When I was a kid, this was one of my favorite fruit salads that my grandma would spread out on her seemingly unending holiday buffet table.  When we had a child with food allergies, it became my joy to turn my favorites into foods that I could serve all of my family.

Note: This does contain cornstarch.  I would tell you that you could try to use arrowroot to thicken the sauce. However, one of the key components to this recipe are marshmallows, and marshmallows have cornstarch in them.  If you are allergic to corn, I’d move on to another recipe.

Banana Pineapple Salad

Banana Pineapple Salad


  • 1 15 oz -20 oz can of pineapple
  • 1/2 c. sugar
  • 2 Tbsp. cornstarch
  • 4-6 medium size bananas
  • 1/2 bag of 10 oz. mini marshmallows


Partially open the can of pineapple. Drain the juice out of the pineapple can into a 1 c. measuring cup.

Pour the juice into a small saucepan. If there is more pineapple juice, continue to pour the rest into the measuring cup. Fill the balance of the 1 c. measuring cup with water until water/pineapple juice is to the top.

Pour the 2nd cup of juice/water into the small saucepan.

Measure out the cornstarch and pour into the pineapple juice. Add the sugar. Whisk until there is not any more chunks of cornstarch in the pineapple juice.

Turn the stove onto medium-low to medium heat depending on the size of the saucepan. You're goal is to slowly warm up the pineapple juice to a gentle boil without burning it. Whisk the pineapple juice until it has reached a gentle bubble and the cornstarch has thickened. The pineapple sauce will clear up to a golden yellow.

Once you have a thickened pineapple pudding, remove the saucepan from the heat. Pour the pineapple pudding into a heat safe bowl. Let cool 5 minutes on the counter. Then, place in the refrigerator. Depending on your use, you can let chill in the fridge for 20 minutes before serving or it can be prepared and saved for 2 days prior to use.

Just before serving, in a larger bowl pour the pineapple into the pineapple pudding.

Remove the bananas from the fridge. Remove the peels. Slice each banana in half lengthwise. Then, cut the slices into "coins".

Place the bananas into the pineapple pudding. Stir.

Add in the half of a bag of mini marshmallows. Stir until well mixed.

Serve as soon as possible. Refrigerate if there are leftovers, but bananas will oxidize and brown.

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