Pineapple Stuffing By Kelly Miller • November15,2018 • 17 Comments 1.4K 29 Jump to Recipe Jump to Video Pineapple Stuffing is the perfect side dish for Thanksgiving or Christmas! Cubed white bread, sugar, eggs, and crushed pineapple – I cant get enough of this recipe! It is not Thanksgiving in our family without this Pineapple Stuffing! We usually make a double batch because of how much our family has grown, but especially because no one in our family can resist this amazing stuffing recipe! A typical Thanksgiving feast isn’t complete without the turkey, sweet potatoes, and stuffing at the bare minimum. If you’re not sure about swapping our your typical savory dressing, make this pineapple stuffing as well to try it out – I’m certain it will become a regular! What kind of bread do I use? Just plain, white sandwich bread is the best choice for pineapple stuffing. It pairs well with the sweet sugar and pineapple. How do you drain crushed pineapple from the can? Pop the lid of the can and set it on top pressing down and tilting to allow the excess liquid to drain out into the sink. Similar to how you would drain tuna in a can. Crushed pineapple is very wet, so you’re really only draining the excess moisture as much as you can – there will still be some moisture left and that’s ok! How to make pineapple stuffing: In a large mixing bowl, beat together softened butter, sugar, and eggs until creamy. Stir in drained crushed pineapple. Add cubed white bread and stir until the bread is well coated in the pineapple batter. Spread batter into a greased, square baking dish and bake until golden brown. Can pineapple stuffing be made ahead? Absolutely! Make it up the night before, cover with foil or plastic wrap, and store in the fridge. Then just pop it in the oven when you’re about an hour away from dinner time! Can this recipe be frozen? Baked and cooled pineapple stuffing can be frozen – this is a great recipe to make a few batches of and then stick in the freezer for an easy side dish. Complete your Thanksgiving or Christmas dinner with these recipes: Super Moist Roast Turkey Breast – don’t forget to thaw the turkey in the fridge the week before! Sweet Potato Casserole – another must-have in our family at Thanksgiving Crockpot Creamed Corn – decadent and mouthwatering! Sweet Potato Pie with Streusel Topping – use pumpkin instead of sweet potato if you prefer If you liked this recipe for Pineapple Stuffing, please leave a rating and a comment below this post! Pineapple Stuffing Pineapple stuffing recipe with white bread cubes, sugar, eggs, butter, and crushed pineapple. 4.06 from 38 votes Print Pin Rate Course: Side DishCuisine: AmericanKeyword: pineapple stuffing recipe Prep Time: 10 minutes minutesCook Time: 1 hour hourTotal Time: 1 hour hour 10 minutes minutes Servings: 9 servings Calories: 278kcal Author: Kelly Miller Ingredients▢ 5 slices white sandwich bread cut into 1 inch squares▢ 1/2 cup butter softened▢ 4 eggs▢ 1 cup sugar▢ 20 oz crushed pineapple drained InstructionsIn a mixing bowl, beat together butter, eggs, and sugar until creamy.Stir in the crushed pineapple.Add the bread cubes and stir until well coated.Transfer to a greased square baking dish.Bake at 350 degrees for 1 hour or until golden brown. Video NutritionCalories: 278kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 99mg | Sodium: 186mg | Potassium: 121mg | Fiber: 1g | Sugar: 31g | Vitamin A: 450IU | Vitamin C: 5.9mg | Calcium: 60mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.4K 29
Ellen Zames says December 8, 2012 at 12:38 pm We make this all the time in the summertime as a BBQ side dish. It's a favorite at our family gatherings too! Delicious Ellen http://everydaysisters.blogspot.com Reply
Kelly @ Semi Homemade Mom says December 9, 2012 at 12:45 pm It's funny, Ellen. When I made this for the recipe post I served it along with BBQ chicken! It went really well together, too. Reply
Jess @ Spool and Spoon says December 9, 2012 at 6:56 am This is one of my absolute favorite holiday dishes! And to think I didn't experience the glory of Pineapple stuffing until two years ago. Our best friends make this for every holiday and you're so right… it's definitely like dessert and who says no to that on their dinner plate? Reply
Kelly @ Semi Homemade Mom says December 9, 2012 at 12:46 pm Absolutely, Jess! I mean it's Christmas, right? 😀 Reply
Krista says December 9, 2012 at 3:39 pm I've been making this for years, taught by my mom, we call it Baked Pineapple and it's always a hit, especially at Pot lucks! And it's one of my most popular recipes on the blog too! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM Reply
Chandra Sirois says December 10, 2012 at 3:17 am This sounds a lot like a dish we call Upside Down Pineapple Souffle. Are you from the Chicago area by any chance? This looks so good and it is making me cave some home cooked meals! Thank you for linking up at Show Me Your Plaid Monday's! I hope you come back each week! Reply
Erin TableforSeven says December 12, 2012 at 5:22 pm That looks delicious Kelly! I am going to add that to my try list. Pinned 🙂 Reply
Miz Helen says December 17, 2012 at 10:32 pm Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!Miz Helen Reply
Food Done Light says December 19, 2012 at 2:19 am This is definitely a new dish for me. It sort of reminds me of a bread pudding without the custard. It does sound delicious though! Thanks for sharing on Thursdays Treasures. Reply
Sarah E. says December 20, 2012 at 7:01 am I love pineapple – I think I have a similar recipe in my arsenal, but I've never made it. Thanks for linking up to Tasty Thursday. Reply
Kelly Miller says November 11, 2019 at 2:30 pm Hmm… I’m not sure fresh pineapple would work because you need the juice as well. If you do use fresh pineapple, I would add a bit of pineapple juice for moisture. Maybe 2 or 3 tablespoons? Reply
Kelly Miller says March 28, 2021 at 10:10 pm I think croutons would be way too dry for this recipe, unfortunately. Reply
Janis P. says January 2, 2022 at 8:31 pm I originally found this recipe in the San Antonio cookbook. It’s always a hit. I like using a multi-grain bread. Reply