Why you’ll love 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.
More side dish recipes: easy drop biscuits / dairy free scalloped potatoes / tarragon glazed carrots
More pineapple recipes: grilled pineapple / baked pineapple chicken / pineapple mezcal margarita / pineapple hibiscus bourbon cocktail
Ingredients & substitutions
- Dairy free 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
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.
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.
More dairy free recipes: dairy free green bean casserole / homemade stuffing / healthy sweet potato casserole
Pineapple Stuffing
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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!
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!
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.
Having the whole thing to yourself wouldn’t be a bad thing at all!
SO easy. So good.
I love Pineapples!!! This is definitely a stuffing I would want to keep to myself!!! I might Share 🙂
Do I bake and then store, or store and then bake before serving if I make ahead?
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.
You will want to eat it all in one sitting. Its THAT GOOD!!!
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?
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!
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
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!