Pineapple Stuffing

Course: Side Dish, Sides

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 438kcal

This pineapple stuffing is buttery, sweet, and totally retro—in the best way. A holiday or brunch-friendly side dish that surprises everyone.

Preheat your oven to 350°F (175°C). Grease a 9x9-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.

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.