Our Pineapple Stuffing is sweet, buttery, and the kind of cozy, crowd-pleasing side dish that pairs perfectly with a holiday ham or turkey dinner. With juicy crushed pineapple, soft bread cubes, and a rich, buttery base, it’s the kind of sweet side dish that gets piled high before anyone even reaches for the carving knife.
Sweet, buttery, and just the right amount of rich, it tastes like comfort got all dressed up just for your holiday meal.
Audio Player
Pineapple Stuffing began appearing in Southern and Pennsylvania Dutch kitchens in the 1950s, coinciding with the boom in canned crushed pineapple. It was the ultimate pantry hack, turning soft bread cubes, eggs, and butter into an easy side dish that felt a little fancy.
Folks began pairing it with a salty holiday ham and passing the recipe down through handwritten cards and church cookbooks. Nowadays, this sweet pineapple casserole-style dish has become a staple for Christmas dinner and Easter ham alike.
Our easy Pineapple Stuffing is made with simple ingredients you probably already have in your kitchen.
It takes just 10 minutes to prep, then it’s in the oven and out of your way while you handle the holiday hustle.
For a holiday combo that never misses, pair it with our perfectly tender Slow Cooker Spiral Ham, coated in a sticky-sweet glaze that complements the pineapple beautifully. And our Easy Mashed Sweet Potatoes bring a buttery, creamy finish that ties the whole plate together.
Ingredients
Gather the ingredients to prepare our easy pineapple stuffing recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. We made the recipe with soft bread cubes from white sandwich bread, but you can use brown bread, French bread, or any other soft bread. Just make sure it’s not too fresh. Slightly stale bread cubes absorb the pineapple mixture more effectively without becoming mushy.
If you need a dairy-free option, you can swap the unsalted butter for vegan butter. It won’t be quite as rich, but it still gets the job done.
For a little zing, try adding orange zest. It enhances the sweetness of the crushed pineapple and adds a fresh twist to the entire dish.
How to Make Our Pineapple Stuffing Recipe
Follow along with my simple step-by-step instructions to learn how to make our Pineapple Stuffing recipe in your home kitchen.
- Preheat the oven to 350°F.
- Lightly grease a 9×9-inch baking pan with 1 tablespoon of butter.
- Add 4 ounces of unsalted butter and the granulated sugar to a large bowl.
- Use an electric hand mixer and mix until the mixture is smooth.
- Slowly add eggs one at a time to the creamed sugar mixture.
- Beat with the electric mixer, scraping down the sides and bottom of the bowl after each addition.
- Add the crushed pineapple and bread cubes to the bowl.
- Fold the ingredients together with a large spoon or rubber spatula.
- Pour the mixture into the prepared baking pan.
- Place it on the center rack of the preheated oven and bake for 50 – 60 minutes until golden brown.
Let the pineapple stuffing rest for about 10 minutes before serving.
Serve it at Easter, Thanksgiving, Christmas, or any time you’re bringing a show-stopping, slow-roasted ham or turkey to the center of the table. One bite of our Pineapple Stuffing and they’ll be reaching for seconds before you’ve even found your seat.
How to Store and Reheat
Store any leftover pineapple stuffing in an airtight container in the refrigerator for up to 4 days.
Before serving, reheat in the oven at 325°F until warmed through, or microwave individual portions for 30 to 60 seconds.
To freeze, let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months.
Recipe FAQs
It leans more toward pineapple bread pudding than French toast, but it’s baked as a side dish, not a dessert. Think sweet and savory, not sugary and syrupy.
You can, but I don’t recommend it. Fresh pineapple can make the whole thing watery and break down the bread too much, while canned crushed pineapple has just the right texture and moisture. If you only have fresh pineapple, try pulsing it in a food processor and draining off as much juice as possible before adding it to the mixture.
You can reduce the sweetness slightly if you prefer a less sweet taste, but keep in mind that the sugar helps balance the tang from the pineapple. A little sweetness goes a long way in complementing a salty ham.
More Recipes You’ll Love!
Pineapple Stuffing
Equipment
- 1 9 x 9 inch baking pan
Ingredients
- 1 cup granulated sugar
- 4 oz unsalted butter 1 stick = 8 tablespoons
- 1 tbs unsalted butter for greasing pan
- 4 large eggs
- 20 oz crushed pineapple drained
- 5 slices white bread cubed-slightly stale will work best.
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease baking pan with 1 tbs butter
- Add 4 ounces of unsalted butter and the granulated sugar to a large bowl and use an electric hand mixer to mix until smooth.
- Slowly add eggs one at a time to the creamed sugar mixture, beat with the electric mixer, scraping down the sides and bottom of the bowl after each addition.
- Add the crushed pineapple and bread cubes to the bowl and fold the ingredients together with a large spoon or rubber spatula.
- Pour the mixture into the prepared baking pan and place it on the middle rack of the preheated oven.
- Bake for 50 – 60 minutes until golden brown.
- Let the pineapple stuffing rest for about 10 minutes before serving.
Leave a Comment