Ingredients
- 1/2 cup butter softened to room temperature
- 1/2 cup granulated sugar
- 4 large eggs
- 1 20-ounce can crushed pineapple with juice
- 12 slices white bread cut into 1-inch cubes
- 1/2 teaspoon ground cinnamon for sprinkling
Instructions
- Preheat your oven to 350°F (180°C). Cut bread into 1-inch cubes and set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 1 minute.
- Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next one.
- Stir in the crushed pineapple along with all of its juice until evenly combined with the butter mixture.
- Gently fold in the bread cubes, stirring just until all pieces are evenly coated with the pineapple mixture. Avoid overmixing.
- Pour the mixture into a greased 9x13 inch baking dish, spreading evenly. Sprinkle cinnamon over the top.
- Bake for 50 minutes to 1 hour, until the top is golden brown and the center is set.
- Allow to cool for 10 minutes before serving to let the stuffing firm up slightly.
I’ll never forget the first time I encountered pineapple stuffing at my neighbor’s Easter dinner three years ago. I walked into her kitchen skeptical about the concept – stuffing with pineapple seemed odd to me. But one bite completely changed my perspective, and now this sweet, custardy side dish has become a non-negotiable part of my holiday menu.
What makes this pineapple stuffing so special is how it perfectly balances sweet and savory elements. Unlike traditional bread stuffing, this version leans decidedly sweet without being cloying. The crushed pineapple adds natural tartness that prevents the dish from becoming dessert-like, while the bread creates a comforting, pudding-like texture that feels familiar and homey.
The beauty of this recipe lies in its simplicity. With just five main ingredients, it comes together faster than most side dishes I prepare for holiday meals. I love that I can cube the bread while my coffee brews in the morning, then whip up the entire dish in under twenty minutes when I’m ready to start cooking.
Over the years, I’ve served this alongside glazed ham, roasted turkey, and even grilled chicken during summer gatherings. The pineapple’s tropical sweetness complements salty, savory proteins beautifully. My family has come to expect it at every major meal, and I’ve watched even the most hesitant guests reach for seconds.
The texture is what really sets this stuffing apart from other versions I’ve tried. As it bakes, the eggs create a gentle custard that binds everything together, while the bread cubes maintain some structure. The top develops a lovely golden crust that contrasts perfectly with the creamy interior. It reminds me of bread pudding, but with a more substantial, side-dish quality.
I’ve experimented with different types of bread over time. While the recipe calls for basic white sandwich bread, I’ve had great success using brioche when I want something extra rich, or Hawaiian rolls for additional sweetness. Day-old bread works particularly well because it absorbs the pineapple mixture without becoming mushy.
One thing I’ve learned is the importance of not draining the pineapple completely. That juice adds crucial moisture and intensifies the pineapple flavor throughout the dish. I used to worry about the mixture looking slightly curdled when I first combined the wet ingredients, but I’ve come to understand that’s completely normal – everything smooths out beautifully during baking.
The make-ahead aspect of this recipe has been a lifesaver during busy holiday seasons. I often prepare it the morning of a dinner party, cover it with foil, and refrigerate until I’m ready to bake. It reheats wonderfully too – any leftovers taste just as good the next day with a quick fifteen-minute stint in a warm oven.
I appreciate how this stuffing fills a unique niche on the holiday table. It’s sweet enough to satisfy those who crave dessert-like sides, yet substantial enough to feel like a proper accompaniment to the main course. Kids especially love it, but I’ve watched plenty of adults go back for thirds when they think no one is looking.
The cinnamon sprinkled on top adds a warm spice note that ties everything together. Sometimes I get creative with the spices – a pinch of nutmeg works beautifully, and I’ve even tried a light dusting of cardamom for something different. But honestly, the basic version with just cinnamon has never failed to impress.
What I find most satisfying about this recipe is how it transforms simple pantry staples into something that feels special and intentional. There’s something deeply comforting about the way it fills the kitchen with sweet, bakery-like aromas while it cooks. It creates the kind of homey atmosphere that makes guests linger at the table long after the plates are cleared.
This pineapple stuffing has become my go-to contribution for potluck dinners and family gatherings. It travels well, looks impressive in the baking dish, and always generates conversations about the unexpected combination of ingredients. I love watching people’s faces when they take that first curious bite and realize how perfectly everything works together.
The recipe serves twelve generous portions, making it ideal for larger gatherings, though I’ve successfully halved it for smaller dinners. Either way, I rarely have leftovers – this stuffing has a way of disappearing completely, leaving only an empty baking dish and requests for the recipe.
