This 7 ingredient Caramelized Pineapple Stuffing recipe is the perfect side dish for any holiday table-with sweet caramelized pineapple and toasty Italian bread! This recipe can be made ahead of time and can also be made vegan!
This unique take on classic pineapple stuffing takes the dish to a new level of delicious with caramelized pineapple chunks and hand-cut toasted Italian bread!
This recipe is quick and easy to make, and is always a fan favorite at any holiday table I serve it at, whether it's with a Thanksgiving turkey or Easter ham! it's not overly sweet, and is perfectly balanced with just a touch of nutmeg and cinnamon.
Caramelizing the pineapple before adding it to the stuffing mixture intensifies it's flavor, giving it a rich, tangy, and slightly smoky taste. I love the flavor the pineapple takes on with this cooking method, so much so that I also use this method in my Pineapple Crescent Roll Cheese Danish recipe, too!
Why you'll love this recipe
Unique flavor and texture. Unlike traditional Pineapple stuffing, which typically calls for crushed pineapple and white bread, this recipe uses cubed canned pineapple that is caramelized with a bit of light brown sugar before being processed into a smooth/slightly chunky mixture. This adds a depth of flavor to the finished stuffing! This recipe also uses toasted Italian bread for a great chew and crispy exterior.
Easy to make! With just a bit of easy prep, this recipe is super simple to make! You can use your stand mixer or hand mixer and food processor to make things super quick and easy!
Budget friendly. With minimal ingredients that are all in a low cost range, this recipe makes a large pan's worth of stuffing without breaking the bank!
Table of Contents
- Why you'll love this recipe
- Ingredient Notes
- Step by Step Directions (with photos)
- Variations
- How to store the Pineapple Stuffing
- FAQ (Frequently Asked Questions)
- More Great Holiday Dishes
Ingredient Notes
Italian Bread. I like to use a sturdy Italian bread for this recipe, and cut and toast my own cubed bread. The extra step of toasting gives the stuffing a great texture and chew. You can use a store bought fresh Italian loaf, or a take-and-bake loaf! See variations below for more bread ideas!
Salted butter and light brown sugar. Using salted butter helps to give the stuffing flavor without adding any additional seasoning. You'll cream the room temperature butter and sugar together until well combined and slightly fluffy, using a stand mixer or hand mixer. A bit of light brown sugar is also used for caramelizing the pineapple.
Canned pineapple. For this recipe, you'll use canned pineapple chunks, rather than traditional crushed pineapple. Using chunks allows for more surface area for getting each piece nice and caramelized. Once the pineapple is cooked and cooled, you'll give it a quick pulse in the food processor to break it down so it blends nicely into the stuffing mixture.
Eggs. Eggs are super important for both the structure and texture of the stuffing. You'll blend them one by one into the creamed butter and brown sugar mixture so they are evenly incorporated into the stuffing.
Cinnamon and nutmeg. These warm spices add a nice richness and extra flavor to the Pineapple Stuffing. I love to use Vietnamese cinnamon and fresh grated nutmeg for best flavor. Vietnamese cinnamon has a more pronounced flavor than Indonesian cinnamon, so it really gives this stuffing a bit of extra oomph. Fresh grated nutmeg is far more flavorful than ground, too! Just grate a bit on a Microplane right into the stuffing mixture!
Step by Step Directions (with photos)
Below is a step-by-step visual guide on how to get the perfect Caramelized Pineapple Stuffing, every time!
Variations
Try another kind of bread. I love a take and bake or traditional Italian loaf for this recipe, but you could also try plain white bread, brioche, or potato bread for this recipe! If using pre-cubed stuffing, use unseasoned and toast yourself, and aim for 1 pound of bread.
Make it vegan. Use vegan butter, and egg replacer to make this recipe vegan! Use 1 cup of commercial egg replacer to replace the 4 eggs.
Swap the sugar. For a sweeter stuffing, use plain granulated sugar, or a mix of regular sugar and brown sugar!
Caramelized Pineapple Stuffing Recipe
Equipment
- 9x13" ceramic baking dish
- aluminum foil
- stand mixer or hand mixer
- Food Processor
Ingredients
- ½ cup (1 stick) salted butter, softened to room temperature , plus more for greasing baking dish
- ½ packed cup light brown sugar, plus 2 tbsp, divided, (½ cup for stuffing, 2 tablespoon for caramelizing pineapples)
- 4 large eggs
- 1 20 oz can pineapple chunks, with juice
- 1 lb Italian bread, cut into small cubes (½")
- a pinch of fresh grated nutmeg
- 1 teaspoon Cinnamon , (Vietnamese/Saigon Cinnamon preferred)
Instructions
- Preheat oven to 350 degrees f. 2. Cut bread and arrange on 1-2 baking sheets, arranging in an even layer. 3. Toast in the oven for 10-15 minutes, stirring/flipping once until toasted, but still give a little bit when pressed. 4. Allow bread to cool while prepping remaining ingredients. 5. Drain juice from can of pineapple, and reserve. 6. Caramelize pineapples - Add the drained pineapple chunks and sugar to a large nonstick frying pan and toss to coat. Set heat to medium, and cook undisturbed for 4-5 minutes, until pineapple starts to brown on the edges. Once browned, toss and cook 2 minutes more on the other side. Turn off heat and transfer the cooked pineapple to a bowl or plate to cool. 7. Cream butter and sugar in stand mixer (or with a hand mixer) on medium speed for 1 minute, until light and fluffy. 8. Add eggs one by one on low speed until well incorporated. 9. Add cooled pineapple to a food processor with blade in place, and pulse 10-15 seconds until well ground, but some small chunks remain. 10. Add pineapple and reserved juice to the butter, sugar and egg mixture, and fold in with a spatula. (It may look a bit curdled- but that is totally fine!) 11. Stir in cinnamon and nutmeg. 12. Add toasted bread to a large mixing bowl, and pour mixture over top. 13. Gently fold with a silicone spatula until all bread is well coated. 14. Grease a 9x13” ceramic baking dish with butter, and transfer stuffing to the dish. 15. Bake in preheated oven uncovered for 45 minutes, until well browned. 16. After 45 minutes, remove dish from the oven, and cover with foil. Bake 15 minutes more, until tender. Allow to cool for 10-15 minutes before serving.
Notes
How to store the Pineapple Stuffing
Store any leftover stuffing in an airtight container in the refrigerator for 3-4 days. You can also freeze the stuffing for up to 3 months in an airtight container or freezer bag.
FAQ (Frequently Asked Questions)
Can I make the Pineapple Stuffing ahead of time?
Yes! You can prep the stuffing ahead, up to 2 days. Store it in the refrigerator in an airtight container until ready to bake. Let it sit at room temperature for about a half hour or so before baking.
Can this recipe be made vegan?
Yes! You can use vegan butter and egg replacer to make this recipe vegan. Use 1 cup of egg replacer in place of the 4 eggs called for in this recipe.
How do I make sure the stuffing isn't soggy?
To make sure your stuffing is crispy on the outside, and soft (but not mushy) on the inside, be sure to toast your bread well, and allow it to cool a bit prior to mixing with the remaining ingredients.
More Great Holiday Dishes
Try my easy Crockpot Stuffing recipe for a hands-off way to make classic holiday stuffing!
Try my Southern-inspired Smoked Oyster Stuffing, made with canned smoked oysters!
Make my delicious Electric Smoker Turkey recipe instead of a traditional roast turkey!
Try my Maple Pecan Roasted Kabocha Squash for a veggie side dish with a real wow factor!
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