy on Christmas morning. I also make mashed potatoes (for my hubby), baked corn (for all the kids and myself), filling (cause having it once a year at Thanksgiving is not enough I decided) and I will also cook another ham for slicing. Our family is growing and I don’t want to fall short on food! I will add homemade applesauce to the table and someone is bringing deviled eggs and a truffle style dessert.
The best part is I told my step children that I wouldn’t be making the hamloaf this year due to not going to PA but then I came up with this plan. I am hoping it tastes good!Reply
Rebecca says
We always make ham loaves in our family too! It’s been a tradition since my great grandmother!
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Krys says
This sounds yummy! Is the pineapple drained or not drained? Can’t wait to try this!
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Mavis says
Not drained. 🙂
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Huey says
I made this last year when you posted this recipe. It IS delicious. We all loved it. It was so easy to make.
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LaToya says
I forgot about this pineapple recipe. And I want it now. If we have corn starch, it’s dessert for tonight. And if we don’t, I’m sending the husband to get some, and we are still having it tonight.
We do the usuals….tamales for the one side….and prime rib for the other. And then my rice pudding and fudge. See – nothing crazy. Just grub.
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Mavis says
Tamales? Really? I don’t think I have ever eaten a tamale let alone see one at Christmas dinner. Rice pudding though, my Dad would really, really like that. Do you have a favorite recipe?
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Annabel Lee says
We also have tamales on Christmas Eve. Started years ago when we ordered
batches from a Mexican restaurant. Now my son will be making them today
from scratch.Husbands family Norwegian and neither he nor I wanted all
that bland traditional stuff his family had like noodles and sauce and meatballs
and lutefisk. I did learn years ago how to make the lefse and several of the
cookies so we save the tasty part of the tradition.Funny but both our families always had potato soup on Christmas Eve so
we always still have that.Reply
NancyB says
Tamales are traditional Christmas fare in Hispanic families. I’m not Hispanic, but I love me some tamales! They are a lot of work, so it becomes a family project with many people helping. Especially at Christmas.
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Carol says
Not being able to purchase home made tamales is one of the things I miss being retired. Several times a year, people at work would take orders and then their families would get together and make the tamales….I COULD make them, but that isn’t gonna happen. 🙂
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Emily B. in MN says
I was craving rice pudding, and stumbled on this gem. I’ve used short, med, and long grain rice, prefer med or short. I also grate fresh nutmeg and cinnamon on top with some whipped cream.
It’s like a hug from baby Jesus.
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.Reply
Ashley says
broccoli salad and deviled eggs
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Becky says
Christmas Eve dinner (preferably at midnight):
Lutfisk
boiled potatoes
sausage
oyster soupChristmas breakfast:
home made danish (really not that difficult to make)
orange or mandarin (good health for the new year)
omelet with salsawith the dinner my family always requests cranberry freeze. Last year we added a birthday cake for Jesus (my 84 y.o. Dad really liked this addition).
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Dottie says
Creamed corn but its whole kernel white corn with heavy cream, recipe is ripped off of some old school restaurant in LA but sooooo good!
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Kim Everett says
Mavis I love the sugar jar-did you get this at one kings lane?
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Mavis says
Nope. Target. They are made by Anchor Hocking Glass company and the prices range from $4.99 – $12.99 depending on what size you want. Amazon also sell them. 🙂
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Desi says
We make Paulty every christmas eve. It’s a sweedish dish and is not very appetizing unless you grow up eating it. You basically wash, peel, and grate potatoes on the finest cheese grater. It turns to mush, then you add flower and boil it in water till it floats, about 1 hour. Eat it with butter, ham, and lemon pepper. We love it.
This looks yummy!
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Amy says
Hi Mavis!
This recipe looks amazing.
How many people would this feed? I have 17 coming for Christmas!Reply
Mavis says
If I were having 17 people over for Christmas I would double the recipe and bake it in a 9×13 pan. 🙂
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Amy says
Thanks Mavis! Dinner was successful tonight and everyone raved about the baked pineapple! D
efinitely a new tradition!Reply
Rachel says
My mother in law makes an awesome pineapple dessert that is called “pineapple rice”. Essentially it is creamed rice with crushed pineapple and whipped cream. I don’t know the recipe and I’ve never cooked it myself but it is always a winner any time of year. It has to be served super cold – yum!
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Teckla says
Sounds like my Glorified Rice recipe—it’s so yummy!
