Pineapple stuffing sounds like it shouldn’t work—but it absolutely does. Soft, buttery bread soaked in sweet-tart pineapple and baked until golden is the kind of retro dish that deserves a comeback. It’s often passed off as a holiday side, but honestly, I’ve served it for brunch, potlucks, and even dessert with a scoop of vanilla ice cream. If you’ve never had it, you’re in for a weirdly wonderful surprise.
This pineapple dressing is retro, cheesy, and weirdly addictive!
The first time I had pineapple stuffing, I was at a holiday dinner where someone brought it in a casserole dish. I assumed it was dessert. But then it showed up between the mashed potatoes and cranberry sauce—and once I tried it, I didn’t care what course it belonged to. It was warm, tangy, rich, and completely addictive.
Most versions are ultra-sweet and soggy, so I worked through several tests to land on this version. It’s fluffy but custardy, sweet but not cloying, and has just enough acid from the pineapple to balance it all out. Slightly stale bread is key here—it soaks up the flavor without collapsing into mush. I also add a handful of chopped fresh pineapple for texture when I have it on hand. You can serve this alongside ham, of course, but it’s also unexpectedly great with grilled halloumi or a crisp salad.
If you’re into nostalgic bakes, you’ll also love my funeral potatoes, corn casserole with cream cheese, classic green bean casserole, or broccoli cheese casserole. They all deliver big comfort with minimal effort.
Key ingredients and why they matter
My pineapple stuffing recipe is a cozy mix of buttery bread cubes, fresh pineapple, and a rich egg custard that bakes up golden and delicious. The bread soaks in all that sweet, buttery goodness, while the pineapple adds a burst of tropical brightness to every bite. It’s the perfect balance of rich, fruity, and oh-so-comforting!
Full ingredient list and detailed instructions in the recipe card.
- Crushed pineapple: The backbone of the recipe—sweet, tangy, and juicy. Drain it well or your stuffing will be soup.
- Bread cubes: White sandwich bread is classic, but brioche, challah, or Hawaiian rolls make it extra rich. Toast or stale is best. Use gluten-free bread if needed.
- Butter and eggs: This is what makes it feel more like a custard-based casserole than just pineapple on bread. Don’t skimp.
- Fresh pineapple tidbits (optional but recommended): Totally not traditional, but adds texture and fresh flavor to break up the richness.
- Try adding a pinch of nutmeg or cinnamon if you’re leaning into dessert territory.
- Customize the sweetness by reducing sugar to ½ cup if you’re serving this alongside savory dishes.
TIPS & TRICKS
Shruthi’s top tips
- I drain the canned pineapple well—press it through a sieve if needed. Extra liquid will ruin the texture.
- Use slightly stale bread for best results. If yours is fresh, cube and toast it at 300°F for 8–10 minutes. Have extra stale bread? Make my French toast.
- Cream the butter and sugar fully before adding eggs for a fluffier texture. Don’t rush this step.
- Hard as it is, I add eggs one at a time, mixing well after each. This helps keep the mixture smooth and emulsified.
- Don’t overmix once the bread is added. You want cubes, not mush. Fold gently until just coated.
How to make pineapple stuffing
- In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing until fully incorporated.
- Stir in the crushed pineapple (and tidbits, if using). Fold in the cubed bread until evenly coated and combined.
- Transfer the mixture to the prepared baking dish and smooth out the top.
- Bake for 45–50 minutes, or until the top is golden and the center is set. Let cool for 5–10 minutes before serving warm.
Make ahead directions
- Prepare the stuffing as directed up through transferring it to the baking dish. Cover tightly and refrigerate overnight.
- When ready to bake, remove from the fridge, uncover, and bake as directed, adding an extra 5–10 minutes to ensure it’s heated through.
How to serve pineapple stuffing
This delicious pineapple stuffing is the perfect addition to your Thanksgiving, Easter, or Christmas table! Serve it alongside ham—or, for vegetarians and vegans, vegan ham or turkey roast—and other savory mains. It also shines with brunch eggs for a sweet start to the day, or as a decadent dessert topped with ice cream.
Storage and reheating suggestions
Let the pineapple stuffing cool completely, then transfer any leftovers to an airtight container. Store in the refrigerator for up to 4–5 days.
Reheat in the oven, not microwave, to preserve texture. Warm individual portions in the microwave or the whole dish in a 350°F oven until heated through, about 10–15 minutes. Uncover for a few minutes to crisp the top.
To freeze, transfer to a freezer-safe container or wrap the baking dish tightly with plastic wrap or foil. Freeze for 2-3 months.
Other holiday side recipes
Looking for more show-stopping sides for the holidays? These recipes never disappoint!
Vegan Stuffing Recipe
Cheesy Mashed Potatoes
Green Bean Casserole with Cream Cheese
Homemade Cranberry Sauce (Fresh or Frozen Cranberries!)
Pineapple Stuffing
Ingredients
- ½ cup unsalted butter, 1 stick, softened
- ¾ cup granulated sugar
- 4 large eggs
- 20 oz crushed pineapple, drained (canned)
- ¼ cup pineapple tidbits, optional
- 5 cups white bread, cubed, ¾- to 1-inch pieces; slightly stale or toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
- In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing until fully incorporated.
- Stir in the crushed pineapple (and tidbits, if using). Fold in the cubed bread until evenly coated and combined.
- Transfer the mixture to the prepared baking dish and smooth out the top.
- Bake for 45–50 minutes, or until the top is golden and the center is set.
- Let cool for 5–10 minutes before serving warm.
Notes
- White sandwich bread works best, but you can also use brioche, challah, or even Hawaiian rolls for extra sweetness and richness. Slightly stale or toasted bread holds up better to the wet mixture.
- Drain the pineapple well, as too much liquid can make the stuffing soggy.
- You can assemble it up to a day in advance and refrigerate it. Just bring to room temperature before baking or add an extra 5–10 minutes to the baking time.
- Transfer to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days. Warm in the oven at 350°F (175°C) for 10–15 minutes or until heated through. To crisp up the top, uncover for the last few minutes. You can also reheat individual portions in the microwave or air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
