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Spiced Pineapple Carrot Kugel

Add a colorful, nutritious touch to your spring holiday menu. This easy-to-prepare kugel, made with canned pineapple and carrots, as well as apples, cranberries and almonds, is the perfect side dish or way to top off your feast. And it's another way to fit fruits and veggies in!

Recipe by Canned Food Alliance
hawaiian, dairy free, sugar free, vegetarian, memorial day, passover, rosh hashanah


  • Vegetable oil spray 1 can (15 ounces) sliced carrots, drained
  • 1 can (8 ounces) crushed pineapple in juice, drained
  • 2 apples, cored and chopped
  • 1/2 cup matzoh meal*
  • 1/4 cup dried cranberries or raisins
  • 3 large eggs, separated
  • 1/4 cup slivered almonds, toasted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground coriander


  1. Heat oven to 350°F.
  2. Coat an 8x8-inch baking dish with vegetable oil spray.
  3. Combine sliced carrots, pineapple, apples, matzoh meal, cranberries, slightly beaten egg yolks, almonds, cinnamon and coriander in a medium bowl.
  4. In a separate bowl, beat egg whites until stiff; gently fold them into the carrot-pineapple mixture.
  5. Pour into the baking dish; bake for 50 to 60 minutes, or until lightly browned.