Searching for that perfect holiday side dish that'll have everyone raving? This Pineapple Stuffing has been my secret weapon at family gatherings for years! I stumbled across this recipe in my mother-in-law's handwritten cookbook and couldn't believe how something so simple could taste so incredible.
The sweet pineapple chunks nestled in soft, buttery bread create a unique dish that's not quite a casserole, not quite a traditional stuffing. It's become our Easter dinner tradition alongside ham, but honestly, we love it so much that I make it year-round. Just wait until you see how quickly this disappears from your table!
Why You'll Love This Pineapple Stuffing
You're going to fall head over heels for this Pineapple Stuffing because it hits that perfect sweet-savory spot that makes everyone go back for seconds! My kids, who normally turn their noses up at anything resembling bread pudding, literally cheer when they see this coming out of the oven. The edges get this gorgeous caramelized crispiness while the center stays soft and custard-like - it's absolutely heavenly!
What I love most is how it transforms an ordinary ham dinner into something special without any fancy ingredients or complicated techniques.
The bright pineapple flavor brings a bit of sunshine to heavy holiday meals, and guests always ask for the recipe, looking genuinely shocked when I tell them how simple it is. This has been our family's go-to holiday side dish for three generations now!
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What You'll Need
This recipe seriously saved me last Easter when I realized I needed another side dish but didn't want to brave the grocery store! Just a handful of things from my pantry and fridge, and everyone thought I'd been cooking all day.
Main Ingredients
- Brown sugar: Gives that caramel-like sweetness that makes this dish special
- Granulated sugar: Just enough to balance everything perfectly
- Butter: Please use the real stuff here - it makes all the difference!
- Eggs: Creates that custardy texture that's so comforting
- Crushed pineapple: Don't drain it - that juice is liquid gold for flavor
- White bread, cubed: Regular sandwich bread works perfectly
- Cinnamon: Just a sprinkle on top brings everything together
Optional Extras
My mom always tosses in some vanilla extract, and my sister swears by adding chopped walnuts for texture. You could even throw in some dried cranberries during the holidays for a festive touch. I've seen recipes with coconut too, but my kids pick it out, so I usually skip it.
Head down to the recipe card to get started on your pineapple stuffing.
How to Make Pineapple Stuffing
This delicious side dish has been a staple at our family holiday table for three generations! My grandma always made it for Easter, and I've carried on the tradition. It takes just 10 minutes to throw together, then the oven does all the work.
Cream Butter and Sugars
Grab your mixing bowl and toss in your butter, brown sugar, and white sugar. Beat these together until fluffy and lighter in color - usually takes about 2 minutes with my hand mixer. Don't rush this step! When I first started making this, I'd get impatient and end up with a dense stuffing instead of that perfect light texture we all love.
What is the origin of pineapple stuffing? Pineapple stuffing has Pennsylvania Dutch roots, where sweet and savory combinations were popular in traditional cooking. It became a staple in many American households during the mid-20th century when canned pineapple became widely available. My grandmother learned it from her neighbor in Lancaster County!
Add Eggs and Pineapple
Crack in your eggs and beat until fully mixed. Then dump in that crushed pineapple - juice and all! The first time I made this, I drained the pineapple and wondered why my stuffing was so dry. Trust me, that juice is liquid gold for flavor and moisture! The mixture might look a bit weird and curdled at this point, but don't panic - it'll all come together.
Add Bread Cubes
Now fold in your bread cubes. I usually cut mine the night before and leave them out uncovered - this little trick I learned from my mom helps them absorb all that yummy pineapple mixture better. Just gently stir until every piece of bread is coated. You're not making a smoothie here, so be gentle!
Transfer to Baking Dish
Pour everything into a greased baking dish - I use my trusty 9x9 inch casserole that's seen hundreds of holiday meals. Spread it out evenly with a spoon. This is where I sprinkle cinnamon on top - my husband's family never did this, but mine always has, and I think it makes all the difference.
