Pineapple stuffing is a sweet bread dressing featuring crushed pineapple. It comes together with just a few simple ingredients — bread, eggs, butter, pineapple, and a bit of sugar — and comes out of the oven fluffy, moist, and delicious. Serve it alongside ham, sausages, or pork.
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.
“This stuffing is incredibly easy to make and a great compliment to a smokey, salty ham or smoked turkey. I used challah bread which proved to be the perfect bread for this — it soaked up the buttery pineapple custard perfectly while getting crispy and browned around the edges. This recipe used about half of a loaf of challah, so it’s easy to scale up to double the recipe if cooking for a larger crowd or potluck.” – Kristin Stangl
A Note From Our Recipe Tester
Ingredients
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4 ounces butter (softened, plus 1 or 2 teaspoons for the baking dish)
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3/4 cup granulated sugar
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1/8 teaspoon salt
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4 large eggs
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6 ounces bread, cut into 1-inch cubes (about 5 to 6 cups)
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1 (20-ounce) can crushed pineapple, undrained
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2 tablespoons brown sugar, optional
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
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Butter a 1 1/2-quart or 2-quart baking dish and preheat the oven to 350 F.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
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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.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
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Add the eggs, one at a time, beating well after each addition. Beat in the salt.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
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Fold the pineapple into the batter until well blended.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
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Add the bread cubes, a little at a time, stirring to blend.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
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Transfer the stuffing mixture to the prepared baking dish and sprinkle with about 2 tablespoons of brown sugar, if desired.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
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Bake the casserole for 55 to 65 minutes, or until puffy, lightly browned, and bubbly around the edges.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
Recipe Variations
- 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.
- You can also 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.
