Ingredients
1 can (20 ounces) unsweetened pineapple chunks2 cups diced peeled potatoes1 cup sweetened shredded coconut, divided1 medium onion, sliced1/4 cup packed brown sugar2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon ground ginger1/4 cup cider vinegar1 tablespoon soy sauce
Preparation
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.
