Hawaiian ("Frog Eye") Salad

Hawaiian (frog Eye) Salad Recipe

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Kathy Lycan


This is one of my family's favorites, requested for every summertime get-together! A light and fruity pasta salad, it is perfect for parties or barbeques, and the recipe makes a LARGE quantity. Some people are put off by the name "Frog Eye", so we have re-named it Hawaiian Salad. Kid tested, mother approved! We love it!


★★★★★ 1 vote

15 Min
1 Hr


  • 1-16 oz box
    acini de pepi pasta
  • 1 c
  • 2 Tbsp
  • 1/2 tsp
  • 1 3/4 c
    pineapple juice
  • 2 large
    eggs, well beaten
  • 1 Tbsp
    lemon juice
  • 3 can(s)
    mandarin oranges
  • 2-20 0z can(s)
    pineapple chunks, drained
  • 1-20 0z can(s)
    crushed pineapple, drained
  • 1-8oz
    cool whip
  • 1 c
    miniature marshmallows
  • 1 c
    flaked coconut (optional)

How to Make Hawaiian ("Frog Eye") Salad


  1. NOTE: For best flavor, use canned pineapple juice, not the juice from the canned fruit.

    Cook pasta until al dente. Rinse with cold water and drain well, set aside.
  2. In a Medium saucepan, combine sugar, flour, and salt. Gradually stir in juice and eggs. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in lemon juice. Allow to cool to room temperature.
  3. In a large bowl, combine pasta with cooled cooked mixture. If possible, store overnight. Add drained pineapple chunks, crushed pineapple, coconut (if desired) and marshmallows. Fold in Cool Whip, until well incorporated. Gently fold in mandarin oranges. Cover and refrigerate. Can store up to 1 week. Can be frozen, but it does alter the texture.

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