5 Ingredient Pineapple Stuffing Recipe

This recipe is: dairy freenut free

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.

4.67 from 3 votes
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Closeup of pineapple stuffing topped with cinnamon in a large casserole dish

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

Pineapple stuffing topped with cinnamon in a white baking dish

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A baking dish of pineapple stuffing with a few portions removed and a spoon sitting in the dish.

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.

Close up of pineapple stuffing on a plate ham and asparagus with a fork

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.

A baking dish of pineapple stuffing with a few portions removed and a spoon sitting in the dish.

frequently asked questions

  • Can you make pineapple stuffing without butter? It’s normally made with butter, but I use one of the easiest butter substitutes – vegan buttery spread. I would try to stay away from vegan butter sticks 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. It just won’t be dairy free if you use butter.
  • How do you make stuffing that’s not soggy? Toasting the bread before making your pineapple stuffing helps keep it light and fluffy rather than soggy. This will remove some of the moisture contained in the bread, which allows the bread to absorb the pineapple egg mixture as it bakes.
A plate of ham, asparagus and pineapple stuffing.

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

Pineapple Stuffing

4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
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.

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.

Nutrition

Calories: 238kcal Carbohydrates: 43g Protein: 7g Fat: 5g Trans Fat: 0.02g Cholesterol: 82mg Sodium: 226mg Fiber: 2g Sugar: 25g Vitamin C: 7mg

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Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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30 Comments

  1. 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

  2. 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

  3. 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
  4. Pingback: Upside Down Pineapple Cookies - Simply Whisked
  5. Pingback: Pineapple Upside Down Cookies

    1. 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

  9. 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

    1. 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

      1. Hello, I just mixed mine in a standing mixer and it came out with bits of something not quite mixed. Will it still be okay as it cooks

        Reply

  11. 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!

    Reply

    1. You don’t have to toast the bread ahead of time, but if you prefer your stuffing to be sturdier, you can definitely dry out the bread. I’ve done both and enjoy it both ways.

      Reply

  20. Love this recipe, thought I would try and make it dairy free, plant butter, plant bread, coconut sugar…Will let you know the results!

    Reply

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