Reviewed: May 3, 2012

Used pineapple chunks because that is what I had. Probably would use crushed next time for a fuller flavor.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Apr. 16, 2012

My sister-in-law made this for Easter Sunday dinner and it was fantastic. Can't wait to have it again.

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cherylk

Reviewed: Apr. 8, 2012

it was just delicious! i served it for Easter for the first time with my in laws and my own family and three kids one 3 and two of them 1 and they ALLLLLL loved it and complimented it a lot SUPER yummy USED PINAPPLE JUNK BY MISTAKE AND LOVED IT WOULDNT CHANGE A THING COULD ALSO BE USED FOR DESSERT! TOTALLY EASY! HIGHLY RECOMMEND EVEN IF GUESTS DONT APPRECIATE PINAPPLE! THIS IS A WARM DISH

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mommybme3

Reviewed: Apr. 5, 2012

This was so good! I was skeptical about making it as a side dish because I thought it would be way too sweet. The only change I made was decreasing the sugar to 3/4 c. and next time I will use only 1/2 c. because it was a little sweet. Regardless, I loved it and the hard-to-please boyfriend also loved it. I served it with the Marinated Pork Tenderloin from this website and steamed green beans. Success!

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oldlikejoel

Reviewed: Mar. 30, 2012

This was WAY better than it sounds! I had a free loaf of bread and some fresh pineapple that I needed to use up, so this seemed like a good way to do it. I cut the sugar in half and used probably 8-9 pieces of bread. I cut my fresh pineapple in small chunks (even smaller than what comes in the can). Next time I think I will use only three eggs.

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danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA

Living In: Hixson, Tennessee, USA

Reviewed: Jan. 3, 2012

Several similar recipes here. I choose this one and was happy. I used Splenda and worked out well. Severed with Honey Baked Ham and Southern Green Bean recipe from this site.

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Fernon

Reviewed: Dec. 28, 2011

LOVE IT!!! I made this for our office holiday luncheon and it was a BIG HIT! I tried it a second time for the family and added more cinnamon and nutmeg and I think that adds a little more to the flavor. It is sweet, so you could cut down on the sugar, but overall - it's great just as it is. Many thanks for sharing

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C Teel

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

Reviewed: Nov. 29, 2011

This recipe is a must at our house during the holidays.

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sarahbanara

Reviewed: Nov. 23, 2011

I LOVE this! We have this every Holiday. I only use 1/2 cup sugar and 8 slices of bread. We used different types of bread and you cannot go wrong. Best recipe ever!

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COOKINGMOMMY4

Cooking Level: Beginning

Home Town: Melbourne, Florida, USA

Living In: Laurel, Maryland, USA

Reviewed: Sep. 20, 2011

This recipe is unique and fabulous. I've made it as a side dish to pork and ham. Don't use sandwich bread - be sure to use French Bread or Italian (or a bread with more substance than sandwich). Increase the amount of bread to approx. 8 slices (I always estimate, since I don't use the sandwich bread, but I think 5 slices would not be enough). I always double the recipe and use a 13x9 pan. A great recipe, and one that is always requested of me at Easter or Christmas.

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