This recipe is: dairy freenut free
This 5 ingredient pineapple stuffing recipe is a simple and perfectly sweet side dish for your Easter ham. It can be made ahead of time to save your sanity during your holiday meal prep, and it easily can be made dairy free. Makes 12 servings.
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What I love about 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 classic holiday side dishes:green bean casserole / homemade stuffing / healthy sweet potato casserole / vegan scalloped potatoes
Here’s what you’ll need to make it
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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.
Frequently asked questions: pineapple stuffing
Can you make pineapple stuffing without butter?
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.
How do you make stuffing that’s not soggy?
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.
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.
More holiday sides you should try:
- Easy drop biscuits
- Vegan scalloped potatoes
- Dairy free green bean casserole
- Tarragon glazed carrots
Other pineapple recipes you will love
- Grilled pineapple
- Baked pineapple chicken
- Pineapple mezcal margarita
- Upside down pineapple cookies
Pineapple Stuffing
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4.7 from 3 reviews
This 5 ingredient pineapple stuffing recipe is a simple and perfectly sweet side dish for your Easter ham. It can be made ahead of time to save your sanity during your holiday meal prep, and it easily can be made dairy free.
- Author: Melissa Belanger
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 1x
Ingredients
Scale
- 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.
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 293
- Sugar: 25.3 g
- Sodium: 359.5 mg
- Fat: 9.5 g
- Saturated Fat: 2.1 g
- Carbohydrates: 45.4 g
- Fiber: 1.7 g
- Protein: 7.4 g
- Cholesterol: 93 mg
Published: March 28, 2016. Updated: April 12, 2022.
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Melissa Belanger
Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another co*cktail Blog, a co*cktail recipe website, and The Pasta Twins, a joint venture with her twin sister.