1 c. cooked rice, cooled
1/3 c. sugar
1 13-15 oz. can crushed pineapple, drained
1/2 tsp vanilla
1/3 c. mini marshmallows, or to taste
2 T. drained, chopped maraschino cherries
1 c. chilled whipping cream, whipped with sugar to tasteMix rice, sugar, pineapple and vanilla. Stir in marshmallows and cherries. Gently fold in whipped cream. Chill until serving. 6-8 servings. I’m sure this could be doubled or tripled, although I’ve never had need to do that myself.
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Lyn says
I just made this tonight, it’s delicious. Thank you Mavis, Girly Girl and chino for the recipe.
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Carol says
At my home, either we have a repeat of the turkey/Thanksgiving meal, or a ham in place of the turkey.
The one different item I make is Tomato Pudding (aka Scalloped Tomatoes). My Dad brought the recipe home from England during WWII. It’s been a favorite of my family ever since. But, not for everyone (my HH)….so I eat the whole bowl myself!Reply
Annabel Lee says
Can I have your recipe for the scalloped tomatoes?
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Carol says
Sure! I hope you like it, Annabel Lee!!!
10 oz. can tomato puree
1/4 cup boiling water
1/4 tsp. salt
6 TBLS brown sugar
1 cup fresh white bread crumbs
1/4 cup melted butterPlace the tomato puree in a saucepan. Rinse the can with the boiling (hot from the tap works, too). Add it to the puree. Heat these ingredients to the boiling point and add the salt and brown sugar.
In a baking dish, place the bread crumbs and pour the melted butter over them. Add the tomato mixture and cover the dish closely. Bake the pudding in a moderate oven, 375 degrees for 30 minutes. Do not remove the cover until ready to serve the tomatoes.
(I will eat this stuff cold…..but that’s just me!) Enjoy!Reply
Annabel Lee says
My father’s background was English so we always had roast beef and Yorkshire pudding and mince pie and plum pudding for dessert (flaming). My mother’s is German Swiss so did more that side on Christmas Eve, like the potato soup, herring, sausages ,, cheeses, rye bread, lots of cookies.
I don’t always make the beef roast, they are kind of pricey and we are not big meat eaters overall. This year we are having a ham. But I still make the Yorkshire pudding (I just use butter in place of meat drippings) and the mince pie.
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bobbie says
We make posole and tamales for christmas day, but we have a big dinner christmas eve with ham, potatoes, and a ton of apetizers like cream cheese stuffed jalepenos, magic bars, salami and cheese and crackers! Yummm cant wait to try this baked pineapple with our ham tonight! Thanks mavis!
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Madalin says
Hi Mavis
Happy Easter, everyone
I’m going to make this for Sunday to take to Easter dinner. Can I make it on Sat. and put it in the fridge? Can it be served cold/room temp, or does it need to be served warm/hot?
There will be too much food in the oven on Sunday to make it thenHave a wonderful holiday…..thanks Mavis
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Mavis says
Yes you can make it ahead of time and store it in the fridge, but I would serve it warm. 🙂
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NancyB says
Mavis, I love what you are doing and admire all your gardening. You have way more energy than I do, for sure! It’s not Christmas time now, but I saw the Baked Pineapple recipe and decided to try it. Everyone has raved about it on all the comments, but I think it was too sweet. I made it as a dessert, not a side dish, but I guess I was expecting a more custardy kind of thing. I will do it again, but cut the sugar down to 1/2 or 3/4 cup. I used crushed pineapple in juice. If I was using the pineapple in syrup it really would have been way too sweet. It didn’t stop my husband and me from eating the whole thing, however! Great idea, just too sweet for us.
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NCJill Hamilton says
I have been the official “Potato Girl” for our family dinners ever since I first made this recipe (25 years ago):
Party Potatoes
8-10 potatoes
1 cup sour cream
1 8 oz cream cheese
1 tsp garlic salt
1 tsp onion salt
Butter
PaprikaBoil potatoes and drain. Beat sour cream and cream cheese til light and blended well. Add hot potatoes gradually, beating constantly until very light and fluffy. Season with garlic and onion salts. Spoon potatoes into a 2 qt casserole and dot with butter; sprinkle with paprika. Bake at 350* for 45 minutes.
This dish is much better if refrigerated for at least 24 hours before baking. Also freezes well. If frozen, allow about 2 hours for baking.
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Candi says
I’m deathly allergic to corn starch would this work with flour?
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