Pineapple Stuffing Recipe!

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Pineapple Stuffing Recipe

Pineapple Stuffing Recipe

Here is a Pineapple Stuffing Recipe that my mother-in-law has made for years and passed down to me. I’m usually in charge of making this and taking it to Easter, Christmas, and Thanksgiving Dinner.

It’s Super easy to make (that’s why they have me do it – haha) and I think it’s delicious 🙂 So easy that even my hubby can whip it together

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Try this great and popular holiday dessert – Pumpkin Roll with Cream Cheese Filling.

What is Pineapple Stuffing?
Pineapple Stuffing is just a quick to make moist and sweet stuffing that is made up of canned pineapple,  butter, eggs, sugar and bread. Just mix them all together and bake.

How to reheat Pineapple Stuffing?
This Pineapple stuffing recipe is best reheated in the microwave as a conventional oven may dry out the leftovers if it is left in too long. Just place on a microwave plate and heat until hot and steamy again.

Pineapple Stuffing Recipe

Pineapple Stuffing Recipe

Pineapple Stuffing Recipe! Great Side dish for anytime of the year!
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Pineapple, Stuffing
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 263

Ingredients

  • 1/4 c butter
  • 1 c sugar
  • 4 eggs
  • 20 oz crushed pineapple
  • 5 Slices white bread broken into bits – no need to dry out.

Instructions

  • Cream together the Margarine, Sugar and Eggs. 
  • Stir in the Pineapple (drained) and bread.
  • Put into a greased baking dish (I use 8×8) and bake uncovered at 350° for 1 hr.

Notes

*Be sure not to throw away the pineapple juice you get from draining the can! Put it in the cup and have a healthy drink while cooking:)
Nutrition Facts
Pineapple Stuffing Recipe
Amount Per Serving
Calories 263 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 97mg32%
Sodium 159mg7%
Potassium 136mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 35g39%
Protein 4g8%
Vitamin A 330IU7%
Vitamin C 6.7mg8%
Calcium 66mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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21 COMMENTS

  1. Sounds great, Tammy! Thanks… do you leave the bread out for a few days to make it stale first or do you just break up fresh bread? Any kind will work- white, wheat, whole grain, etc? Also, what size can of pineapple? Oh and I got my gift card on Tuesday- that was super fast!! Thanks so much!! 🙂

    • You’re welcome! I use fresh white bread for this (unlike the turkey/chicken stuffing we make in which we leave it out). The Dole is the 20oz can that’s on sale. I’ll add this above as well.

  2. My mom also passed down this recipe to me that she had been make for 20 plus years…only difference is we use 1/2 cup of butter, and if you want to make a larger portion to feed a bigger crowd, you use 10 slices of bread and do not drain juice;)

  3. Made it for today’s family Sunday dinner and we all loved it and agreed for it to remain on the rotation menu! Thank you!

  4. 5 stars
    I was at a church affair and the pineapple stuffing was one of the dishes served; I checked my iPhone and found your receipt on line; tried it ; shared with my family and everyone loved it . I will certainly add to list of favorites. If I want to make a larger quantity do I double everything.

  5. 5 stars
    LOVE IT!!! I make it all the time!! Thanksgiving, Christmas, and Easter. Everytime there is a holiday luncheon I make this. It’s even good cold.
    It can also be eaten as a dessert!!!

    • I also add some chunk of pineapples and a little bit of cinnamon I love pineapples so the more the merrier

  6. 5 stars
    I’ve made this recipe before and it’s really delish. Great side dish for any pork or ham main course meal.

    But now I want to know if this can this be made ahead of time. Like the day before and bake it on the day you need it

  7. I’ve been making this for years. I have always used 1/2 cup butter, and have NEVER drained the juice from pineapple. Dump the whole 20 oz. Can of crushed pineapple WITH the juices. If you don’t add the juice, it with be a pan of dried out stuffing. You can also increase the slices of bread to 10 slices if your wanting to make a larger batch. Always yummy! I can eat this right out of a bowl as a side or even as a snack. Lol.

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