Pineapple kugel is sweet and tasty and perfect for Passover or any time. Editor’s Note: You may need more potato starch, add 1 tbs at a time until the kugel reaches a thick but pourable consistency.
Passover Pineapple Kugel
Servings
6 Servings
Ingredients
- 4 eggs
- ½ cup oil
- ½ cup sugar
- 4 level tablespoons potato starch
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 10 cored pineapple rings crushed (the equivalent of 1 20-ounce can crushed pineapple, drained)
- Whole cored pineapple rings for garnish
Instructions
- Preheat the oven to 350°F. Combine eggs, oil, sugar, potato starch, vanilla, and baking powder. Add the crushed pineapple (if juice has accumulated since the pineapple has been processed, drain). Garnish with additional pineapple rings. Place into a round 9-inch pan and bake for 40 minutes or until golden.
- As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition – Subscribe Now contributed by our Balabusta Next Door, Toby Ash.
- Check out this video based on this recipe but turned dairy for help with the right consistency.
Hi, Can this recipe be frozen ? I would like to make it in a coconut macaroon crust in the pie dish then add the filling and bake. Thank you!
Sounds like a great idea and it should freeze well.
The potato starch and eggs act a binding agent, so you don’t need matza or cake meal. It’s enough to make it fluffy and thick
Can i skip the potato starch or replace it?
The original recipe here was non dairy and called for less potato starch. When Jamie made it she found it needed more and added the cream cheese that recipe is here http://www.joyofkosher.com/recipes/passover-pineapple-kugel-2/
The potato starch measurement is really off from video to recipe? 4T. or 12T? Also how many oz. of cream cheese, no mention on the recipe at all?
Double for a 9 x 13 cook for the same amount of time and then start checking every 10 minutes until set – I am thinking timing will be about the same plus 10-15 minutes at most
can this recipe be doubled or tripled, and cooked in a
9×13 for a large amount of people?
Does the cooking time stay the same?
We have two versions of this kugel – this is the parve version and the dairy one that is in the video is here http://www.joyofkosher.com/recipes/passover-pineapple-kugel-2/
Just watched the utube video have I missed something you used creamcheese but no mention in the recipe list.?
baking powder for Pesach?
I love pineapple and the idea of a nice pesach kugel sounds great…i usually make my own rendition for year round but use noodles….my question is, isnt there any matza or cake meal in this recipe? it seems that the only solid is the 1/2 cup sugar and the potato starch…thank you in advance
Just finished eating some fresh pineapple — one of my favorite fruits. Never put it in a kugel! Great idea.