Baked Pineapple Stuffing
A sweet, moist pineapple stuffing baked with bread cubes and a rich butter-sugar mixture, perfect for holiday gatherings or as a comforting dessert treat.
Ingredients
Instructions
- Cream together the butter and sugar.
- Add the eggs one at a time, stirring well after each addition.
- Mix in the undrained crushed pineapple.
- Stir in the bread cubes.
- Transfer the mixture to a shallow casserole dish.
- Bake at 350°F for about 1 hour, until golden brown.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute the bread with a sweeter variety, like brioche or challah, for added texture and taste. If you prefer a bit of crunch, adding chopped nuts like pecans or walnuts can elevate the dish. Make sure to drain excess liquid from the pineapple if you prefer a thicker consistency.
Serving Suggestions
Baked Pineapple Stuffing is delightful as a side dish for holiday meals or gatherings. It pairs beautifully with Fried Corn Or Onion Rings for a Southern-inspired feast. Consider serving it alongside savory dishes like glazed ham or roasted chicken for a perfect balance. This dish also works well as a dessert, topped with whipped cream or a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover Baked Pineapple Stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F for about 20 minutes, or until warmed through. This dish can also be enjoyed cold or at room temperature, making it versatile for snacking.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple Stuffing contains roughly 4217 calories, with 9g protein, 129g carbohydrates, and 410g fat. It is an excellent source of vitamin C (60% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but you'll need to crush it and ensure it's well-drained to avoid excess moisture. It may also require a bit more sweetening, depending on the ripeness of the fruit.
What type of bread works best for this recipe?
Any bread that can hold up well when mixed with wet ingredients is suitable. White bread, whole wheat, or even brioche work well. Avoid very soft breads that might mush too easily.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).