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5 Ingredient Pineapple Stuffing

This 5 ingredient pineapple stuffing is a simple and perfectly sweet side dish for your Easter ham. It can be made ahead of time to save your sanity during your holiday meal prep, and it easily can be made dairy free.

Pineapple Stuffing topped with cinnamon with steam rising from it on a white plate over a yellow napkin and wooden background.

I have to confess. Easter really isn’t my favorite holiday. Probably because it’s the first of many signs that winter is over. And, while I’m happy to say goodbye to shoveling snow and mucky roads, I’m sad that the cold weather will be gone and the beautiful snow has melted (although, sometimes that isn’t the case here in Wisconsin). The one thing that gets me excited about Easter is this five ingredient pineapple stuffing. I love it, and so does my family.

It’s sweet, but not too sweet like other recipes for pineapple stuffing that I’ve tried, and it pairs perfectly with everyone’s favorite Easter dish – ham. Do you like ham? I always say I’m not the biggest fan, but honestly, I have to say I’ve grown to like it over the years. Especially at Easter with this stuffing. My husband tells me that I’m crazy though, because every single time we have ham, I really do enjoy it.

More classic holiday side dishes: green bean casserole / homemade stuffing / healthy sweet potato casserole / vegan scalloped potatoes

Pineapple stuffing topped with cinnamon in a white baking dish on a wood background

Here’s what you’ll need to make pineapple stuffing:

  • dairy free buttery spread (or butter)
  • sugar
  • eggs
  • bread
  • crushed pineapple

Normally, pineapple stuffing is incredibly sweet and dessert-like. I don’t love the idea of all that extra sugar, so I’ve also cut back on it and added extra bread to make it a bit hardier. More side dish. Less dessert. I think its still plenty sweet, but if you feel like having a sweeter dish, add a little more sugar. It won’t mess anything up.

I top ours with a sprinkle of cinnamon. We use Saigon cinnamon because it has a more intense flavor, but any cinnamon will work. If you don’t like cinnamon, you could leave it off, or even do a sprinkle of coarse sugar for some extra crunch.

Close up of steaming pineapple stuffing topped with cinnamon on a white plate over a yellow napkin.

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How to make your pineapple stuffing dairy free:

It’s normally made with butter, but I’ve substituted a dairy-free margarine. I would try to stay away from vegan butter or shortening in this recipe because I don’t think the flavor is quite right. If you want to make yours with butter, go for it. It’s an exact swap, so do what works for your diet.

Aerial view of pineapple stuffing topped with cinnamon on a white plate with a fork on top of a yellow napkin and wooden background

 

Make ahead pineapple stuffing directions:

You can easily make your pineapple stuffing ahead of time. I think it’s actually you best bet for holiday cooking because being prepared can save you a lot of stress. If you do, just cover with foil and reheat it in a 350˚F oven for about 15 – 20 minutes when you’re ready to eat.

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5 Ingredient Pineapple Stuffing | simplywhisked.com

Pineapple Stuffing


  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 1/2 cup butter or dairy free spread, room temperature
  • 1/2 cup sugar
  • 4 eggs
  • 1 20-ounce can crushed pineapple, with juice
  • 12 slices white bread, cut into 1-inch pieces
  • Cinnamon (optional, for garnish)

Instructions

  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl with an electric mixer, cream margarine and sugar until fluffy, about 30 seconds – 1 minute.
  3. Add eggs, one at a time, beating until incorporated before adding the next.
  4. Add pineapple with juice and bread pieces and stir until evenly coated with the egg mixture.
  5. Pour stuffing into a large baking dish (about 9×13 inches). Sprinkle cinnamon on top.
  6. Bake for 50 minutes – 1 hour.
  7. Allow to cool for about 10 minutes before serving.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
5 Ingredient Pineapple Stuffing | simplywhisked.com

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  • Reply
    Janet
    March 28, 2016 at 7:09 pm

    This sounds really delicious! I’m also imagining using coconut oil instead of butter and maybe adding a little coconut… Will have to try this soon!

  • Reply
    Jordan
    March 29, 2016 at 6:48 pm

    Wow this sounds so good! I’ve never seen something like this. I don’t celebrate Easter, but this seems like a fun springtime dish. I definitely want to try it soon, and will also try coconut oil!

  • Reply
    Joanne
    April 6, 2017 at 10:13 am

    This looks really good. I am the only one who would eat it though. This would be great with leftover ham baked in it. I am going to make it. Thank you.

    • Reply
      Melissa Belanger
      April 6, 2017 at 5:40 pm

      Having the whole thing to yourself wouldn’t be a bad thing at all!

  • Reply
    Upside Down Pineapple Cookies - Simply Whisked
    February 21, 2018 at 1:43 pm

    […] some reason, pineapple always reminds me of Easter – probably because of my favorite pineapple stuffing, and it’s perfect for this time of year when we’re starting to think about warmer […]

  • Reply
    Pineapple Upside Down Cookies
    May 3, 2018 at 5:49 am

    […] some reason, pineapple always reminds me of Easter – probably because of my favorite pineapple stuffing, and it’s perfect for this time of year when we’re starting to think about warmer weather. And […]

  • Reply
    Aimee Shugarman
    October 28, 2018 at 3:50 pm

    SO easy. So good.

  • Reply
    Tisha
    October 28, 2018 at 5:09 pm

    I love Pineapples!!! This is definitely a stuffing I would want to keep to myself!!! I might Share 🙂

  • Reply
    Carmen VanVliet
    December 20, 2018 at 2:08 pm

    Do I bake and then store, or store and then bake before serving if I make ahead?

    • Reply
      Melissa Belanger
      December 21, 2018 at 2:10 pm

      It’s up to you. If it works with your schedule and you’re hosting, I would say to store and bake it when you’re ready. If you’re taking it somewhere, I would recommend baking it and reheating when you arrive. It will not get dried out or gross if you reheat it, but you could shave about 10 minutes off the original bake time if you’re worried about it.

  • Reply
    Gerry C
    December 23, 2018 at 7:09 pm

    Can you bake the night before? Then refrigerate overnight and reheat? I’m thinking you would reheat with foil on it to keep it from drying out too much and for heating from the fridge-cold temperature? Maybe take the foil off for just the last 5-10 minutes to let the top crunch up a bit?

    • Reply
      Melissa Belanger
      December 26, 2018 at 12:01 pm

      I’m sorry I didn’t get back to you over the holidays. I was spending time with my family. I hope everything turned out right. I do usually bake the day before, and reheat with foil the next day. But, you can also get it all set to go and just bake it the day of if you have the oven space! Happy Holidays!

  • Reply
    Tara
    March 26, 2019 at 4:24 pm

    I often get sugared-out at Easter, so I like that you cut some of the sugar out of this dish. Very excited to try!

  • Reply
    Tara
    March 26, 2019 at 4:26 pm

    I often feel sugar-out with all of the Easter treats and candies, so I like that you made this more bready rather than sweet. Excited to try!

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