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This Pineapple Stuffing is a sweet, buttery baked side dish made with bread, crushed pineapple, pineapple chunks, eggs, butter, and sugar, then baked until golden and bubbling. It’s an easy holiday favorite that pairs especially well with ham, and the whole recipe comes together in about 1 hour. Unlike some Southern pineapple casseroles, this version is made without cheese and uses both crushed pineapple and pineapple chunks for extra texture and bright pineapple flavor.
Kellie’s Note
Baked Pineapple
Our favorite side dish for ham, this easy Baked Pineapple Casserole is a family tradition for Easter. It goes with just about any main dish recipe but ham and pineapple go together like Mac and cheese, basically.
We’ve made this recipe for years as part of our Easter and holiday meals, and it’s still one of my favorite sides to serve with ham. I keep this version simple on purpose — no cheese and no raisins — so the buttery, pineapple-forward flavor really stands out. The finished casserole is soft and spoonable in the center, lightly golden around the edges, and sweet enough that kids usually think it tastes like dessert.
Readers have already used this recipe for holidays, asked how to make it ahead, and used it successfully in larger casserole dishes too.
Baked Pineapple Stuffing, also known as, crushed pineapple casserole is seriously amazing in every sense of the word.
What Is Pineapple Stuffing (Baked Pineapple Casserole)?
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Pineapple stuffing, also called baked pineapple casserole, is a sweet and buttery bread-based side dish that’s traditionally served with holiday ham. It’s made by mixing bread with a rich pineapple custard-style base, then baking it until the top is golden and the center is soft and lightly set.
Unlike some Southern pineapple casseroles that use cheddar cheese and cracker toppings, this version stays simple and classic with bread, butter, eggs, sugar, and pineapple. I also use both crushed pineapple and pineapple chunks, which gives this recipe more texture and a brighter pineapple flavor than versions made with crushed pineapple alone.
It can absolutely be served as a side dish, but it’s also sweet enough to feel a little like pineapple bread pudding.
This pineapple casserole recipe could also be used as a dessert because it’s very similar to a Baked Pineapple Bread Pudding.
Ingredients For Pineapple Stuffing
This pineapple casserole contains just a handful of simple ingredients, but each one plays an important role in the final texture and flavor:
- Crushed pineapple
- Pineapple chunks
- Eggs
- Butter
- Sugar
- Bread cubes
- Kosher salt
Ingredient Notes
- Bread: White bread works best for the classic texture. Slightly stale bread is even better because it soaks up the pineapple mixture without turning mushy.
- Crushed pineapple: Use the full 20-ounce can in juice. This adds moisture and keeps the casserole from drying out.
- Pineapple chunks: Use 8 ounces drained. I like adding chunks because they give the casserole extra texture and more noticeable pineapple bites.
- Eggs + butter: These give the stuffing its rich, soft, custardy texture.
- Sugar: Just enough to make it sweet and holiday-worthy without turning it into a full dessert.
If you can only find a larger can of pineapple chunks, just drain it and measure out 8 ounces in a liquid measuring cup.
Does Baked Pineapple Casserole have cheese in it?
No, this pineapple stuffing does not use cheese. While some pineapple casserole recipes include cheddar, I don’t think it’s necessary for this version. I prefer a simpler, more traditional bread-and-pineapple casserole that tastes buttery, lightly sweet, and pineapple-forward.
If you’re looking for a pineapple stuffing recipe that feels more like a holiday side dish than a cheesy casserole, this is the version I recommend.
How To Make Pineapple Stuffing
Making pineapple stuffing is really easy, and the mixture will look very moist before baking — that’s exactly what you want.
- Preheat the oven to 350°F.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the salt.
- Fold in the bread cubes, crushed pineapple with its juice, and the drained pineapple chunks.
- Transfer the mixture to a 12×9-inch baking dish.
- Bake for 55 to 60 minutes, until the casserole is bubbling around the edges and golden on top.
The center should look softly set but not dry. If it still looks very loose in the middle, give it a few more minutes in the oven. If the top is browning too quickly, loosely tent it with foil near the end of baking.
