Reviewed: Nov. 28, 2009

This was a huge hit at the party I took it to! Everyone raved about it and very little was left over. It was super easy to make especially since I used potato bread cubes.

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butterfly75

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Reviewed: Sep. 19, 2009

This is easy to make and it is full of flavor. I have made it several times for holiday meals. To maintain the moistness, I find that by covering it for about 1/2 of the baking time, then finishing it uncovered for the balance of the baking time results in a moister stuffing while creating a crispy top.

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PeanutButterAndJelly4Me

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Doylestown, Pennsylvania, USA

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Reviewed: Aug. 24, 2009

I always ate this with ham growing up. And I always forget the recipe, so this is the one I use now. This is exactly how my mom makes it, and I make it exactly as the recipe says. Make sure your pineapple is not sweetened, just in juice. This recipe is supposed to be sweet, it ofsets the saltiness of the ham. I don't add anything to it, because for me, every time I have this, it is a childhood memory. I also usually make a double recipe of it. I do use a 9x13 pan, because we like to have it a little drier and with a nice crispy top on it. Even my picky husband gives this one a thumbs up, and it is one of his favorite side dishes.

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bnamoore

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 19, 2009

I'm still on the fence about this recipe. I did make with half the sugar called for which was a good call. The texture was a little funky. I wonder how adding some sweet onion would be?

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Michele H.

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

I always have to make two pans of this yummy stuffing. Although, I think the name of the recipe is a little misleading. It's not what I think of when I think of stuffing. It's great with ham!

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patssy7

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Reviewed: Apr. 16, 2009

I brought this dish to work on Easter and it went quick! Everyone loved it. I doubled the recipe with no problems. Two nights later, we were having left over ham for dinner and I made this and again it was a big hit.

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TRIPLEBINKIE

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

Yummy with ham -- can't go wrong! I find I can get away with 3/4c sugar (even a little less than that) and its still delicious.

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klm290

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Camp Zama, Kanagawa, Japan

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Reviewed: Jan. 4, 2009

My family just thought this was okay. I made it exactly as the recipe stated and I think it was really too sweet.

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WHOEE

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Athens, Alabama, USA

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Reviewed: Dec. 29, 2008

I made this with ham for Sunday after Christmas dinner--very delicious and my family thought it very good. Made it just like the recipe but used butter and texas toast w/crusts removed and cubed. Had given the recipe to my aunt and we both made it alike--her family had it Christmas dinner and raved. So give it a 10--5 from me and 5 from her! Thanks for a great recipe.

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MKEICHEL

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Reviewed: Dec. 27, 2008

This has become a yummy favorite of mine! I like to make it more like a dessert, adding a bit of cinnamon and vanilla, to taste, to the mix. It is very good served warm with a scoop of vanilla ice cream. Mmmmm!

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The Cooking Nurse

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 26, 2008

I took the advice of others and cut the sugar in half, and did 1/4c brown & 1/4 cup white sugar. I always use butter in place of margarine, 1 can pineapple tidbits and one can crushed pineapple and I sprinkle all spice on top. Cover and bake for 45min and uncovered for 15min. DELICIOUS!!

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Dawnitopia

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Dec. 23, 2008

This is a long time family favorite. My recipe is exactly the same as this one. Everytime I make it people are fighting to scrape the pan! A must have with ham.

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Erin M.

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

I wasn't too sure about this one but tried it for the Christmas party and it was a hit! I cut down on the sugar to 1/4 cup of Splenda blend (1/2 cup sugar equivalent) and it was plenty sweet. One of the hits at the party. Will definitely make again.

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Krystal

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Allen, Texas, USA

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Reviewed: Dec. 3, 2008

This recipe has been in my family since before I was born!! I absolutely love it!! My family makes this side dish for almost ever holiday. There is a few things we do differently....1st we use butter to grease the baking dish, 2nd we only use 3/4 cup of sugar (anymore is too sweet and takes away from the pineapple taste), 3rd thing we do a little differently is instead of creaming the butter and sugar together we whip the sugar and eggs together then mix the pineapple and the bread cubes in, last we mix in little cubes of butter. Pop it in the over until it's lightly brown on top. Absolutely Yummy!!!!!

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mommyof3princesses

Cooking Level: Expert

Living In: Boyertown, Pennsylvania, USA

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Reviewed: Nov. 23, 2008

Before I made this recipe, I read reviews and made adjustments. I just used 1/2 cup sugar, 6 tablespoons of butter and used 12-grain bread. I have now made it for two events. People have raved about it. With these adjustments I give it a 5-star rating.

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