Pineapple Stuffing Recipe -
Pineapple Stuffing Recipe

Pineapple Stuffing

Recipe by  

"A scrumptious pineapple and bread cube stuffing that is great as a side dish with ham. I often make this dish for the holidays."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
  2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
  3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2006

I made this for Easter and it was a HUGE hit. I double the recipe and used a 9x13 pan and it came out perfectly. Not a bit leftover. The only thing I did was use 1 20 ounce can of crushed pineapple and 1 20 ounce can of chunk pineapple. I also sprinkled a little cinnamon on the top, I got that idea from another reviewer who used pumpkin pie spice which I didn't have. This is a new family favorite!

Most Helpful Critical Review
Jun 03, 2003

I made this with my Christmas ham.. it was edible, but I found it much too sweet.... and NO one had seconds.... I wouldn't make this again... sorry. :o(

May 07, 2007

We really enjoyed this, but the 2nd time I made it, I cut the sugar to 1/2 cup. Was not quite as sweet and still delicious.

Nov 28, 2009

I have been making this stuffing for years and it's delicious! My family requests it for Thanksgiving, as well, and I'm not allowed through the front door unless I've made it. The only differences between this recipe and the one I use is that I use unsalted butter instead of margarine, bake mine covered for 45 minutes and uncovered for 15 minutes and use a 2 quart casserole dish. Try it, I promise your family will thank you for it!

Dec 10, 2007

My mom has been making this same recipe for years and now I make every holidy for my in-laws. We use butter instead of margarine. And I cook it with foil for the first half hr and without for the 2nd half hr so it gets a golden brown color.

Dec 17, 2007

I made this recipe for a Christmas party this weekend and it was a huge hit! I did follow the advice of other reviews and cut down the sugar by half- it was perfect. I will definitely be making this again! Simple and deliciouse! Thanks!

Dec 29, 2005

I was intrigued by this recipe and everyone I told about it was skeptical . . . but it was so delicious (especially with ham)!! Super easy too. My alterations: used half brown sugar, half white sugar, and added some pumpkin spice (cinnamon, nutmeg, cloves, etc.) on top. Yum! I accidentally cooked at 400 instead of 350, but it took a lot less time and still came out great! Thanks for the great recipe!

Dec 07, 2007

Okay.... I love this and only added a teaspoon of khoser salt(like that the best of all salts) now I followed every thing else. I had a formal engagement the day before my party of 50.... never saw that anyone made this ahead.. well i did and it wa perfect. Can;'t wait till I make it fresh and try it. But freezing and thawing then cooking was a real treat.


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 70.7 g
  • 23%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 438 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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