Thanksgiving’s Unexpected Star: Pineapple Marshmallow Salad

This Pineapple Marshmallow Salad is a cherished family favorite that’s been bringing joy to our holiday tables for generations! Subtly sweet, light, and refreshing, this dish combines pineapple, mini marshmallows, eggs, and a hint of sugar for an irresistible taste. It’s the perfect way to balance out those rich holiday flavors with something easy to make yet delightfully unique. One bite, and this creamy, fruity salad might just become your new favorite holiday tradition!

When planning your Thanksgiving or Christmas menu, one of the easiest things to add is a cold, sweet “salad.”  Beyond the holidays, this Pineapple Marshmallow Salad is equally at home in a Church pot-luck or a summertime family get-together.  The best part is it only takes about 15 minutes of hands-on preparation time to make!

To successfully prepare this Pineapple Marshmallow Salad recipe, or any recipe for that matter, it’s important to have good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe, gather your tools, measure and prep all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises, making things far less stressful in the kitchen.

What You’ll Need to Make Pineapple Marshmallow Salad

• Crushed Pineapple – Adds sweetness and a delightful fruity texture to the salad, serving as the star ingredient.
• Pineapple Juice – Provides additional pineapple flavor and a bit of natural sweetness, blending well with the crushed pineapple.
• Water – Helps to thin out the mixture, ensuring the perfect consistency.
• Large Eggs – Adds richness and helps bind the ingredients together, giving the salad a smooth, custard-like texture.
• Granulated Sugar – Brings a touch of sweetness to balance the flavors, enhancing the fruity notes.
• Flour – Works as a thickening agent to create a creamy consistency when combined with the egg mixture.
• Mini Marshmallows – Adds lightness and a soft, pillowy texture, creating a fun contrast with the other ingredients.

Step-by-Step Guide to Making Pineapple Marshmallow Salad

• You’ll need a full cup of pineapple juice to make this recipe.  There are a few different ways to acquire the juice.
  • You can drain the crushed pineapple, however that will yield less than a half a cup – if you choose this method, simply add water to make one cup of juice (the flavor will be less intense).
  • You can purchase pineapple juice, although typically here in the Midwest, you can only purchase six-packs of small cans rather than individual cans – quite a lot more than you need.
  • I have found the best, and least expensive way is to get a can of sliced pineapple.  When drained, it will give almost exactly one cup, with the added benefit of a stack of pineapple slices for your enjoyment!  You can dice them up and add it to the salad or use the pineapple in any other way that suits your fancy.
• To a 4 quart saucepan, add the pineapple juice, water, eggs, sugar, and flour.  Whisk to combine.

• Set heat to medium-high.  Cook, stirring constantly, until thick – 12-14 minutes.  When thick, set aside to cool.

• Transfer the sauce to a large mixing bowl, add the mini marshmallows.  Stir to thoroughly combine and evenly coat the marshmallows.
• Refrigerate at least two hours before serving.

Storing Leftovers

Refrigerator – Up to 4 days

If you have leftovers, you can store them in the refrigerator using an airtight container for up to 4 days.

Freezer

I don’t recommend freezing leftover Pineapple Marshmallow Salad.