Pineapple Stuffing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/1/21
pineapple stuffing in a baking dish with spoon
The Spruce / Diana Rattray
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 8 servings
Yield: 6 cups
Nutrition Facts (per serving)
309 Calories
15g Fat
41g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 309
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 123mg 41%
Sodium 263mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 30g
Protein 5g
Vitamin C 7mg 34%
Calcium 58mg 4%
Iron 1mg 8%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pineapple stuffing is a sweet bread dressing made with crushed fruit. The stuffing is a delicious fluffy side dish that goes well with ham, sausages, and pork. The casserole is made with only five ingredients plus a dash of salt, making it a breeze to prepare.

The fact that it can be prepped a day in advance makes it particularly convenient when you're planning several menu items. Take it out of the fridge and pop it into the oven about an hour before it's time for dinner. The casserole comes out of the oven fluffy, moist, and delicious.

Use a good firm bread for the stuffing. Challah is an excellent choice for this casserole or you might try Hawaiian rolls, brioche, a French, or Italian bread. Or make it with plain white bread or rolls—just avoid super soft bread. A sprinkling of brown sugar is optional, but it is recommended because it gives the top a lovely, crisp finish.

If you have leftovers, they're great reheated. Leftover pineapple stuffing would make a tasty stuffing for thick pork chops or add some to your ham sandwich.

Ingredients

  • 4 ounces butter (softened, plus 1 or 2 teaspoons for the baking dish)

  • 3/4 cup granulated sugar

  • 1/8 teaspoon salt

  • 4 large eggs

  • 6 ounces bread, cut into 1-inch cubes (about 5 to 6 cups)

  • 1 (20-ounce) can crushed pineapple, undrained

  • 2 tablespoons brown sugar, optional

Steps to Make It

  1. Gather the ingredients. Butter a 1 1/2-quart or 2-quart baking dish and preheat the oven to 350 F.

    ingredients for pineapple stuffing/dressing
    The Spruce / Diana Rattray

  2. In a large mixing bowl with an electric mixer, beat the softened butter with the sugar for about 3 to 4 minutes, or until light and fluffy.

    beating the butter and sugar
    The Spruce / Diana Rattray

  3. Add the eggs, one at a time, beating well after each addition. Beat in the salt.

    adding the eggs to the butter and sugar
    The Spruce / Diana Rattray

  4. Fold the pineapple into the batter until well blended.

    folding in the pineapple
    The Spruce / Diana Rattray

  5. Add the bread cubes, a little at a time, stirring to blend.

    add bread to the mixing bowl
    The Spruce / Diana Rattray

  6. Transfer the stuffing mixture to the prepared baking dish and sprinkle with about 2 tablespoons of brown sugar, if desired.

    pineapple stuffing in baking dish unbaked
    The Spruce / Diana Rattray

  7. Bake the casserole for 55 to 65 minutes, or until puffy, lightly browned, and bubbly around the edges.

    pineapple stuffing fresh from the oven
    The Spruce / Diana Rattray

Can I Make Crushed Pineapple From Sliced, Chunked, or Fresh Pineapple?

Place about 3 cups of pineapple chunks or slices in a food processor and pulse a few times—just until the pineapple has the texture of crushed pineapple. Measure 2 1/2 cups of crushed pineapple (with juices) for the recipe.

What Kind of Bread Is Best for Pineapple Stuffing?

Just about any bread can be used for stuffing, but a good firm bread is ideal. Choose challah, Hawaiian rolls, Italian bread, plain white bread (firm, not too soft), brioche, or English muffins.

Tips

  • To make ahead, prepare the casserole the day before, but do not bake. Cover the baking dish and refrigerate the casserole. Take it out of the refrigerator about 30 minutes ahead of time. Uncover and bake as directed, or until it registers at least 165 F in the center.

Recipe Variations

  • Add extra texture with about 1/2 to 1 cup of diced celery sautéed in a small amount of butter for about 5 minutes, or until just tender.
  • For additional flavor and texture, add 1/2 cup of dried cranberries or raisins and 1/3 cup of chopped pecans.

How to Store and Freeze

  • Transfer the leftovers to a shallow covered container within two hours. Refrigerate for up to three days. 
  • To freeze, transfer the leftover stuffing to a covered container or zip-close freezer bag. For the best quality and flavor, use within one month.