Scalloped Pineapple Recipe -
Scalloped Pineapple Recipe

Scalloped Pineapple

Recipe by  

"I couldn't believe it when I saw your request Billie. This is a recipe my mom used to make many years ago. She usually served it with ham or roasted chicken. It was great. Hope this is what you were looking for. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 inch casserole dish.
  2. In a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. Place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
  3. Bake in preheated oven for 45 minutes or until golden brown and set throughout. If the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. Let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2005

It's a wonderful recipe! I only use 1/2 cup butter and 1 cup sugar and feel that the salt, pepper and spices are optional. (The mixture that is to be poured over the bread cubes will look curdled. Not to worry!) It is a great sidedish with ham or turkey and can also be used as a dessert.

Most Helpful Critical Review
Aug 04, 2005

Do NOT use all of the butter or sugar called for in this recipe. I did not read the reviews ahead of time, and after my casserole came out too greasy and way too sweet, I decided to see what others had said. I would use only 1/2 stick of butter and 1 cup sugar. I could hardly taste the pineapple, which should have been the best part.

Aug 23, 2003

This WAS excellent with ham. I made it for Christmas dinner and it was good. The on;y thing I will change is to cut down on the amount of butter next time. It came out a little greasy but the recipe is definitely a keeper!! Thank you.

Oct 20, 2010

I've tried this recipe with many different loaves of bread. First, a french loaf, then a loaf of Wonder and lastly Kings Hawaiian. The recipe using the Kings Hawaiian Bread came out perfect. The sweetness of the bread complements the recipe perfectly and the bread is also dense enough to absorb the juice from the pineapple and thick enough for cubing. This recipe has become a staple at our Thanksgiving table year after year. We omit the salt and pepper, when served with ham there's plenty of salt.

Jul 02, 2010

This is the dish my gramma would make for families that were suffering a loss and dealing with funeral issues. Wonderful comfort food. Only diff in recipe is about 3/4c. brown sugar instead of white, 1 stick butter (really should be butter not margarine for ultimate flavor), and no seasonings. We melt butter in bottom of dish, mix everything else, and pour over the butter. Because of it's richness and my lack of self-control, this is a rare treat when it's not for social functions.

Jul 24, 2003

Very good side to baked ham. I doubled the recipe, using half the butter and half the sugar called for and the 12 people at my table all loved it. I can't imagine using the full amount of sugar and butter -- it would be way too rich.

Oct 13, 2007

I reduced my butter and sugar amounts as others have suggested. However, I still found it to be too sweet and soggy. I don't think I will make it again.

Apr 23, 2005

Such a great recipe! Whenever I serve it, I get rave reviews - perfect with ham, chicken, turkey, pork. I usually only put 1 cup of sugar so it's not too sweet. Very easy and highly recommended


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 61.7 g
  • 20%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 283 mg
  • 11%

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

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