Pineapple Coconut Potatoes

Name: Pineapple Coconut Potatoes
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks; 2 cups diced peeled potatoes; 1 cup sweetened shredded coconut, divided; 1 medium onion, sliced; 1/4 cup packed brown sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 cup cider vinegar; 1 tablespoon soy sauce

10 ingredients

3 steps

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
2 cups diced peeled potatoes
1 cup sweetened shredded coconut, divided
1 medium onion, sliced
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 cup cider vinegar
1 tablespoon soy sauce

Directions

1

Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside.
2

In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat.
3

Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.