This baked pineapple stuffing is so good with ham dinner! Made with soft bread, sweet pineapple, butter, and eggs. It’ll be the highlight of your Easter!
Geez can you believe it’s Easter week already?!
I thought I had a really good head start on all the Easter recipes, but somehow this still snuck up on me.
It’s ok though, because over the years I’ve managed to build up a great stockpile of amazing recipes for the spring holiday. I’m especially partial to these coconut macaroons, these carrot cake cupcakes, and this pineapple upside down cake. Really, anything pineapple just screams Easter to me. I guess because it goes so well with ham.
We always have ham for Easter dinner, and a few years back we started adding pineapple stuffing to the assortment of side dishes. This stuff is amazing! The inside is pillow-y soft and moist, and the edges get brown and crisp and a little chewy. It’s buttery and sweet, and it compliments the ham in the most incredible way.
Once we tried it, there was no going back, and now it’s just not Easter unless this baked pineapple casserole is on the menu.
WHAT IS PINEAPPLE STUFFING
Pineapple stuffing is basically like a cross between a bread dressing (like you’d have with your Thanksgiving turkey) and a bread pudding.
It made from cubes of bread, but it’s also sweet and rich and buttery. It’s easy to make and it will add so much to your holiday meal!
Make sure you get a little of this incredible side along with every bite of your Easter ham.
HOW TO MAKE PINEAPPLE STUFFING
This yummy dish is made with just a handful of basic ingredients.
- Crushed Pineapple (in its own juice)
Start with the butter, sugar, and salt. Place these three ingredients in a large mixing bowl, and cream them together with an electric mixer until they’re really pale and really fluffy. This should take about 5 minutes on high speed.
Next, whip in the eggs, one at a time. Allow each egg to fully incorporate before adding the next one. It’s also a good idea to scrape the bottom and sides of the bowl down with a silicone spatula after each addition.
As you can see here, the mixture should look really soft and fluffy.
Now you can add the crushed pineapple. Throw in the whole can, including the juice! It will make the stuffing extra sweet and extra moist.
As you fold the pineapple in, you might notice the mixture starts to look a little curdled. This is totally ok! It’s just because there is a lot of liquid compared to butter, and water and fat don’t really like to mix. But don’t worry- as the casserole bakes it will all come together.
The last ingredient is the bread. Just cube it or tear it into 1-inch pieces with your hands, then fold it into the butter/pineapple mixture.
WHAT KIND OF BREAD TO USE IN PINEAPPLE STUFFING
My favorite kind of bread to use for this casserole is just plain, soft white bread.
But you could also use potato bread, brioche, or Hawaiian bread. Anything that’s really soft and just a little sweet will work well.
Transfer this sweet, buttery, bread-y goodness to a lightly greased baking dish and bake it ’til bubbly and golden. Get ready- your whole house will smell incredible!
CAN PINEAPPLE STUFFING BE MADE AHEAD?
This recipe will make your holiday prep super-simple. It’s a great make-ahead dish.
You can either prep it and refrigerate it unbaked, or fully bake it and then reheat it just before serving.
If you prep it without baking, it can be done a day or two ahead, and if you fully bake it, it will last for 3 to 5 days (tightly wrapped) in the fridge.
CAN PINEAPPLE STUFFING BE FROZEN?
Pineapple casserole freezes beautifully. Just cover it tightly with foil and it should keep in the freezer for at least a month.
HOW TO REHEAT PINEAPPLE STUFFING
To reheat this dish, just place it in a warm oven (170 degrees F) until warmed through. Wrap it tightly in foil first, so it doesn’t become dried out.
I’ve got a couple more Easter recipes to share with you over the next few days, so stay tuned! And in the meantime I hope you’ll add this delicious pineapple stuffing to your holiday menu.
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- 1/2 cup (113.5 g) unsalted butter, , softened
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 4 eggs, , large
- 20 ounces (566.99 g) crushed pineapple, in its own juice
- 5 slices soft bread*
- Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
- Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
- Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice.
- Tear the bread into 1-inch pieces and fold it into the pineapple mixture.
- Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.
- Serve warm.
Hello, I’ve been making this for a few years now. We love it. However, when it comes out of the oven it tends to flatten and not stay fluffy. Do you have any idea why this would happen?
I think it’s probably just puffed up with steam and then that releases out as it cools. If it bothers you you could try baking it a little longer so the structure is more set? But then you’d risk it being dry… It’s a judgement call!
Adding in .5-1 tsp of chopped fresh rosemary leaves takes this to a whole new level of delicious.
Wow that sounds really interesting! I like the sound of it!