Recipe Overview

Why you’ll love it: This pineapple stuffing is a sweet side dish for your holiday ham or Thanksgiving turkey, made with crushed pineapple and buttery bread cubes. You can even serve it like bread pudding for dessert! It’s easy to make, with only 5 ingredients.

How long it takes: 10 minutes to prep, 1 hour to bake
Equipment you’ll need: 9 x 13 inch baking dish
Servings: 12

A serving of pineapple stuffing on a white plate with more stuffing in a casserole dish in the background.
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Sweet and Buttery Pineapple Stuffing 

This pineapple stuffing is like a cross between a traditional stuffing you’d serve at the holidays and a bread pudding you’d have for dessert. If you ask anyone in our household, it’s both! Pineapple stuffing is an easy side dish made with moist, fluffy bread chunks baked with a buttery filling and layers of crushed pineapple. The fruity sweetness goes just as perfectly with a savory holiday roast or slow cooker ham as it does with a cup of coffee after a meal!

More About This Stuffing Recipe

Double duty. Pineapple stuffing is a delicious sweet bread dressing to serve with holiday mains like baked ham or Thanksgiving turkey. It also can be enjoyed as a dessert topped with whipped cream, bread pudding-style.

Simple ingredients. Five of them, to be exact. Pineapple dressing comes together with pantry staples: bread, canned pineapple, sugar, eggs, and butter. 

Adaptable. This stuffing recipe is easy to adapt depending on how you serve it and whether you’re looking for a dish that’s more sweet or more savory. I’ve included easy variations later in the post.

The ingredients for pineapple stuffing.

Ingredient Notes

I’ll get you started with some notes on the ingredients you’ll need for this pineapple bread pudding.

  • Bread – Firm, crusty bread is best, cut into cubes. I use just about all of a 16-ounce loaf of Italian bread from my local grocery bakery.
  • Pineapple – You’ll need 2 cans of pineapple: one can of crushed pineapple and one can of pineapple chunks or tidbits. You can leave the crushed pineapple undrained but remember to drain the pineapple chunks.
  • Sugar – Either granulated sugar or light brown sugar can be used.
  • Eggs – Six whole eggs give structure and richness to this bread pudding-style dish. 
  • Butter – Use unsalted butter, melted in the microwave beforehand, and cooled a bit.

How to Make Pineapple Stuffing

Ready for a quick step-by-step? You’ll find printable instructions in the recipe card, but here’s a short overview to show you how to make this easy pineapple stuffing:

Prepare the baking dish. Coat a 9 x 13 inch baking dish generously with butter, then add the bread cubes. Spread the bread out in an even layer.

Add pineapple. Next, spoon the crushed pineapple and drained pineapple chunks over the bread layer, as evenly as you can.

Add the rest of the ingredients. Whisk together sugar, eggs, and melted butter (cooled down so it doesn’t cook the eggs), and pour the mixture over the bread and pineapple.

Bake. Bake the pineapple stuffing at 350ºF for about 1 hour, until a knife or toothpick stuck into the center comes out clean.

Pineapple stuffing in a casserole dish next to servings of stuffing on white plates.

Tips for Success

Choose the right bread. Slightly dry or day-old bread that has a firm texture will soak up the liquid more quickly. Very soft moist bread doesn’t work as well. If your bread is very fresh, preheat oven to 300°F. Spread the cubed bread on a baking sheet and toast it in preheated oven for about 10 to 15 minutes or until it’s slightly dry and crisp, but not browned. Alternatively, leave the bread cubes out to dry overnight; toasting isn’t necessary if the bread is dry.

Remember to drain the pineapple chunks. It can be a little confusing because you don’t need to drain the crushed pineapple but you do want to drain the pineapple chunks.

Layer the ingredients. Add the bread to the dish first and then pour the other ingredients over the top, instead of folding everything together at once. This prevents the stuffing from becoming too soggy.

Pineapple stuffing in a casserole dish with a spoon scooping a serving from the corner.

Recipe Variations

I intentionally left off any savory toppings, like cheese, to make this pineapple stuffing recipe more versatile. But don’t let that stop you! There are plenty of ways to adapt this casserole to be sweeter or more savory to suit your preferences:

  • Add nuts. For added crunch, toss roughly chopped toasted walnuts or toasted pecans over the bread cubes before baking.
  • Add cheese. If you’re serving this recipe as a bread dressing, try sprinkling the top of the casserole with grated cheddar cheese, parmesan, or pecorino before baking.
  • Add herbs. For another savory option, whisk fresh thyme or rosemary leaves into the butter mixture.
  • Looking for another stuffing recipe to try? Check out my easy, sweet and savory apple stuffing, too. Spoon bread is another great alternative.
A slice of pineapple stuffing is lifted from a casserole dish.

