Pineapple Stuffing

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. Or, enjoy it 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.

Ingredient Notes

I’ll get you started with some notes on the ingredients you’ll need for this pineapple bread pudding. Scroll down to the recipe card for the printable ingredients list and instructions.

• 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.

Tips for Success

With a one pan recipe that’s this simple, it’s hard to go wrong. That being said, here are my last minute tips for the best results:

• Don’t throw out your butter wrapper! Use the leftover butter wrapper to grease your baking dish. This is a handy kitchen hack that you can use for other casseroles and baking recipes, too.
• 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.
• Scoop or slice. A scoop is better for serving this stuffing as a side dish, like at Thanksgiving. I recommend cutting it into squares if you’re serving it as a bread pudding for dessert. 
• Looking for another stuffing recipe to try? Check out my easy, sweet and savory apple stuffing, too.

FAQs

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.

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.

Make Ahead Idea

The casserole can be made up to a day ahead. 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

• To Store. 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.