Coconut Pineapple Potatoes

***** No picture until tomorrow when my techno geek husband can tell me what's wrong*****

Tonight's dinner was interesting to say the least. I thought that the potatoes were good. Not slap your mama great but good. Neither child really cared for them. Logan hasn't really had pineapple in years since he tested intolerant to them. The Dr. seemed to think we could add them into his rotation diet. Apparently , there is no need to do that as he doesn't like them.

Our meal was lemon pepper catfish with coconut pineapple potatoes. The lemon pepper catfish I got already seasoned at my local Publix.

COCONUT PINEAPPLE POTATOES adapted from Taste of Home

1 Can (20 ounces) unsweetened pineapple chunks

2 cups diced peeled potatoes (about 4 - 6 potatoes)

1 cup flaked coconut, divided

1 medium onion , (I diced real fine as my kids don't like onion)

1/4 cup packed brown sugar

1 Tbsp corn starch

1/2 tsp kosher salt

1/2 tsp ground ginger

1/4 cup vinegar ( I used rice but cider was recommended)

1 Tbsp GF soy sauce or beef broth

Directions:

1. 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 and set aside.



2. In a small saucepan. whisk the brown sugar, cornstarch, alt, ginger, vinegar, GF 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.



3. Cover and bake at 350 degrees for 65- 70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.