Bake to Perfection
Pop it into your preheated oven at 350°F and let it work its magic for an hour. Your kitchen will smell absolutely heavenly! You'll know it's done when the top is golden brown and slightly crisp, but the inside is still soft and custardy. My aunt always says the corners are the best part, and I have to agree - those caramelized edges are worth fighting over!
Rest and Serve
Let it sit for about 5-10 minutes before serving. This helps it set up so you get nice squares instead of a sloppy mess. Serve it warm alongside your Easter ham or Thanksgiving turkey - it's especially delicious when the sweet pineapple flavor complements a salty, savory main dish.
Ingredient Substitutions & Variations
Don't have all the exact ingredients? This Pineapple Stuffing recipe is super forgiving! For a gluten-free Pineapple Stuffing Recipe, simply swap in your favorite gluten-free bread.
My sister makes a dairy-free version using coconut oil instead of butter that's absolutely delicious with a subtle tropical twist. If you're watching sugar, reduce by ⅓ and add a mashed ripe banana for natural sweetness.
Some folks in my cooking group make this with King's Hawaiian bread for an extra sweet pineapple bake, while others add diced apples or dried cranberries for a holiday spin.
My personal favorite variation? Adding a sprinkle of nutmeg and a splash of bourbon for a grown-up version that's perfect for Christmas dinner sides. The recipe is so versatile - make it your own!
Top Tip
- After years of making this Pineapple Stuffing for every holiday, I've discovered a few game-changing secrets! First, don't rush the butter and sugar creaming step - those 2-3 minutes of beating create air pockets that make the texture absolutely perfect. I've learned this the hard way when trying to hurry through holiday cooking! Another non-negotiable: use room temperature eggs. Cold eggs can make your butter seize up, leaving you with a lumpy mixture instead of that silky-smooth batter we want.
- My mother-in-law taught me to cube the bread the night before and leave it out uncovered - this slight drying creates the perfect texture that absorbs all those amazing pineapple juices without getting soggy.
- If you're taking this pineapple casserole to a potluck, bake it just 45 minutes, then finish baking at your destination. This ensures that heavenly aroma fills your host's home and your stuffing is served at its absolute peak of perfection - warm, golden, and irresistible!
Storage and Reuse Instructions
Pineapple Stuffing is one of those rare dishes that almost tastes better the next day! Store any leftovers (if you're lucky enough to have any) in an airtight container in the refrigerator for up to 3 days. The flavors meld together overnight, creating an even more delicious breakfast treat - yes, I absolutely eat this for breakfast the next morning with my coffee!
To reheat, I've found that covering with foil and warming in a 300°F oven for about 15 minutes works perfectly. The microwave works in a pinch (about 30 seconds per serving), but you'll lose some of that lovely crisp top. One of my favorite tricks is turning cold leftover Pineapple Stuffing into an amazing bread pudding - just add a splash of milk and a few more eggs, then rebake until set.
Just be sure to bring refrigerated stuffing to room temperature before reheating for the best texture.
What to Serve With Pineapple Stuffing
This Pineapple Stuffing is the perfect sidekick to a beautiful glazed ham! The sweet-savory contrast is absolutely magical - it's why this dish appears at every Easter and Christmas dinner at our house. When we serve it for Thanksgiving, it brings a unique brightness that balances all those rich, savory sides on the plate.
Beyond ham, I love pairing this with roasted turkey, grilled pork tenderloin, or even a simple rotisserie chicken for Sunday dinner. In our family, we always serve it alongside green beans with almonds and my grandmother's cranberry relish for a perfect color and flavor balance. My husband insists it needs something tart nearby, so a simple salad with vinaigrette works beautifully.
This versatile Pineapple Stuffing truly complements any main dish that could use a touch of sweetness!
FAQ
Can pineapple stuffing be made ahead?
