Passover Pineapple Kugel

Passover Pineapple Kugel

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Anita Hoffman


This is an easy to make, delicious recipe that is great any time of the year. Freezes well.


★★★★★ 1 vote

20 Min
1 Hr


  • 1 c
    unsalted butter, melted and cooled
  • 1/4 tsp
    salt (optional)
  • 1-1/2 c
  • 1 can(s)
    matzo farfel, toasted in 325 degree oven for 3 minutes
  • 1 can(s)
    (20 ounce), crushed pineapple in juice
  • 6
  • 2 tsp

How to Make Passover Pineapple Kugel


  1. Toast farfel on a cookie sheet. Mix eggs in a small bowl.
    Grease a 9 X 13 inch pan very well.
    Pour the melted butter into a large bowl .
  2. Place a colander in the sink. Put the farfel in the colander and run hot water over the farfel.
    When the farfel starts to soften, turn the water off. Shake the excess water out.
    Dump the farfel into the large bowl with the melted butter. Mix gently.
  3. Pour the sugar and the undrained pineapple into the mixing bowl and mix gently.
    Pour the beaten eggs in and mix gently. Add the cinnamon and mix.
  4. Pour into prepared pan.
    Sprinkle the top with additional cinnamon.
  5. Bake at 325 degrees for 45 minutes to 1 hour or until slightly golden browned.

Printable Recipe Card

About Passover Pineapple Kugel

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Jewish

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