- 2 (20-ounce) cans DOLE Pineapple Chunks
- 1 cup firmly packed light brown sugar
- 2 tablespoons butter or margarine
- 1 teaspoon curry powder
- 1 cup chopped pecans, toasted
- Drain pineapple, reserving juice. Place pineapple in a large serving bowl, and set aside.
- Bring 1 cup reserved juice, brown sugar, butter, and curry powder to a boil in a saucepan; reduce heat, and simmer, uncovered, 20 minutes. Pour mixture over pineapple, tossing to coat. Sprinkle with chopped pecans. Serve warm or at room temperature.
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