To balance out any Thanksgiving meal, sides are necessary. And more importantly, the pants-expanding holiday of the year should include each and every food group. You have grains, greens, dairy and certainly fats. Rather than your everyday canned cranberry sauce as a fruit salad, take the opportunity to try a lip-licking, sugar-packed pineapple salad recipe (hey, it’s Thanksgiving, the damage has already been done). Every family has a dish that strays from the typical Thanksgiving staples: some mac and cheese cupcakes, a pig pickin’, the tur-turkey-key—but my family’s table would not be complete without this pineapple salad.
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter
2 eggs, beaten
1 20-oz can of pineapple chunks
1 bag mini marshmallows
8-10 halved maraschino cherries
1. Boil sugar, flour, butter, eggs, and pineapple juice over a stove until thick.
2. Take the pot off the stove to cool.
3. Mix in the bag of mini marshmallows, the pineapple chunks, and 8-10 halved maraschino cherries once the boiled mixture has cooled.
4. Slice the bananas and mix them in just before serving so they don’t brown.
Now all you have to do is remember that the serving size is for more than just one. Good thing you can lick the plate!