A tropical twist on a classic dish: sweet and savory pineapple stuffing!

A sweet bread dressing called pineapple stuffing is created with crushed fruit. A delicious pineapple stuffing dish that pairs well with ham, made with bread cubes and crushed pineapple. For the holidays, I frequently prepare this dish. Although this bread pudding is ideal all year long, it is especially appreciated during the holiday season when there are so many rich desserts with pumpkin flavor. For Easter dinner, we always serve ham, and a few years ago, we started serving pineapple filling as one of the side dishes. With ham for dinner, this baked pineapple filling is also tasty. It’s especially practical when you’re preparing a large menu because it can be prepared a day in advance. Even the richest pastries will be cut by the pineapple’s fresh acidity. The sides turn brown and crisp and become slightly chewy, while the interior is moist and pillow soft. The dish is fluffy, moist, and wonderful when it is taken out of the oven.

Pineapple Stuffing

In essence, pineapple filling is a hybrid of bread pudding and bread dressing.

Ingredients for Pineapple Stuffing

1. 1/8 of a teaspoon of kosher salt
2. 20 ounces of crushed pineapple in its own juice, four big eggs.
3. Five soft bread slices
4. 12 cups softened unsalted butter
5. Granulated sugar, 1/2 cup
   
   
   

How to make Pineapple Stuffing

• Step 1: A 1.5-quart baking dish should be lightly sprayed with non-stick spray before placing it in the 350°F preheated oven.
• Step 2: Using an electric mixer, combine the butter, sugar, and salt in a large bowl until they are light and fluffy (about 5 minutes on high speed).
• Step 3: One at a time, add the eggs, allowing each to fully incorporate before continuing.
• Step 5: Fold the pineapple and its juice in after using a silicone spatula to scrape the bottom and sides of the bowl.
• Step 6: Fold the bread, which you have torn into 1-inch pieces, into the pineapple mixture.
• Step 7: Bake the mixture for an hour, or until bubbling and starting to turn golden, in the baking dish that has been previously prepared.
• Step 8: Serve hot for the best taste! 😉
  
  
  

Notes:

1. Use any soft bread you like, such as Hawaiian rolls, brioche, potato bread, or white bread.
2. Simply rewarm this dish in a warm oven (about 170 degrees Fahrenheit).
3. It should keep in the freezer for at least a month if covered tightly with foil.
4. Reheating leftovers is a terrific way to use them up.
5. It tastes great either by itself or with an ice cream scoop.
   
   
   

Try out these other Pineapple Stuffing variations!

These dishes for pineapple show how versatile this aromatic fruit is. Even on its own, it is wonderful, but it is even better when roasted, sautéed, or grilled, slathered in rum, or served with ice cream.

BBQ Pineapple Chicken Kabobs:

Pineapple, onion, bell peppers, and marinated chicken are used to make this BBQ Pineapple Chicken Kabobs. They are the ideal summertime barbecue alternative.

Coconut Tapioca with Pineapple, Mango, And Lime:

Chef Joanne Chang’s dessert, Coconut Tapioca with Pineapple, Mango, And Lime, is made of light, refreshing coconut tapioca and is garnished with sweet mango, pineapple, and lime zest.

Hawaiian Pineapple Fried Rice:

Hawaiian Pineapple Fried Rice is a vibrant, charming dish that is bursting with flavor.

Homemade “Dole Whip”:

Any fan of the Disney Parks will tell you that a trip to the Magic Kingdom wouldn’t be complete without a serving of this tropical, dairy-free soft-serve-like dessert. You may now do magic at home.

Sweet and Sour Meatballs:

This recipe for sweet and sour meatballs can come in handy on busy weeknights when you need to have dinner on the table quickly.

Chicken Thighs with Pineapple Glaze:

With a sweet pineapple-maple glaze, these juicy chicken thighs taste incredibly rich and delectable. I like that I can get the ingredients I need from my cupboard and still have this delicious weeknight meal.

Caramelized Pineapple Sundaes:

This really easy recipe instantly transports us to the tropics whenever we have a yearning for a tropical getaway. While salted caramel ice cream is delicious on its own, drizzled over vanilla ice cream, it is absolute heaven.

Skillet Pineapple Upside-Down Cake:

For a change of pace, you may use fresh or frozen peach slices in place of the pineapple in this traditional recipe for skillet pineapple upside-down cake.

RECIPE TIPS:

TRYING IT WITH DIFFERENT FLAVORS

It tastes great either by itself or with an ice cream scoop.

Improve the pineapple flavor:

Adding a few teaspoons of table sugar will increase the sweetness of pineapple, which is already pretty sweet. If you prefer fruit drinks with no added sugar, you can omit it. This juice can be garnished in an elegant (and delectable) way with lemon, mint, or pineapple bits.

What’s the composition of stuffings?

Most American stuffings often include vegetables, ground meats, herbs, spices, eggs, and a starchy element like bread or cereal.

Does your stuffing need eggs?

The binder might be the most crucial component of stuffing because it holds all the other components together. Use eggs to create a fluffy texture.

Do you know about these facts?

Can stuffing be prepared the day before?

It takes a lot of butter to make stuffing truly delectable. This Christmas stuffing can be made the day before and refrigerated until needed, or it can be baked right away.

What imparts the flavor to stuffing?

Fruit, especially dried fruit like apricots, figs, raisins, and cranberries, may significantly brighten a dull package of stuffing.

What kind of bread works best for stuffing?

The bread that has a tight crumb, a neutral flavor, and a tiny propensity to be on the sweet side is excellent for stuffing. White bread, challah, or brioche are a few examples of good options.

Do you make your stuffing using stock or broth?

The ideal stock to use is homemade, but if you don’t have some, a nice store-bought stock will serve. Try to use a stock with no or little sodium if you use one from the shop.

What distinguishes stuffing from dressing?

The way they are prepared is the only glaring technical distinction I could see between the two. The definition of stuffing, as given by the majority of dictionaries, is “a mixture used to stuff another meal, generally poultry, before cooking.”