Baked Pineapple Salad
Baked Pineapple Salad offers a delightful balance of sweet and savory flavors, featuring juicy pineapple, cheesy layers, and a crunchy pecan topping. This comforting dish is perfect as a unique side or dessert for gatherings, combining textures and flavors that appeal to a wide range of palates.
Ingredients
Instructions
- Place half of the drained pineapple in a buttered 10x6 inch Pyrex dish.
- Mix flour, sugar, and salt, then sprinkle half of this mixture over the pineapple.
- Dot the mixture with butter.
- Spread half of the mixed cheeses over this layer.
- Repeat the layers with the remaining pineapple, flour mixture, butter, and cheese.
- Bake at 325°-350°F for 30 minutes.
- Remove from oven and sprinkle with toasted pecan pieces.
- Bake for an additional 5 minutes.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or dried fruit to the layers. If you're looking for a lighter version, you can substitute half of the cheese with a lower-fat alternative and use less butter. To enhance the sweetness, try mixing in a teaspoon of cinnamon or nutmeg with the flour mixture. This dish is quite versatile and can be served as a side or a dessert.
Serving Suggestions
This Baked Pineapple Salad pairs beautifully with savory dishes like grilled meats or roasted vegetables. Serve it alongside American recipes such as Mom Bekkering'S Stuffing for a delightful contrast. Garnish with fresh herbs or additional toasted pecans for added crunch and flavor. It can also be enjoyed as a unique dessert option at gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the dish in the oven at 350°F for about 15-20 minutes until warmed through, or microwave individual portions for 1-2 minutes. Be careful not to overheat, as the cheese may become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple Salad contains roughly 279 calories, with 7g protein, 20g carbohydrates, and 21g fat. It is a good source of vitamin C (17% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 1275mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain excess juices to avoid a watery dish. Fresh pineapple will provide a bright flavor and may require a little more sugar depending on its ripeness.
What can I substitute for cheddar cheese?
If you prefer a different flavor, you can substitute cheddar cheese with Monterey Jack or Gouda for a creamier texture. Alternatively, for a dairy-free option, use a plant-based cheese that melts well.
How do I make this dish gluten-free?
To make the Baked Pineapple Salad gluten-free, simply swap the flour for an all-purpose gluten-free blend. Most blends work well for baking and will provide a similar texture to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).