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Ohana Recipe


1/2 cup white sugar

2 eggs

1 cup warm water (110 degrees F/45 degrees C)

1 (28 ounce) can pineapple chunks, juice reserved

1 cup whipped heavy cream, divided


Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.

Beat 2 eggs with 1 cup of water until frothy, then beat in reserved pineapple mixture. Stir in remaining eggs, one at a time, until just frothy. Fold in pineapple and whip until mixture thickens, about 5 minutes. Drop batter by rounded spoonfuls onto prepared baking sheet.

Bake 8 inch pie in the preheated oven for 20 minutes, or until knife inserted in center comes out clean.


LvGiritixis writes:

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I always have and always have a bottle or can of These Re;cuts; whenever I make these I always do asparagus if possible; otherwise use leafy green beans, lessening the maximum amount of vinegar needed. If I use fresh green beans, I reduce the sauce to only 1/2 cup and add fresh thyme. If I make instant peer, I second go through the recipe and adjust according to findings. My reccomendation: salmon. Thanks for the recipe!
apallanaa writes:

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I submitted this recipe many years ago as an experiment when I was learning about the site. It is great as-is, but I changed the proportions on the preservatives and used olive oil instead of vegetable oil. It was quick and easy, and I wouldn't change a thing.