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Golden pineapple stuffing on a wooden spoon with the baked dish in the background

Pineapple Stuffing Recipe​

4 from 1 vote
Aliana Recipes
Golden, crisp, and cooling, the final moment before the first bite. A nostalgic blend of sweet pineapple and buttery bread baked to perfection, making every holiday plate feel like home.
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Prep Time 10 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings:8
Course:Breakfast, Side Dish
Cuisine:American
Calories:310kcal
Cost:$6
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. 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.
    Butter, brown sugar, and granulated sugar in a white bowl with a hand mixer, ready to be creamed
  2. 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.
    Crushed pineapple added on top of whipped butter and sugar in a mixing bowl, ready to be mixed
  3. Prepare the cheesecake base: Beat softened cream cheese with remaining sugar until smooth. Mix in condensed milk, vanilla extract, and lemon juice.
  4. Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
    Cubed bread being folded into pineapple stuffing batter with a wooden spoon in a white bowl
  5. Combine: Gently fold the whipped cream into the cheesecake mixture until fully combined.
    Bread cubes being mixed into pineapple stuffing batter with a wooden spoon, ready to transfer to baking dish
  6. 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.
    Freshly baked pineapple stuffing in a white dish with golden crisp top and visible pineapple chunks
  7. Freeze: Cover with plastic wrap touching the surface and freeze for at least 6 hours or overnight.
    Close-up of baked pineapple stuffing resting in a white dish with caramelized top
  8. Serve: Let it sit at room temperature for 5 minutes before scooping. Top with extra strawberries or crushed graham crackers if desired.

Nutrition

Serving: 160gCalories: 310kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 250mgPotassium: 105mgFiber: 1gSugar: 22gVitamin A: 470IUVitamin C: 9mgCalcium: 65mgIron: 0.7mg

Notes

The aroma of this Pineapple Stuffing fills the whole house with comfort. That moment when the spoon breaks through the golden top to reveal a warm, soft center is pure holiday magic.