Pineapple Stuffing

This pineapple stuffing recipe is a sweet, buttery holiday side dish made with soft bread cubes, crushed pineapple, and a golden brown sugar topping. It bakes up with a tender, almost custard-like center and lightly crispy edges, giving you a delicious combination of sweetness and texture. It's incredibly easy to make with just a few ingredients and is perfect for Thanksgiving dinner or Easter, especially alongside roasted turkey or glazed ham!

Why You’ll Love This Pineapple Stuffing

I've been making a lot of stuffing recipes lately, including my sourdough stuffing and White Castle stuffing, and I wanted to try something different for Thanksgiving. I'd heard of pineapple stuffing before but had never actually tried it. Honestly, the idea sounded a little weird to me at first, but I was looking for something different, so I figured I'd give it a shot. I wanted to keep some of those traditional stuffing elements, like buttery bread and a soft center, while adding a little sweetness from the pineapple and brown sugar.

I love how this turned out! The bread soaks up the sweet pineapple mixture and bakes into a soft, almost bread pudding-like center with lightly golden edges. It's especially good alongside savory holiday dishes because the sweetness balances out all those rich flavors. And while I'm planning to make it for Thanksgiving, it's also a perfect Easter side dish to serve with glazed ham. Plus, you only need a handful of ingredients and about 10 minutes of hands-on prep!

Pineapple Stuffing Ingredients

• 10 slices white bread, cubed
• ½ cup unsalted butter, melted
• 4 large eggs
• ½ cup granulated sugar
• 1 (20-oz.) can crushed pineapple, mostly drained
• Pinch of salt
• 2 tbsps. brown sugar

Ingredient Notes

• White bread: I recommend using regular white sandwich bread, cut into bite-sized cubes. Slightly stale or day-old bread works great since it holds up better when mixed with the pineapple and eggs.
• Crushed pineapple: Use one 20-ounce can of crushed pineapple, preferably packed in juice. Drain off about three-quarters of the liquid, leaving a little behind to keep the stuffing moist.
• Unsalted butter: Let the melted butter cool slightly before mixing it with the eggs so the heat doesn't start cooking them.
• Eggs: These help bind the bread and pineapple together and give the stuffing its soft, almost bread pudding-like texture.
• Granulated and brown sugar: The granulated sugar sweetens the stuffing, while the brown sugar sprinkled on top helps create a lightly caramelized, golden finish.

How to Make Pineapple Stuffing

Step 1: Prepare the bread

Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish or a similarly sized oval baking dish with nonstick cooking spray.

Cut the white bread into bite-sized cubes and place them in a large mixing bowl. If you're using day-old bread, there's no need to toast it first.

Step 2: Make the Pineapple Mixture

In a separate bowl, whisk the eggs until well combined. Slowly pour in the melted, slightly cooled butter while whisking. Add the granulated sugar, crushed pineapple (with about three-quarters of the juice drained off), and a pinch of salt. Stir until everything is evenly combined.

Step 3: Combine the bread and pineapple

Pour the pineapple mixture over the cubed bread and gently fold everything together until the bread is evenly coated. Let the mixture sit for a few minutes so the bread can absorb some of the pineapple liquid. You want the bread to be moist and softened without having a lot of liquid pooling at the bottom of the bowl.

Step 4: Assemble the stuffing

Transfer the pineapple stuffing mixture to your prepared baking dish and spread it into an even layer. Sprinkle the 2 tablespoons of brown sugar evenly over the top. This will help give the stuffing a lightly caramelized finish as it bakes.

Step 5: Bake until golden brown

Bake uncovered at 350°F for 40–60 minutes, checking after 40 minutes. The pineapple stuffing is ready when the top is golden brown, the edges are lightly caramelized, and the center is set without any wet egg mixture. You can insert a toothpick in the center and it should come out clean.

My Tips for the Best Pineapple Stuffing

• Don't overmix the bread. I recommend gently folding the pineapple mixture into the bread instead of stirring aggressively. You want the bread cubes to hold some of their shape so the stuffing has a nice texture rather than turning into one soft, mushy mixture.
• Don't pack the stuffing down. When transferring everything to the baking dish, spread it out evenly without pressing it down too firmly. This helps keep the stuffing light and gives you a better contrast between the soft center and golden edges.
• Watch the top as it bakes. The sugar and pineapple can cause the top to brown before the center is fully cooked. If it's getting too dark, loosely cover the baking dish with aluminum foil and continue baking until the center is set.
• Adjust the sweetness if needed. I recommend using crushed pineapple packed in juice rather than heavy syrup. If yours is packed in syrup, you can reduce the granulated sugar by 1–2 tablespoons to keep the stuffing from being overly sweet.

Pineapple Stuffing FAQs

What is pineapple stuffing?

Pineapple stuffing is a sweet, baked side dish made with bread cubes, crushed pineapple, butter, sugar, and eggs. Unlike traditional Thanksgiving stuffing, it doesn't contain broth or savory herbs. Instead, it has a soft, bread pudding-like texture with a lightly caramelized top. It's especially popular for Easter dinner with ham, but it's also delicious for Thanksgiving.

What do you serve with pineapple stuffing?

Pineapple stuffing is especially delicious with honey glazed ham because the sweetness of the pineapple balances the salty, savory meat. It's one of my favorite ways to serve it for Easter dinner. For Thanksgiving, it pairs really well with roasted turkey, mashed potatoes, green bean casserole, and other traditional holiday sides.

What's the difference between pineapple stuffing and pineapple casserole?

Pineapple stuffing is typically made with bread, crushed pineapple, eggs, butter, and sugar, giving it a soft texture similar to bread pudding. Southern pineapple casserole usually combines pineapple with cheddar cheese and a buttery cracker topping. Both are popular holiday side dishes, but pineapple stuffing is sweeter and has a softer, more custard-like consistency.

Why is my pineapple stuffing soggy?

Pineapple stuffing can turn out soggy if there's too much pineapple juice or the center hasn't finished baking. I recommend draining about three-quarters of the juice from the canned pineapple and making sure there isn't excess liquid pooling in the baking dish. The center should be set, not wet, before removing it from the oven. Letting the stuffing rest for 5–10 minutes also helps it firm up.

Can you make pineapple stuffing ahead of time?

Yes! You can bake pineapple stuffing a day before Thanksgiving or Easter, let it cool, and refrigerate it covered within 2 hours. Leftovers will keep in the refrigerator for 3–4 days. When you're ready to serve, reheat the stuffing covered in a 325°F oven until the center reaches is warmed through (you can test it with a thermometer and it should reach 165°F), uncovering toward the end if you want to crisp up the top.

Can you freeze pineapple stuffing?

Yes, you can freeze fully baked pineapple stuffing for up to 2–3 months for the best quality. Let it cool, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Keep in mind that the bread may have a slightly softer texture after freezing.

More Thanksgiving and Easter Recipes to Try

• Baked Ham Shank
• Seafood Stuffing
• Crack Green Beans
• Cheddar Bay Sausage Balls
• Roasted Carrots with Whipped Feta