Chef notes
When Sheinelle was growing up, her family spent a lot of time at church. After services, they would go to the church basement for some kind of food-filled event — and there was always pineapple stuffing. Made with just crushed pineapple, sugar, butter, eggs and white bread, it was so simple but was a treat she looked forward to nonetheless.
Here, we've zhuzhed it up a bit, using challah instead of white bread and topping it with toasted coconut, intended to be served as a side with ham, turkey or chicken, though it could also be served as dessert with a scoop of ice cream or a dollop of whipped cream. Thankfully, it still captures the essence of the dish Sheinelle so frequently ate as a kid. "I am immediately transported from Studio 1A back to Wichita, Kansas," she says.
From "TODAY Loves Food: Recipes from America's Favorite Kitchen."
