Pineapple Coconut Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Thereâs nothing like Long Island potatoesâ¦and this recipe gives them a bit of tropical flair with pineapple, coconut, soy sauce and ginger. My family thinks theyâre out of this world! The potatoes are a hit whenever Iâve served themâat barbecues, holidays and moreâand Iâve often had requests for the recipe. Ingredients:
1 can (20 ounces) unsweetened pineapple chunks |
2 cups diced peeled potatoes |
1 cup flaked coconut, divided |
1 medium onion, sliced |
1/4 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 cup cider vinegar |
1 tablespoon soy sauce |
Directions:
1. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside.
2. In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat.
3. Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned. Yield: 4-6 servings.
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