If your casserole turns out dry, the most common reason is not using the full 20-ounce can of crushed pineapple in juice. If it seems too wet, it usually just needs a few extra minutes in the oven until the center firms up slightly.
What To Serve With Pineapple Stuffing
Because pineapple stuffing is sweet and buttery, it pairs best with salty, savory mains like baked ham, roast chicken, and holiday roasts.
It is, most definitely, my favorite side dish for Easter, Christmas and even Thanksgiving….though we rarely have it for Thanksgiving. It’s great with Baked Chicken, too….adding just a bit of sweetness to an especially savory main course. And kids just LOVE this Baked Pineapple Casserole recipe because it, basically, tastes like dessert.
Make-Ahead Instructions
You can assemble this pineapple stuffing up to 1 day in advance. Prepare the casserole as directed, cover it tightly, and refrigerate until you’re ready to bake.
When it’s time to cook, bake it as directed, adding a few extra minutes if the casserole is going into the oven cold straight from the refrigerator.
More Easy Side Dish Recipes
- The Very Best Fried Cabbage
- Baked Cauliflower Mac and Cheese
- Easy Scalloped Potatoes
- Brown Butter Peas with Mint….two minutes, people!!!
- Easy Sweet Potato Casserole
This super easy Baked Pineapple Casserole recipe is great for brunch, lunch or dinner…..you will be making this one for years to come, I promise!
For more family friendly recipe ideas and inspiration….be sure to follow us over on Instagram!
Easy Pineapple Stuffing Recipe
Equipment
- 9×12 Baking Dish
- spatula
- cutting board
- chef's knife
Ingredients
- 1/4 cup butter
- 3/4 cup sugar
- 4 eggs, large
- 5 slices bread, cut into bite sized cubes
- 1 20 ounce can crushed pineapple in juice
- 1 8 ounce can pineapple chunks, drained
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat together the butter and sugar until fluffy.
- Beat in the eggs, one at a time, until well combined.
- Stir in the bread, crushed pineapple, pineapple juice and pineapple chunks.
- Season with salt and transfer to a 12×9 inch baking dish.
- Bake in the oven for 55-60 minutes until bubbling and golden brown.
Notes
- Bread: White bread works best for the classic texture.
- Crushed pineapple: Use the full 20-ounce can in juice so the casserole stays moist.
- Pineapple chunks: Use 8 ounces drained.
- Make ahead: Assemble up to 1 day in advance, cover, and refrigerate until ready to bake.
- Doubling: Double the recipe in a larger casserole dish and bake until the center is just slightly firm.
- Optional add-in: Add raisins if you want a sweeter version with extra texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and Reheating
Store leftover pineapple stuffing covered in the refrigerator for up to 3 days.
To reheat, place the casserole in a 350°F oven and warm until heated through. You can cover it loosely with foil to keep the top from getting too dark or drying out. Individual portions can also be reheated in the microwave.
Because this casserole is soft and buttery, it reheats best gently rather than at a very high temperature.
Yes. You can assemble it up to 1 day in advance, cover it, and refrigerate it until ready to bake.
Yes. Use a larger casserole dish and bake it a little longer, until the center is just slightly firm.
White bread works best for the classic texture.
Drain a larger can and measure out 8 ounces in a liquid measuring cup.
Yes. I leave them out, but you can absolutely add raisins if you want a little more sweetness and texture.
Usually that means there wasn’t enough pineapple juice or it baked a little too long. Be sure to use the full 20-ounce can of crushed pineapple in juice.
Can recipe be doubled??
Yes! You’ll just need a larger casserole dish and bake it for a little bit longer until it’s just slightly firm in the center.
Hello,
Can this recipe be made ahead?
Hi Lucille! I assemble it a day in advance and refrigerate it until I’m ready to bake. Hope that helps!
What kind of bread do you use?
We just use white bread.
I can’t find 8oz can of pineapple CHUNKS. Only 20 oz. How do I use that? I have 20 oz of the crushed.
You can pour it into a liquid measuring cup to get the 8 ounces.
Glad I read this, I mistook the recipe for 18 oz.
I hope you liked it!
Do you mean a 12 ounce can of crushed pineapple?
Hi Chuck! No, you need the big 20 ounce can or the casserole will be dried out.