My Mom’s Pineapple Stuffing is one of the tastiest dishes you’ll have this holiday season! It’s sweet and savory with thick, soft bread, pineapple, eggs and butter. It’s almost like a bread pudding – but yet – also like a stuffing! Great with ham or turkey and a must-have for your holiday menu!
What You Will ❤️ About Pineapple Stuffing
Whether you’re making it for a special occasion or for Easter, Thanksgiving or Christmas – everybody will love this dish!
- Easy to Make! This dish is super easy to make – you can have it in the oven in 10 minutes.
- Unique! How many times do you go to holiday potlucks and have the same dishes all the time? Everybody will flock to this because it’s different! (and beg you for the recipe)
- Sweet & Savory! Ok – it’s part dessert and part side dish! There’s something about it with the bread and butter that give it a savory taste to go perfectly with the sweet flavor as well!
Pineapple Stuffing Recipe Ingredients
There’s only 6 ingredients and they’re pantry staples (except for the pineapple – you need a BIG can!). Here’s what you need:
- softened butter – you can use salted or unsalted butter – I like salted
- sugar – granulated white sugar is fine for this
- eggs – large eggs
- crushed pineapple – you want the BIG 20 ounce can for this recipe
- thick slices of bread – I like to use Sara Lee Artesano white bread for recipes where the bread is a highlight
- brown sugar – you can use light or dark
How to Make Easy Pineapple Stuffing
This delicious Pineapple Stuffing is so easy to put together – you do need a small hand mixer – but that’s it! I love the light and fluffy texture of this stuffing and I’m sure you will too!
- Preheat oven to 325º and spray 8×8″ baking dish with nonstick cooking spray
- In a large mixing bowl, with an electric mixer on high – cream butter and sugar until fully incorporated
- Add eggs one at a time to sugar mixture
- Stir in pineapple with a spatula
- Fold in bread cubes
- Pour into greased casserole dish and sprinkle the top with brown sugar
- Bake uncovered for 1 hour at 325º until top is golden brown
Recipe Variations
- Celery – dice a stalk of celery and saute in butter and add when you fold in the bread for a little crunch
- Nuts – add some finely chopped pecans or walnuts with the brown sugar to make the topping a little crunchier
- Raisins – a handful of raisins tossed in the stuffing will add sweetness and make it a little more of a dessert
Tips, Tricks & FAQs for Pineapple Casserole
Cover it tightly if it’s starting to brown but be sure there’s enough liquid to begin with so it doesn’t get dry.
In this recipe, eggs help create a sort of custard-type “sauce” but mainly eggs are a binder so things aren’t just falling apart.
Yes – I would because you don’t want the bread getting too soggy. Just drain and save the pineapple juice for breakfast!
Yes – you can make this ahead of time and refrigerate until ready to bake. Be aware though, the bread will break down the longer it’s in the liquid. With this – you’re draining the pineapple so there’s not too much liquid – but I wouldn’t make it up more than a few hours ahead of time.
You can freeze it after you’ve baked it. Mine has never made it to the freezer cuz we’re too busy eating it!
Store leftovers in an airtight container (I like these glass ones) in the fridge for up to a week. If you’re reheating a whole pan, reheat in the oven at 300º for 20 minutes If you’re reheating individual portions (they go great with a ham sandwich), just use the microwave for 1-2 minutes.
More Holiday Side Dish Recipes
More Pineapple Recipes
Mom’s Pineapple Stuffing
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 4 eggs
- 1 large can crushed pineapple 20 oz, drained
- 5 thick slices of bread cubed
- 1/4 cup brown sugar
Instructions
- Preheat oven to 325º and spray 8×8" baking dish with nonstick cooking spray
- In a large mixing bowl, with an electric mixer on high – cream butter and sugar until fully incorporated1/2 cup butter, 1 cup sugar
- Add eggs one at a time to sugar mixture4 eggs
- Stir in pineapple with a spatula1 large can crushed pineapple
- Fold in bread cubes5 thick slices of bread
- Pour into greased casserole dish and sprinkle the top with brown sugar1/4 cup brown sugar
- Bake uncovered for 1 hour at 325º until top is golden brown
Marianne says
Sounds good, can't wait to try this one! Perfect side dish with ham.
karen says
That sounds awesome! Will be trying this one!
Laura says
Definitely sounds different & I like different !
Should the bread be fresh,day old or toasted ?
FoodHussy says
I used some bread that was a little old – I used Sara Lee Artesano cuz it's big and thick and hearty but still white bread. I do NOT use crunchy/toasted/super stale bread for this – i want it to be soft for the texture. The Sara Lee bread is great because it's thick – but I maybe have had it for a week or so. Let me know if you have any other questions or what you think of it. It's so good – I promise!!!
Lima Ekram says
Ooh pineapple stuffing! Something different – will try this for thanksgiving!
Andrea says
This looks and sounds fabulous! I love how easy it is to make and that it can be both a side dish or a dessert. My family is going to love it.
Kathryn says
Wow this pineapple stuffing looks amazing! The pineapple is the perfection addition, I can’t wait to try this for the holidays! Thank you!
Shadi Hasanzade says
Love how easy and tasty this is!
Michele says
My husband loved it because it is sweet like a bread pudding. He requested again for Thanksgiving. So I’ll be making it again!
Diane says
Can it be made the day before?
FoodHussy says
You can do the first 4 steps the night before – but I would wait to fold in the bread cubes until the day of. They will get too soggy if they’re sitting overnight.
Lizann says
I’ve done it the day before many times, it’s fine, just takes longer to bake.
Lizann says
My mom made this every Easter growing up. Sadly her recipe card after so many uses and spills is no longer legible. This is exactly the same recipe!
Annette says
Easy and delicious!!