Pineapple Stuffing is is a sweet and savory stuffing that goes perfectly alongside your holiday ham! But don’t stop there, this deliciously fluffy and addicting stuffing goes with just about any dinner!
Serve this pineapple stuffing with your Favorite Baked Ham Recipe or a juicy Roasted Turkey! But honestly, we think our version of this stuffing recipe goes amazing with almost any dinner!
How We Made This Pineapple Stuffing Recipe Taste Even Better
OK, so we mostly enjoy our stuffing recipes with sausage. That’s just the way we like it and have always had it. But in doing a little research on stuffing recipes for Thanksgiving we would constantly came across Pineapple Stuffing.
Pineapple Stuffing is basically crushed pineapple, bread, eggs and sugar. And it actually tastes as boring as it sounds, to be honest. We made it a couple of times following traditional recipes and then started over.
We started with cooked down onions and celery for flavor, in lots of butter of course. Then added a custard-like filling with vanilla and cinnamon flavors to make this stuffing taste rich and sweet, and not at all bland. It’s the perfect balance of sweet and savory, so it goes wonderfully with all kinds of main courses.
How To Make
Step by step photos here with brief instructions for a visual aid. For complete, detailed instructions, head to the recipe card at the end of the post.
You’ll need about 1 1/2 (20 ounce loves) of white or brioche bread to make this pineapple stuffing recipe. You can really use whatever kind of bread you like here, from a bakery loaf to a store bought sandwich bread.
For this stuffing we broke the toasted bread into pieces with our hands and made the pieces slightly smaller than what we do for our favorite sausage stuffing. The smaller bread cubes will soak up the cream filling a lot better than larger pieces of bread.
Once you have your toasted bread cubes, you’re going to whisk a few eggs together with half and half, pineapple juice, vanilla, brown sugar and cinnamon.
It’s like a side dish that tastes like dessert…it’s going to be SO good you guys.
Of course you add in crushed pineapple, a few more seasonings and about a cup of sliced, toasted almonds. We really like the addition of almonds in here for a little texture but you can leave the nuts out if you’re a nut-free house.
Now add the stuffing mixture into a 9″ x 13″ baking dish and dot the top with butter. Cover with aluminum foil and bake for 30 minutes.
After 30 minutes of baking, remove the foil and bake an additional 25 minutes. The top of the stuffing will get brown and crispy and the inside will be soft and creamy.
What Main Courses Go Well With Pineapple Stuffing?
Serve this sweet and savory stuffing with your holiday ham or turkey or roast, or with your favorite Sunday dinner. There’s so many side dishes that go really well with stuffing, here are some of our favorites:
- Peach Glazed Ham
- Bourbon Glazed Ham
- Garlic Herb Roast Beef
- Beef Wellington
- Whole Roast Turkey
- Simple Roast Chicken
- Pork Tenderloin with Apples
Looking For More Stuffing Recipes?
- The Best Sausage Stuffing
- Vegetarian Fig, Pear & Pecan Stuffing
- Pineapple Upside Down Sausage Stuffing
- Spicy Sausage Cornbread Stuffing
- Hot Dog Bun Stuffing (Kid approved recipe!)
- Waldorf Chicken Sausage Stuffing
- Italian Stuffing Muffins (Individual Stuffing Recipe)
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Seriously Delicious Pineapple Stuffing
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
Print Recipe
Pin RecipeThis pineapple stuffing recipe goes perfectly with ham or turkey! We’ve redone this old time stuffing recipe and made it taste the best it can possibly taste!
Ingredients
- 4 tablespoons butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 teaspoon kosher salt
- 1 1/2 loaves white bread (from 20 ounces loaves) toasted and torn into cubes
- 4 eggs, beaten
- 1 1/2 cups half and half
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup chopped parsley (optional)
- 20 ounce can crushed pineapple
- 1 cup sliced, toasted almonds
Instructions
- Preheat oven to 350 degrees. Butter a 9″ x 13″ baking dish and set aside.
- Melt the butter in a large skillet, then add the onion, celery and salt. Cook for 10 minutes until the vegetables are soft. Remove the skillet from the heat and let cool.
- In a large bowl, beat the eggs with the half and half, pineapple, brown sugar, vanilla extract, cinnamon, and parsley. Stir in the almonds and the cooled onions and celery from the skillet.
- Add the toasted bread cubes to the bowl and toss gently until all the bread is combined with the egg mixture.
- Transfer the stuffing to the prepared baking dish, cover with foil bake for 30 minutes.
- Remove the foil from the baking dish and bake the stuffing uncovered for another 25 minutes until the top of stuffing is brown.
- Category: Side DIsh
- Method: Oven
- Cuisine: American
Can I use honey wheat bread with this? Will it turn out weird?
Honey would change the texture too much
Can I substitute ground clove for the part of the cinnamon, say 1/8 tsp each?
Cloves can be an overpowering spice, but if you like the flavor of cloves then I would say just a pinch.
Why do I have to drain the pineapple if I am putting both the pineapple and the juice in the same bowl?
Definitely making this for our table on Easter. It looks good! I got a big thumbs up from the family!
Can I make ahead and heat the next day?
Yes you can! Just let the stuffing cool, cover with foil and refrigerate. Take the stuffing out of the refrigerator 30 minutes before baking and then follow the cooking instructions.
Tries this with our ham for our quarantine Easter, will be making again for Thanksgiving! Very good!
Thanks Judy, hope you have a great Thanksgiving!
We made this last year and it was delicious! It’s a great vegetarian option to serve along with your sausage stuffing recipe!
Both stuffings would be ideal!