- Preheat oven to 425°F.
- Spray 9x11-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the pineapple, banana, lilikoi juice, sugar, eggs, tapioca, salt and nutmeg.
- Pour into baking dish.
- Combine the flour, brown sugar and oatmeal.
- Break in the butter and create a crumbly mixture.
- Sprinkle on pineapple mixture.
- Bake for 15 minutes.
- Lower heat to 350°F and continue to bake for 25-30 minutes, or until mixture begins to bubble and thicken and crumb topping is golden.
- Serve warm with ice cream and top with macadamia nuts.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including ice cream and mac nuts and assume ¼ cup of sugar to sweeten):
520 calories, 18 g fat, 10 g saturated fat, 105 mg cholesterol, 350 mg sodium, 87 g carbohydrate, 5 g fiber, 50 g sugar, 7 g protein
