5 Ingredient Pineapple Stuffing Recipe
This 5 ingredient pineapple stuffing recipe 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. Makes 12 servings.
What I love about this pineapple stuffing recipe
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.
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.
If you like this recipe, you have to try these easy drop biscuits, and these vegan scalloped potatoes and these tarragon glazed carrots.
Searching for more pineapple recipes? Grilled pineapple / Baked pineapple chicken / Pineapple mezcal margarita / Upside down pineapple cookies / pineapple hibiscus bourbon cocktail
Ingredients & substitutions
- Vegan butter – You can use your favorite butter alternative, like margarine or a traditional butter.
- Crushed pineapple – I like to use the crushed pineapple that comes in its own juice with no sugar added, save the juice for the recipe.
- Sliced white bread – Always check the ingredients list for hidden dairy, but you will just want a simple sliced white bread – use your favorite brand.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make pineapple stuffing
Prep. Preheat your oven to 350˚F. Cut your loaf of bread into cubes and set them aside in a big bowl, or put them in your baking dish if you don’t want to make any extra dishes.
Mix the wet ingredients. In a large bowl, cream the butter and sugar until it’s light and fluffy. Add the eggs, one at a time, and then crushed pineapple and mix until it’s even.
Add in your bread and stir until the wet mixture evenly coats the bread. It doesn’t have to be perfect though, so try not to over mix it.
Bake for 1 hour. Transfer the pineapple stuffing to a baking dish and top with cinnamon. Bake for about an hour, or until the stuffing has set and the top is starting to get brown and toasted.
Make ahead 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.
frequently asked questions
More classic holiday side dishes: green bean casserole / homemade stuffing / healthy sweet potato casserole / vegan scalloped potatoes
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
- Preheat oven to 350˚F (180˚C).
- In a large bowl with an electric mixer, cream margarine and sugar until fluffy, about 30 seconds – 1 minute.
- Add eggs, one at a time, beating until incorporated before adding the next.
- Add pineapple with juice and bread pieces and stir until evenly coated with the egg mixture.
- Pour stuffing into a large baking dish (about 9×13 inches). Sprinkle cinnamon on top.
- Bake for 50 minutes – 1 hour.
- Allow to cool for about 10 minutes before serving.
