Preparation

• Break the matzo into 1/2- to 1-inch pieces (it’s OK if they’re uneven). In a colander, rinse the pieces under hot water.
• In a large bowl, whisk the eggs with the orange juice, sugar, and 1/4 tsp. salt. Add the matzo pieces, and let sit while you melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the mixture to the skillet, and cook, stirring constantly with a wooden spatula, until the eggs are softly set, about 3 minutes. Stir in the pineapple and cook, patting the mixture down, until the edges turn golden, about 2 minutes. Season to taste with salt, garnish with the mint, and serve with maple syrup.