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hawaiian ("frog eye") salad

(1 rating)
Karoly avatar
Recipe by
Kathy Lycan
@Karoly
Graham, WA

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 rating)
yield 12 -16
prep time 15 Min
cook time 1 Hr

Ingredients For hawaiian ("frog eye") salad

  • 1-16 oz box
    acini de pepi pasta
  • 1 c
    sugar
  • 2 Tbsp
    flour
  • 1/2 tsp
    salt
  • 1 3/4 c
    pineapple juice
  • 2 lg
    eggs, well beaten
  • 1 Tbsp
    lemon juice
  • 3 can
    mandarin oranges
  • 2-20 0z can
    pineapple chunks, drained
  • 1-20 0z can
    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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