Pineapple Sandwich Spread
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This is a sure winner when teamed with smoked ham or roast pork, but it's got a nice fresh taste that'll liven up almost any sandwich.
What You'll Need
- 1 (20-ounce) can crushed pineapple in heavy syrup, drained with juice reserved
- 2 eggs
- 1 tablespoon cornstarch
- 1/2 cup mayonnaise
What to Do
- In a small saucepan, whisk together the reserved pineapple juice, the eggs, and cornstarch. Place over medium heat and continue whisking for 3 to 4 minutes, or until the mixture thickens.
- Remove from the heat and allow to cool completely. Stir in the pineapple and mayonnaise. Cover and chill for at least 1 hour before serving.
Makes about 3 cups.
If not using this immediately, transfer it to an airtight container and store in the refrigerator; it should last for up to two weeks. And besides using it as a sandwich spread, try it on crackers, or even spread on celery stalks.