Ways to Serve Pineapple Stuffing

This pineapple stuffing is guaranteed to become a new favorite at your table! Here are tasty ways to enjoy this casserole, no matter which way you slice (or scoop) it. 

Side Dish

Pineapple stuffing is delicious with salty baked ham (did someone say, aloha?). It’s an easy side dish at Easter or Christmas. I love the sweet flavors of this stuffing paired with festive sides like scalloped sweet potatoes with bacon and Gruyère, a green bean casserole, or smoky Brussels sprouts.

Of course, it wouldn’t be stuffing if it didn’t also pair well with a Thanksgiving dinner and a side of turkey gravy!

Dessert

For dessert, cut this pineapple casserole into squares and serve it topped with vanilla ice cream (like my grilled pineapple recipe) or a dollop of whipped cream. It’s also delicious as is, served with a cup of coffee or tea.

A forkful laying next to pineapple stuffing on a white plate, with more stuffing in a casserole dish in the background.

Make Ahead Idea

The casserole can be made up to a day ahead. In fact, it works really well to make it up to a day in advance. The bread cubes have a chance to totally absorb the egg mixture which results in a creamier texture. Simply prepare it as directed, cover and refrigerate. Take it out of the refrigerator when you begin to preheat the oven so it has a chance to warm up a bit before baking. Uncover and bake as directed. You may need to add a little extra baking time (5 to 10 minutes) since the casserole is chilled.

Storing & Reheating Leftovers

Storage. Refrigerate this pineapple casserole, covered or in an airtight container, for up to 4 days. I don’t recommend freezing this stuffing as it becomes too mushy once thawed.

Reheat. To reheat, warm the stuffing in the oven at 350ºF until heated through.

More Easy Side Dishes

Recipe

Pineapple Stuffing

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
This pineapple stuffing is a sweet bread dressing made with crushed pineapple and buttery bread cubes. Serve it as a holiday side or for dessert!
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Ingredients 

  • 8 cups Italian bread cubes (see note)
  • 1 can (20 ounce) crushed pineapple, undrained
  • 1 can (20 ounce) pineapple chunks or tidbits, drained
  • 6 large eggs
  • 1 cup granulated sugar (or packed brown sugar)
  • ½ cup unsalted butter, melted and slightly cooled (1 stick)

Instructions 

  • Preheat oven to 350℉. Generously butter a 9 x 13 inch baking dish.
  • Spread the bread cubes in an even layer in the bottom of the dish.
    8 cups Italian bread cubes
  • Spoon the undrained crushed pineapple and juice over the bread as evenly as possible. Spoon the drained pineapple chunks in an even layer over the crushed pineapple and bread cubes.
    1 can (20 ounce) crushed pineapple, undrained, 1 can (20 ounce) pineapple chunks or tidbits, drained
  • Lightly whisk the eggs in a large mixing bowl until blended. Add the sugar and melted butter (cooled), whisking until well combined. Pour the egg mixture evenly over bread and pineapple.
    6 large eggs, 1 cup granulated sugar, ½ cup unsalted butter, melted and slightly cooled
  • Bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
  • Cool slightly and serve.

Notes

  • To dry bread: If your bread is very fresh, dry it using one of the following methods: Preheat oven to 300°F. Spread the cubed bread on a baking sheet and toast it in preheated oven for about 10 to 15 minutes or until it’s slightly dry and crisp, but not browned. Alternatively, leave the bread cubes out to dry overnight.
  • Storage: Refrigerate leftover casserole covered or in an airtight container for up to 4 days. Freezing is not recommended.
  • Make Ahead: Prepare casserole as directed (don’t bake), cover and refrigerate. Take it out of the refrigerator when you begin to preheat the oven so it has a chance to warm up a bit before baking. Uncover and bake as directed. You may need to add a little extra baking time (5 to 10 minutes) since the casserole is chilled.

Nutrition

Calories: 324kcal, Carbohydrates: 41g, Protein: 5g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 102mg, Sodium: 103mg, Potassium: 191mg, Fiber: 2g, Sugar: 36g, Vitamin A: 402IU, Vitamin C: 9mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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