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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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Reviewer:

irishlass67

	Cooking Level: Expert Home Town: Arroyo Grande, California, USA Living In: Garden Farms, California, USA
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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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Reviewer:

ZENUJ


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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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Reviewer:

LCURT

	Cooking Level: Intermediate Home Town: Santa Barbara, California, USA Living In: Elk Grove, California, USA
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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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Reviewer:

SMOAK


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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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Reviewer:

BEPHIL44


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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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