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–+ servings
A close-up of pineapple stuffing in a large white oval ceramic baking dish.

Pineapple Stuffing

40aprons.com/pineapple-stuffing/
Cheryl's favorite version of this classic old-school recipe, it's a fabulous side dish for your holiday ham or turkey dinner!
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Recipe Makes (Approximate): 9 servings

Equipment

  • Oven
  • 9x13 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 9x13 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.

Recipe Notes

  • 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.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 322calProtein: 6gFat: 13gSaturated Fat: 7gTrans Fat: 0.4gCholesterol: 110mgSodium: 213mgPotassium: 109mgTotal Carbs: 47gFiber: 2gSugar: 33gAdded Sugars: 3gErythritol: 0gSugar Alcohols: 0gNet Carbs: 45gVitamin A: 435IUVitamin C: 26mgCalcium: 287mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/pineapple-stuffing/