|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 pineapple. The stuffing is a delicious fluffy side dish that goes well with ham, sausages, and pork. The casserole comes together with just a few simple ingredients-- bread, egg, butter, pineapple, and a bit of sugar-- and comes out of the oven fluffy, moist, and delicious.
What Kind of Bread Is Best for Pineapple Stuffing?
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.
Can I Make Crushed Pineapple From Sliced, Chunked, or Fresh Pineapple?
If you have another type of pineapple on hand you can easily make crushed 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. Then measure 2 1/2 cups of crushed pineapple (with juices) to use for this recipe.
Make Pineapple Stuffing Ahead of Time
- You can make the stuffing up to 1 day in advance. Simply follow the recipe, pour the mixture into the prepared casserole dish, and cover tightly with foil before storing in the refrigerator.
- When you are ready to bake, take it out of the refrigerator about 30 minutes ahead of time and allow to rest on the counter. Uncover and bake as directed in the pre-heated oven, or until it registers at least 165 F in the center.
- If you place the casserole directly into a hot oven from the refrigerator you risk the chance of the casserole dish cracking from the sudden temperature change, so it's always best to let it rest outside of the refrigerator just a bit before baking.
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
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.
- 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 Pineapple Stuffing
- Transfer any leftovers to a shallow covered container within two hours and refrigerate for up to three days.
- To freeze, transfer the leftover stuffing to a covered container or zip-close freezer bag and label with the date. For the best quality and flavor, use within one month. Thaw overnight in the refrigerator and then reheat in the microwave or a warm 200 F oven for 10 to 15 minutes.