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.
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.
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.
Here’s what you’ll need to make pineapple stuffing:
- dairy free buttery spread (vegan butter)
- crushed pineapple
It’s normally made with butter, but I 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 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 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.Print
- 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)
- 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.
- 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
Last Updated on January 21, 2020 by Melissa Belanger