Sunday Best Scalloped Pineapple Recipe

bettyskitchen

Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making scalloped pineapple and
it’s a great dish to go with ham or pork and we happen to be having brown sugar glaced
ham tonight which is on a separate video of you’re interested in that but we’ll start with a
dish which is prepared for the oven. It’s been sprayed with canola oil. You could use any
cooking oil spray that you like or you can use butter or margarine. Just make sure it’s
greased nicely.

Then take a 20 ounce can of sliced pineapple. This is packed in unsweetened pineapple
juice you can get the can that’s packed in heavy syrup that will be fine but I just try to cut
down on things like that when I can so you’re going to bring these pineapple slices out
and put them along the bottom of this baking dish and then they do need an oven proof
dish and I just got a deep dish pyrex pie dish and it’s going to make more than 1 layer but
not a lot so what you have here.

And by the way I didn’t tell you I meant to say at the beginning that I had drained that
and we’ll talk about that in just a second but what you have here are 3 slices that are left
so you might want to just really soft and tender so you might want to just take your fork
and slice them up and put them wherever you can fit them in maybe just as an extra ruffle
around the edge. It seems to work out pretty nicely and they get all symmetrical so there
you have your pineapple along the bottom.

Now the juice, I have reserved 1/3 cup of the juice and I’m going to use it so I’m putting
it in my mixing bowl. The other juice is unsweetened pineapple juice. It’s drinkable, save
it and drink it later. It does not go into this recipe so we’re finished working with our
pineapple right now and we’ll see what else we have. We have a sharp cheddar cheese
which is grated and I have measured out 1 cup. This is a measuring cup that up to here is
1 cup of shredded sharp cheddar cheese.

This is going to be sprinkled over the top of your pineapple so I’m just going to try to get
it all fairly evenly sprinkled so it doesn’t clump up in any one spot. That looks good
enough and then I’m going to start mixing. Right here in this bowl the 1/3 cup of
pineapple juice unsweetened pineapple juice is going sweetened with the sugar. This is
2/3 of a cup of sugar and then I’m going to be thickening this with flour so we have our
sugar here and our flour. This is self rising flour; it does not need to be. It can be all
purpose flour.

I have 1/3 cup of flour so we’ve added 2/3 cup of sugar and we’re adding 1/3 cup of
flour. We’re just going to stir that together. It’s going to make a nice little gravy here
pineapple flavored which is going to be great when it’s baked over that. This is an oven
dish and I think I told you it needed to be oven proof so we’re going to make these old
sauce to pour over what we have so far so just get all those lumps out of it so it doesn’t
end up lumpy when you serve it but it’s pretty easy to do just to spoon like this will be
fine.

So now I’m going to just try to evenly pour this over the top sometimes I find it’s easy if
I go in spirals. I have whether it’s a round pan like this or if it’s rectangular just to go in
spirals keeps you hitting different parts all the time and giving you full coverage without
having too much in any one place or not enough somewhere. So that’s pretty good
coverage right there. It’s going to be perfect anyway and I have 1 more thing that I’m
going to do and that is to add some buttered butter crackers and these are Ritz crackers.
You can get Townhouse if there’s some particular kind you like, like wheat or just salty
whatever you need some kind of cracker.

I used from the inner bag here down to this point to come up with about 1 cup of crushed
cracker crumbs. I just put them in a zip lock bag and closed it and then started rolling it
with a rolling pin until these got to be pretty fine. They don’t have to be extremely fine
like they would need to be if you were using them for coating meat because you would
want them to really stick but what I need to do with these is to mix them with ¼ cup
which is ½ stick of butter or margarine which has been melted so I have that and it’s
called off enough. I have to sit it down here and we’ll put this in and we just want to get
those in a form that they will cook really well and the oven.

So just use a fork if you like, and mix your dry crackers with this little bit of butter or
margarine and will make the topping paste go much nicer. So this is our topping and we
want to get that spread out very nicely. Not getting much that way, I’m going to get my
hands dirty. The best thing to do here is to go ahead and crumble it out all I have to do is
put this in the oven anyway and we’ll be cooking this in a 350 degree oven. It’s already
preheated. We’ll be cooking at maybe let’s say 20-25. It could be 30 minutes. I’ll check
it, it should be nice and bubbly and the top should be browned off and I’ll get it out of the
oven and show it to you when it’s done.

I want to show you the 2 mini items that I make for the day. I made the brown sugar
glaced ham which you see right here and then, oh I did 3 things sorry. I did the 3 bean
salad earlier in the day and then we did the scalloped pineapple so when I get my dinner
together I got my own salad in a bowl so I’ll just put it in a clear bowl like a berry bowl
and then you can see I put the extra juice from this over the top. It took 12 minutes to get
to this point and it’s nice and thick sauce that is brown sugary. If you like it cooked a
little crispier then you can leave it longer somewhere 10 to 20 minutes will be fine on
that. And then my scalloped pineapple, just come over when it’s bubbly and that was for
me it was 20 minutes.

When it’s bubbly and it’s round off on the top then it’s ready so just cut some there and
bring it up on your plate and then in the last 5 minutes I just added in some pre-made
rolls so we have some nice rolls here and I’ve got my butter to go with it and my glass of
ice tea as usual so I hope you enjoy this meal.