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Pineapple Coconut Potatoes

 Pineapple Coconut Potatoes
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.
4-6 ServingsPrep: 20 min. Bake: 1-1/4 hours

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 2 cups diced peeled potatoes
  • 1 cup flaked coconut, divided
  • 1 medium onion, sliced
  • 1/4 cup packed brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 cup cider vinegar
  • 1 tablespoon soy sauce

Directions

  • 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.
  • 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.
  • 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. Yield: 4-6 servings.

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Pineapple Coconut Potatoes (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 221 calories, 6 g fat (5 g saturated fat), 0 cholesterol, 406 mg sodium, 42 g carbohydrate, 3 g fiber, 2 g protein.