My pineapple stuffing is an unexpected side dish that’s sure to please! I always serve this for Easter along with my favorite spiral ham and mashed potatoes, but it’s also tasty for a family dinner.
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My Easy Pineapple Stuffing Recipe
Whenever I meet someone who has never tried pineapple stuffing, I’m always a little shocked. I kind of figured everyone ate it for Easter because that’s what my family does. Well, color me surprised — apparently, it isn’t as popular as I thought.
I will admit that the name is a bit deceiving. Yes, this is a stuffing recipe, but it’s a sweet stuffing. It’s part of the reason why we also usually serve it for holidays like Thanksgiving and Christmas. The fruity pineapple pairs so well with ham!
When my daughter Leah sees me prepping for a holiday meal, she immediately asks me if I’m making the “Easter stuffing.” And, she’s 9 now, so it’s gotten to the point that I just slice up the bread and let her prep the rest since it’s so easy.
I have plenty of other holiday staple recipes to try too! Don’t miss my cornbread stuffing, Watergate salad, sweet potato casserole, and pineapple casserole recipe next.
Pineapple Dressing Ingredients
- Crushed pineapple – Key to getting that fruity flavor. I use a 20-ounce can of crushed pineapple, juice included
- Sliced bread – I grab whatever type of bread I have on hand — white, wheat, brioche… all types will work
- Eggs – Add texture and help bind all the ingredients together
- Butter – No skimping on the butter here! When combined with the granulated sugar, it creates the rich and creamy texture needed in the stuffing
- Granulated sugar – Adds sweetness and contributes to the texture I mentioned above
- Salt – Yes, it’s needed in sweet recipes too. Salt enhances the overall flavor of the other ingredients
- Cinnamon – For a touch of warm spice that pairs so well with the sugar and pineapple
How to Make Pineapple Stuffing
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and grease a baking dish with nonstick cooking spray. Drain the pineapple, making sure to reserve the juice.
STEP TWO: Add the butter, sugar, salt, and cinnamon to a mixing bowl and beat until creamy. Incorporate each egg one at a time, then stir in the crushed pineapple and reserved juice. Add the bread cubes and stir until evenly coated.
STEP THREE: Transfer the pineapple stuffing to the prepared baking dish. Cook for 1 hour, until the center is set and the topping is golden brown. Serve immediately and enjoy!
Tips for the Best Recipe for Pineapple Stuffing
- Use any type of bread — but day-old is best! Similar to French toast, slightly stale bread has a much better texture for soaking up the butter, sugar, and pineapple mixture compared to fresh. Another option is to toast the bread cubes slightly before using.
- I always make sure to properly cream the butter, sugar, salt, and cinnamon before adding the eggs. It makes the whole thing smoother and creamier, which goes a long way towards improving the overall look and feel.
- Don’t toss the juice! It’s best to drain the chunks of fruit first, and then add the juice after. It’s another little trick that helps improve the texture.
- When time allows, I like to let the stuffing sit in the baking dish for about 10-15 minutes before baking. It gives the bread more time to soak up all of the liquid so it cooks more evenly.
- Check for doneness after around 50 minutes. If the top is golden brown but the rest of the casserole isn’t firm, I add a sheet of foil on top for the last 10 minutes to prevent burning.
Pineapple Dressing Recipe Variations and Substitutions
- Make the whole thing taste even more tropical and incorporate some shredded coconut or chopped macadamia nuts. They would also add a crunchy texture!
- Sometimes I add chopped apples to sneak some more fruit in for my kids. Granny Smith is my go-to, but any tart apple would work.
- Or, what about a savory twist? I also love adding some cooked sausage to the pan before baking. The salty and spiced flavor complements the sweet pineapple so well.
- Another savory variation I love includes caramelized onions. The onions actually become sweeter when sautéed, making them a tasty addition to the already-sweet pineapple.
- I like to swap the cinnamon for apple pie or pumpkin pie spice in the fall. It’s a fun twist for Thanksgiving and Christmas!
What to Serve with this Stuffing Recipe
While this is definitely a side dish that’s sure to impress on Easter or another special occasion — paired with my spiral ham recipe of course — my kids love it so much that I sometimes make it for dinner too. It also goes well with chicken legs, smothered pork chops, or cordon bleu.
Pineapple Stuffing FAQs
Why is my pineapple dressing soggy?
It’s important to drain the fruit before adding it to the other ingredients! I do use the reserved juice, but neglecting to drain the fruit first can make the mixture mushy. Using fresh bread instead of stale or toasted could also be a culprit.
Can I make pineapple stuffing ahead of time?
Yes! To make the stuffing ahead, simply assemble, cover, and refrigerate for up to 24 hours before serving. When ready, bake as directed. This extra time actually allows the bread to absorb the pineapple mixture even more, so the stuffing will come out even more flavorful!
What should I do with leftover pineapple stuffing?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. I like to reheat in the oven — I cover the stuffing with foil and then heat at 350 degrees F for about 15-20 minutes so the top crisps up again.
More Easy Side Dish Recipes
Easy Pineapple Stuffing
Equipment
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 large eggs
- 1 20 ounce can crushed pineapple with juice reserved
- 6 cups day old sliced bread cut into 1 inch cubes
Instructions
- Preheat the oven to 350 degrees F and spray a 9×9 baking dish with cooking spray. Set it aside.
- In a mixing bowl beat the butter, sugar, salt and cinnamon until it is creamy. Then beat in one egg at a time until all 4 are combined.
- Stir in the can of crushed pineapple and then incorporate the bread cubes. Stir until the bread crumbs are coated.
- Transfer the stuffing to the baking dish. Cook the stuffing for 1 hour. It's done when the top is golden brown and all set up.
Notes
- Use any type of bread — but day-old is best!
- Don’t toss the juice! It’s best to drain the chunks of fruit first, and then add the juice after. It’s a little trick that helps improve the texture.
- When time allows, let the stuffing sit in the baking dish for about 10-15 minutes before baking. It gives the bread more time to soak up all of the liquid so it cooks more evenly.
- Check for doneness after around 50 minutes. If the top is golden brown but the rest of the casserole isn’t firm, add a sheet of foil on top for the last 10 minutes to prevent burning.
- To make the stuffing ahead, simply assemble, cover, and refrigerate for up to 24 hours before serving. When ready, bake as directed. This extra time actually allows the bread to absorb the pineapple mixture even more, so the stuffing will come out even more flavorful!
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
- Reheat it in the oven covered with foil and cook at 350 degrees F for about 15-20 minutes so the top crisps up again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