Absolutely! I make this pineapple stuffing ahead all the time, especially during busy holiday seasons. You can prepare the entire mixture up to 24 hours in advance and keep it refrigerated in your baking dish (covered tightly with plastic wrap). Just remember to take it out of the refrigerator about 30 minutes before baking to let it come to room temperature. Another option is to bake it completely 1-2 days ahead, refrigerate, and then reheat covered with foil at 300°F for about 20 minutes until warmed through. The flavors actually develop beautifully overnight!
How long does pineapple stuffing last?
When stored properly in an airtight container in the refrigerator, pineapple stuffing will last for 3-4 days. I've never had it last that long in my house though - everyone always gobbles it up! It doesn't freeze particularly well due to the bread texture, so I recommend enjoying it fresh. If you have a large batch, consider halving the recipe next time or plan to repurpose leftovers in creative ways like turning it into a breakfast casserole.
What are some variations of pineapple stuffing?
The versatility of pineapple stuffing is one of the reasons I love it! Some popular variations include adding chopped nuts like pecans or walnuts for crunch, mixing in dried cranberries or cherries for tartness, or incorporating shredded coconut for tropical flair. Some families add diced apples or raisins, while others include a dash of nutmeg or allspice. For a savory twist, try adding some sage and mixing in crumbled, cooked breakfast sausage. You can make a gluten-free version using gluten-free bread, or create a vegan pineapple stuffing by using plant-based butter and an egg substitute. The possibilities are endless!
What are the benefits of pineapple?
Pineapple isn't just delicious - it's packed with nutrients! It's rich in vitamin C and manganese, which support immune health and collagen production. Pineapple contains bromelain, an enzyme mixture with anti-inflammatory properties that may help reduce swelling and improve digestion. It's also a good source of fiber for digestive health and contains antioxidants that help fight oxidative stress. The natural sugars in pineapple provide a quick energy boost, making this pineapple stuffing not just tasty but also offering some nutritional benefits alongside its comforting qualities.
More Recipes You'll Love
If you enjoyed this pineapple stuffing, try my tropical bread pudding with rum sauce for a new twist on familiar flavors, or the easy pineapple upside-down cake – a classic favorite.
For more Breakfast ideas, check out my Amish Cinnamon Bread and Almond Poppy Seed Muffins. Craving something savory? You’ll love my Crab Cake Benedict or quick air fryer hash browns. And don’t miss my sweet potato casserole – a holiday side that always impresses!
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Pairing
These are my favorite dishes to serve with Pineapple Stuffing Recipe:
Pineapple Stuffing Recipe
Equipment
- 1 Mixing bowl For combining butter, sugars, eggs, and pineapple
- 1 Hand mixer To cream butter and sugars
- 1 Wooden spoon For folding in bread cubes gently
- 1 9×9 inch baking dish Used to bake the stuffing
- 1 Oven Bake at 350°F for 1 hour
Ingredients
- ½ cup granulated sugar
- ¼ cup brown sugar - packed
- ½ cup unsalted butter - softened
- 4 large eggs - room temperature
- 1 can (20 oz) crushed pineapple - with juice
- 5 cups white sandwich bread - cubed
- ½ teaspoon ground cinnamon - optional for topping
Instructions
- Prepare the graham cracker crust: Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until it resembles wet sand. Bake at 350°F (175°C) for 10 minutes, then let cool completely.
- Make the strawberry sauce: Dice half the strawberries and cook them with 1 tablespoon sugar and a splash of lemon juice over medium heat. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Prepare the cheesecake base: Beat softened cream cheese with remaining sugar until smooth. Mix in condensed milk, vanilla extract, and lemon juice.
- Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cheesecake mixture until fully combined.
- Layer: In a loaf pan, layer half the base, half the strawberry sauce, half the diced strawberries, and half the crust. Repeat and gently swirl with a knife.
- Freeze: Cover with plastic wrap touching the surface and freeze for at least 6 hours or overnight.
- Serve: Let it sit at room temperature for 5 minutes before scooping. Top with extra strawberries or crushed graham crackers if desired.
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