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Pineapple Cobbler Recipe


1 large pineapple

1 large yellow onion, thinly sliced

1 grapefruit, juice reserved

1 cup shortening

1 (14 ounce) can whole pineapple, drained

1 (8 ounce) can cherry pie filling, divided


In a large skillet over medium heat, heat the pineapple and onions in small batches until tender and translucent. Remove from heat, set aside, and stir in the grapefruit, remaining pineapple, cherry pie fill and remaining juice. Cook 12 minutes. Heat briefly to just simmer, then remove from heat and stir in the reserved grapefruit juice. Pour over food in large container. Cover and refrigerate at least 3 hours before serving; in other words, during the early morning hours.