Reviewed: Apr. 14, 2012

My first attempt turned out soupy, but I think that the problem lies in the fact that I used fresh pineapple and measured 20 ounces by weight. By my calculations, that resulted in adding 1.5 times as much that if I had measured by volume. I think the recipe has potential, so I will try it again.

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Reviewer:

zwelch

Reviewed: Jan. 10, 2012

My family loved this! I decided to use only 1/2 cup Splenda, and it tasted wonderful. Plenty sweet. The cooking time was only about 40 minutes. I will probably omit the cinnamon next time because a pinch really doesn't add to the taste, but it does detract from appearance. ***Oh, My! This stuff is delicious cold, straight from the refrigerator the next day!

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2 users found this review helpful

Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Oct. 29, 2011

Excellent! Healthier when I replace sugar with Splenda and use whole wheat flour.

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3 users found this review helpful

Reviewer:

rusty08205

Reviewed: Nov. 17, 2009

Delicious, quick, simple, different. We enjoy this as a sweet side dish with pork, ham or hotdog casserole. Love it.

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3 users found this review helpful

Reviewer:

AUNT MAMIE

Cooking Level: Expert

Reviewed: Dec. 30, 2006

Ahhhh, the sweet goodness of this simple side dish. I took the advise and cut the sugar in half and it was one of the best items I've ever made. It was raved about for hours. I couldn't have picked a better side dish for breakfast or for dinner. A must try for any occasion!

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25 users found this review helpful

Reviewer:

irishlass67

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Garden Farms, California, USA

Reviewed: Nov. 19, 2006

This was a big hit;I served it as a brunch side dish. Just one change in the future...I will be cutting the sugar in half.

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8 users found this review helpful

Reviewer:

ZENUJ

Reviewed: Sep. 22, 2006

I made this with a ham and served it as a side dish. I found this way too sweet. It might be okay as a dessert...if you like warm shredded pineapple goo for dessert. Sorry, we did not care for this.

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3 users found this review helpful

Reviewer:

LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

Reviewed: Apr. 21, 2006

This recipe is great with ham. I received many compliments on Easter Sunday for this dish. I enjoyed it as a leftover later, too. It tasted nice even cold. It could be considered a dessert

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10 users found this review helpful

Reviewer:

SMOAK

Reviewed: Dec. 17, 2005

I made this dish and it turned out great. The taste was such a treat with ham. And this goes well with cornbread dressing also instead of cranberry sauce. I loved it and so did my guests.

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7 users found this review helpful

Reviewer:

BEPHIL44

Reviewed: May 24, 2005

I have a recipe very similar to this which I enjoy serving with any meat entree. I never have any leftovers! My recipe calls for 4 scrambled eggs, 1/2 cup sugar, 20 oz. can crushed pineapple using only 1/2 of the juice, 5 pieces of bread; tore into bits; use any bread, my favorite has been oat. Mix all together in buttered baking dish, with a few slices of butter on top of the mixture as well as some sprinkled sugar, cover with foil, bake at 350 for 45 minutes, then remove cover and bake for 10-15 minutes more, depending on how brown you want the topping to be.

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13 users found this review helpful