|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||4%|
|Total Sugars 30g|
|Vitamin C 7mg||34%|
|*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.|
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.
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
Gather the ingredients. Butter a 1 1/2-quart or 2-quart baking dish and preheat the oven to 350 F.
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.
Add the eggs, one at a time, beating well after each addition. Beat in the salt.
Fold the pineapple into the batter until well blended.
Add the bread cubes, a little at a time, stirring to blend.
Transfer the stuffing mixture to the prepared baking dish and sprinkle with about 2 tablespoons of brown sugar, if desired.
Bake the casserole for 55 to 65 minutes, or until puffy, lightly browned, and bubbly around the edges.
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?
- 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.
- 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.