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Caramelized Pineapple Stuffing
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Caramelized Pineapple Stuffing Recipe

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! 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Servings: 8

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

Bread substitutions: 
Try plain white bread, brioche bread, 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.