Here’s a LongHorn Steakhouse‑style Pineapple Bake recipe you can make at home — a sweet, slightly warm pineapple casserole that’s often served as a side or light dessert. This version mimics the popular “pineapple bake” style associated with LongHorn fans and Southern cooks.
🍍 LongHorn Steakhouse‑Style Pineapple Bake
Ingredients
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1 (20 oz) can crushed pineapple with juice (don’t drain)
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¾ cup (150 g) granulated sugar
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2 large eggs
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2 tbsp cornstarch
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2 tsp vanilla extract
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1½ tbsp unsalted butter, cut into small pats
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1 tsp ground cinnamon
This combination creates a smooth, slightly custardy pineapple bake with a golden‑brown top — sweet without being overwhelming.
Instructions
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Prep Oven & Pan
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Preheat your oven to 350 °F (175 °C).
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Grease a 9×9‑inch (23 × 23 cm) baking dish with butter or non‑stick spray.
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Mix the Base
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In a large bowl, combine the crushed pineapple with its juice, sugar, eggs, cornstarch, and vanilla extract.
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Stir until smooth and well blended.
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Bake
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Pour the pineapple mixture into the prepared baking dish.
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Dot the top evenly with the butter pats and sprinkle with cinnamon.
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Bake for about 45 minutes, until the edges bubble and the top turns golden.
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Cool & Serve
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Let it cool slightly before serving. It’s delicious warm or at room temperature.
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🍍 Optional Add‑Ins & Variations
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Coconut or Pecans: Stir in about ½ cup shredded coconut or chopped pecans for extra texture and flavor.
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Ritz Cracker Topping: For a sweet‑savory crunch, mix about 1 cup crushed Ritz crackers with 2 tbsp melted butter and sprinkle over the top before baking.
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Zest Boost: A little lemon or orange zest added to the batter brightens the flavor.
🍍 Serving Suggestions
This pineapple bake works beautifully alongside ham, roasted pork, grilled chicken, or even as a stand‑alone dessert with a scoop of vanilla ice cream or whipped cream.
Would you like a grain‑free or gluten‑free version of this pineapple bake too? (I can tailor it for dietary needs like keto or paleo.)