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Pineapple stuffing with a fork in it on a white plate.

Pineapple Stuffing

Alexandra Horan
Our Pineapple Stuffing is sweet, buttery, and downright irresistible. A simple, crowd-favorite side that always shines next to a holiday meal
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 9
Calories 294 kcal

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.

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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.

Notes

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.
Is Pineapple Stuffing similar to French toast or bread pudding?
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.
Can I use fresh pineapple instead of canned crushed pineapple?
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.
Can I cut down the sugar in this recipe?
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.

Nutrition

Calories: 294kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 113mgSodium: 100mgPotassium: 129mgFiber: 1gSugar: 32gVitamin A: 505IUVitamin C: 6mgCalcium: 55mgIron: 1mg
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