Menu
Coconut-Pecan Sweet Potatoes Coconut-Pecan Sweet Potatoes
Coconut Pineapple Pie Coconut Pineapple Pie
Coconut-Bourbon Sweet Potatoes Coconut-Bourbon Sweet Potatoes
Pineapple Coconut Pie Pineapple Coconut Pie
Pineapple Coconut Squares Pineapple Coconut Squares
Pineapple Coconut Tassies Pineapple Coconut Tassies
Pineapple Coconut Cake Pineapple Coconut Cake
Coconut Pineapple Cake Coconut Pineapple Cake
Pineapple Coconut Muffins Pineapple Coconut Muffins
Coconut Pineapple Pops Coconut Pineapple Pops
Pineapple Coconut Snowballs Pineapple Coconut Snowballs
Pineapple & Coconut Carrot Salad Pineapple & Coconut Carrot Salad
Pineapple Sweet Potato Casserole with Marshmallows Pineapple Sweet Potato Casserole with Marshmallows
Coconut Pineapple Chicken Coconut Pineapple Chicken
Easy Pineapple Coconut Cake Easy Pineapple Coconut Cake
Pineapple Pie with Coconut Cream Pineapple Pie with Coconut Cream
Sweet Potato Pineapple Bake Sweet Potato Pineapple Bake
Pineapple Coconut Refresher Pineapple Coconut Refresher
Pineapple Chicken Thighs Pineapple Chicken Thighs
Pineapple Baked Beans Pineapple Baked Beans

Pineapple Coconut Potatoes

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 1-1/4 hours

Makes

4-6 servings

Updated: Oct. 03, 2022
There’s nothing like Long Island potatoes…and this recipe gives them a bit of tropical flair with pineapple, coconut, soy sauce and ginger. My family thinks they’re out of this world! The potatoes are a hit whenever I’ve served them—at barbecues, holidays and more—and I’ve often had requests for the recipe.
Pineapple Coconut Potatoes
Pineapple Coconut Potatoes Recipe photo by Taste of Home
Next Recipe

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.

Nutrition Facts

3/4 cup: 221 calories, 6g fat (5g saturated fat), 0 cholesterol, 406mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 2g protein.