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Thanksgiving’s Unexpected Star: Pineapple Marshmallow Salad

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A cherished holiday classic that combines sweet pineapple, soft mini marshmallows, and a smooth, velvety sauce. Simple to prepare and always a crowd-pleaser, this nostalgic dish brings old-fashioned comfort to any holiday table.

Ingredients

Units Scale
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup pineapple juice (See blog post note above for details.)
  • 1 cup water
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 small bag of mini marshmallows

Instructions

  1. Use the juice from the crushed pineapple and add water to make 1 cup, or use canned pineapple juice for a richer flavor. (See blog post note above for details.)
  2. In a 4-quart saucepan, whisk together the pineapple juice, water, eggs, sugar, and flour until smooth.
  3. Place over medium-high heat and cook, stirring constantly, until thickened, about 12–14 minutes. Remove from heat and set aside to cool slightly.
  4. Transfer the warm sauce to a large mixing bowl and stir in the mini marshmallows until evenly coated.
  5. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to set.

Find it online: https://foodienoise.com/pineapple-marshmallow-salad/