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Oh my goodness, I could eat an entire dish of this pineapple stuffing! If you’ve never had pineapple stuffing, you’re bound to be shocked by how delicious it is. And this recipe is my favorite version of the classic, with just the right mix of sweetness and crispy fresh bread. Perfect on any holiday table, and your family will ask for it over and over again.
Before You Get Started
- Running to the grocery store? Look for a can of crushed pineapple in 100% pineapple juice and not heavy syrup! Heavy syrup will make this stuffing way too sweet.
- I used a salted butter and really like the way it plays with the sweetness of the sugar. The only downside, though, is different brands use different amounts of salt, so you may use one that you find too salty for this stuffing. If that’s a concern for you, use an unsalted butter and add a little kosher salt to taste.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Cream the Butter and Sugar.
Using a hand mixer or a stand mixer, cream together the butter and sugar on a medium-to-high speed for 3-5 minutes. Stop as often as you need and scrape down the sides of the bowl so you get all of the butter and sugar fully combined into a light, fluffy mixture.
Add the Eggs.
One at a time, add each egg to the butter-sugar mixture. I recommend mixing on a lowish speed, but use whatever works for you! Make sure each egg is fully incorporated before you add the next one.
Mix in the pineapple.
After all 4 have been added, ditch the mixer and use a silicone spatula to mix in the crushed pineapple by hand. If the mixture looks like it’s curdling or separating, don’t panic. That’s just because of the moisture in the pineapple – it’ll turn out fine!
Fold in the Bread. Just… Fold It in!
Toss in all of your bread cubes and gently fold them into the pineapple mixture. Don’t be too rough, because you don’t want to tear the bread into even smaller pieces, and you don’t want to smush it, either. Just fold it in until it’s incorporated into the rest of the mixture.
Cut your bread into equally-sized cubes so they all bake evenly. I recommend cubes no smaller than 1-inch and no larger than 1.5-inches.
bAKE, BAKE, BAKE… BAKE YOUR STUFFING.
350° Fahrenheit for an hour, stopping to cover the baking dish with foil whenever you notice the top turning brown. For me, that was around the 45 minute mark, but keep a close eye on your pineapple stuffing because our ovens may not behave the same way.
What I Love About This Recipe
- I genuinely love everything about this stuffing. It’s easy to make, first of all, with only 5 ingredients and very minimal “effort”. It’s sweet, but it’s really not too sweet, and I say this as person who is not a fan of too-sweet things. The tanginess of the pineapple and the warmth of the toasted bread offset the sweetness really well. It also goes well with turkey, chicken, and ham, so you can make it part of your Thanksgiving, Christmas, AND Easter meals if you want!
- Pineapple stuffing is a great make-ahead option for your holiday prep. If you’re at all like me, the more you can get ready ahead of time, the better! With this dish, you can either make the stuffing and refrigerate it unbaked up to 3 days, or you can bake the stuffing then refrigerate it (completely cooled and covered, of course!) up to 3 days. You’ll still need to bake or reheat it before serving, but the hands-on work will be finished!
Recipe Variations
- Bread: I like a basic loaf white bread in my pineapple stuffing, but different breads will give you slightly different flavors and textures! Try it with whole wheat bread, Hawaiian rolls, brioche buns, potato rolls, or Sister Schubert’s rolls.
- Flavors: Feel free to add a little cinnamon or pumpkin pie spice, either mixed in with the eggs or sprinkled on top of the stuffing before baking. You can also replace some of the white sugar with light brown sugar for a slightly richer flavor.
- Make it Dairy Free: Use a non-dairy butter and make sure your bread doesn’t contain any dairy.
- Make it Gluten Free: Use a gluten-free bread and be sure you’ve got a can of crushed pineapple with no gluteny ingredients or cross-contaminants!
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Pineapple Stuffing
Equipment
- Oven
- 9×13 baking dish
- neutral spray oil or butter, to grease dish
- large mixing bowl or stand mixer bowl
- Hand mixer or stand mixer
- paddle attachment or flex edge attachment
- Silicone spatula
- Aluminum Foil
Ingredients
- ½ cup salted butter at room temperature
- 1 cup granulated white sugar
- 4 large eggs
- 1 20-ounce can crushed pineapple in juice, drained
- 10 slices soft white bread fresh, cubed
Instructions
- Preheat oven to 350° Fahrenheit. Lightly grease 9×13 baking dish with butter or neutral-flavored cooking spray and set aside.
- Add ½ cup salted butter and 1 cup granulated white sugar to large mixing bowl (or stand mixer bowl). Use hand mixer (or stand mixer) fitted with paddle or flex edge attachment to beat butter and sugar together on medium speed until mixture is fluffy and pale yellow, approximately 2 to 5 minutes.
- After creaming butter and sugar, crack 4 large eggs directly into mixing bowl, one by one, making sure egg is fully incorporated into butter-sugar mixture before adding next egg.
- Once all 4 eggs have been fully incorporated into butter-sugar mixture, add 1 20-ounce can crushed pineapple to bowl. Stir pineapple into butter-sugar mixture by hand until fully incorporated.
- Once pineapple is fully incorporated, add cubes of 10 slices soft white bread to bowl. Gently fold bread cubes into pineapple mixture until just incorporated.
- Transfer pineapple mixture to prepared baking dish, spreading mixture evenly across dish, then place filled baking dish in preheated oven.
- Bake pineapple stuffing 45 minutes. After 45 minutes, or when top of stuffing begins to brown, carefully remove baking dish from oven and cover dish with aluminum foil.
- Return baking dish to oven and bake, covered, 15 minutes. Once stuffing is bubbly and golden, carefully remove baking dish from oven.
- Uncover dish and let stuffing stand 3 to 5 minutes or until slightly firm. Serve warm.
- Butter: Different brands use different amounts of salt. If you want more control over the amount, use an unsalted butter and add a little kosher salt to taste.
- Bread: I like this recipe with a basic loaf white bread, but you can also use wheat bread, brioche, or Hawaiian rolls or loaf bread.
- Make-Ahead Option: Prepare the stuffing and transfer it to a baking dish as instructed. Cover unbaked stuffing tightly with food-safe plastic wrap. Refrigerate stuffing up to 3 days. Remove plastic wrap and wrap dish in foil, then bake stuffing from cold, extending bake time as needed.
- Leftovers: Let the stuffing cool completely, then transfer leftover stuffing to an airtight container. Refrigerate stuffing up to 3 days, or freeze stuffing up to 1 month. Reheat stuffing in the oven, covered with aluminum foil to retain moisture. If frozen, defrost stuffing in the fridge overnight before reheating.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
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