Pineapple stuffing is a tasty baked side dish that the whole family will love. This simple but flavor-packed dish is made with bread, eggs, pineapple, sugar, and cinnamon. The inside is tender and soft, while the edges get beautifully crispy! Perfect with ham or other meats.
If you're looking for a great side dish for the holidays, you've got to try our favorite: Pineapple Stuffing!
It's super easy and packs in a lot of incredible flavor and textures!
Simply mix up cubes of bread with eggs, crushed pineapple and tidbits, plus a little sugar and a dash of cinnamon. Bake it to perfection and you'll have a soft stuffing with nice crispy edges.
It's so easy and so good! Sort of a cross between regular stuffing and baked french toast casserole.
Pineapple stuffing is often served with ham at Easter, but my family loves it so much that we also serve it up at Thanksgiving and Christmas.
It's a zesty and zingy alternative to traditional stuffing/dressing.
Serve your pineapple stuffing for the holidays along with Oven Roasted Turkey Breast, Microwave Brussels Sprouts, or Roasted Parmesan Brussels Sprouts, plus Arkansas Green Beans with Bacon and you'll have an epic feast!
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Why Make This Recipe
- Pineapple stuffing is a flavorful alternative to traditional stuffing (dressing).
- This stuffing is super easy. You can even put it together the day before and just bake it before serving.
- It's sweet, savory, zesty and delicious.
- This version has both pineapple tidbits and crushed pineapple so you get a great texture throughout the side dish.
- It's versatile: you can use regular sliced bread, challah, Hawaiian rolls etc.. day old bread works great.
- It's a great make-ahead side dish. Baked: You can assemble and bake, then cool and store in the fridge, reheating just before eating. Unbaked: you can assemble the pineapple casserole, store wrapped in the fridge, and then bake it before eating.
- It's a classic dish with that taste of home.
Ingredients
- Bread: You can use regular sliced bread, day old bread, Hawaiian rolls, challah etc...
- Butter: for best results, your butter should be at room temperature, plus you'll need a little extra for greasing the baking dish.
- Sugar: you can use granulated white sugar or brown sugar. I prefer white in the stuffing, but brown sugar for the topping. You can use either type of sugar for both parts of the dish.
- Eggs: Eggs bind the dish and make the bread nice and pillowy soft inside.
- Canned crushed pineapple - this adds extra pineapple flavor and helps keep the stuffing soft.
- Canned pineapple tidbits: adding tidbits means you get tasty small pieces of pineapple all throughout the stuffing. They create a wonderful texture to the side dish.
For the topping (optional)
Brown sugar (or white sugar) and ground cinnamon.
Please scroll down to the recipe card below for the full quantities.
Instructions
Wondering how to make this pineapple stuffing recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan with butter (or nonstick cooking spray).
Cut the bread into cubes.
Beat the butter and white sugar together in a mixing bowl with an electric mixer for 2-3 minutes or until light and fluffy. Then beat in the eggs one at a time.
Gently stir in the crushed pineapple, drained tidbits, and cubes of bread with a wooden spoon or spatula.
Pour the mixture into the baking dish and sprinkle with the brown sugar and the cinnamon or pumpkin spice.
Cover the dish with foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for a further 20-30 minutes or until golden on top.
Let it sit in the pan for a few minutes to firm up slightly before serving.
Variations
Try making your pineapple casserole with different types of bread for a different texture and flavor. It works well with white bread, brown bread, Challah, brioche and dinner rolls. Any breads with a fairly soft crust.
Try using all crushed pineapple or all tidbits for a different texture.
Swap the ground cinnamon for pumpkin pie spice.
Leave off the sugar and cinnamon topping for a less sweet stuffing.
Storage & Freezing
Storage: You can store the baked or unbaked pineapple stuffing, well-wrapped, in the refrigerator for up to 4 days.
Reheat chilled pineapple stuffing, wrapped with foil, in the oven (at a low heat) until warm right through.
Freezing: You can wrap the cooled pineapple stuffing well in plastic wrap and freeze it for up to 1 month. Thaw in the refrigerator before reheating in the oven.
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📖 Recipe
Pineapple Stuffing
Equipment
- 9-inch square baking dish
- Mixing Bowl
Ingredients
- ½ cup butter at room temperature, plus extra for greasing
- ½ cup white sugar or brown sugar
- 4 eggs
- 20 ounce can crushed pineapple
- 8 ounce can pineapple tidbits drained
- 10 ounces approx 6 slices, white bread cubed
For the topping
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon or pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan with butter (or nonstick cooking spray).
- Beat the butter and white sugar together in a mixing bowl with an electric mixer for 2-3 minutes or until light and fluffy.
- Beat in the eggs one at a time.
- Gently stir in the whole can of crushed pineapple with juice, drained tidbits, and cubes of bread with a wooden spoon or spatula.
- Pour the mixture into the baking dish and sprinkle with the brown sugar and the cinnamon or pumpkin spice.
- Cover the dish with foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for a further 20-30 minutes or until golden on top.
- Let it sit in the pan for a few minutes to firm up slightly before serving.
Notes
Try making your pineapple casserole with different types of bread for a different texture and flavor. It works well with white bread, brown bread, Challah, brioche and dinner rolls. Any bread with a fairly soft crust. Try using all crushed pineapple or all tidbits for a different texture. Swap the ground cinnamon for pumpkin pie spice. Leave off the sugar and cinnamon topping for a less sweet stuffing. Storage & Freezing Storage: You can store the baked or unbaked pineapple stuffing, well-wrapped, in the refrigerator for up to 4 days. Reheat chilled pineapple stuffing, wrapped with foil, in the oven (at a low heat) until warm right through. Freezing: You can wrap the cooled pineapple stuffing well in plastic wrap and freeze it for up to 1 month. Thaw in the refrigerator before reheating in the oven.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Gloria
What an interesting variation to stuffing. This would pair great with ham or roast pork. I need to try this for sure. Stuffing is always my favourite part of the meal.
Angela
What a great idea! Such a fun spin on stuffing for the holidays. Looks amazing!
Beth
I've never tried pineapple in stuffing before but it sounds delicious. One to try with out baked ham at Christmas!
Shay
Love how easy this recipe is. It was perfect for our family Thanksgiving!
Bets
I've been looking for this for ages! My auntie used to make one and this is just like it!!