Meals Matter

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Contributed By: keithallin
myself

A great side dish for baked ham dinner. A variation on the classic baked pineapple this dish is less sweet and the hint of garlic and teriyaki pairs very nicely with the ham. Think of Hawiian pizza meets holiday dinner.

Ingredients

1- 20oz Can crushed pineapple in juice

1- 20oz Can pineapple tid bits in juice

4 Eggs

3 tbs Flour

1/4 cup Sugar

2 cloves Garlic minced or 2 tsp garlic powder

1 stick Butter or margarine melted

1/4 cup Teriyaki sauce (optional)

1- 12oz Package "Martin's potatobred stuffing" cubes or other non-herbed dressing or 12oz bread cubed small

Preparation

In small saucepan melt butter along with garlic and teriyaki sauce to create a garlic butter drizzle.

Drain both cans of pineapples reserving juice in large bowl. Add eggs, flour, sugar, and 1/2 garlic butter mixture. Mix well (I use a whisk for this step) and add both cans of pineapple and 1/2 package of stuffing cubes. Stir the mixture to coat the stuffing well and continue to add stuffing cubes until you get the desired consistency (I prefer using about all but two handful's of stuffing). Put mixture into 9X13 greased baking dish and drizzle top with remaining garlic butter. Bake at 350 for about 45 minutes or until nicely darkened but not burnt.

Cook's Notes

Depending on the consistency of dressing your family likes, you can add more or less of the stuffing cubes. This dish is also great served at room temperature and for a great pot-luck dish you can add 2-3 cups cubed ham and/or some cooked crumbled bacon.

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