Pineapple Hot Dish
Reprinted with permission from Cool Smoke: The Art of Great Barbecue (St. Martin’s Griffin, 2018).
Yield: 6-8 servings
1 pound 6 ounces fresh pineapple, cut into chunks
1 cup bread crumbs
1/2 cup sugar
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Heat oven to 325. In bowl of a stand mixer fitted with paddle attachment, combine all ingredients and mix thoroughly. Transfer to a 9 x 13-inch casserole dish and bake for 40 minutes, rotating pan after 20 minutes. Set aside to cool for 5 minutes before serving. This dish, from Richards’ grandmother Florence, pairs well with any smoked meats.