Pineapple Stuffing

This Pineapple Stuffing is sweet and savory and the perfect complement to your holiday turkey or ham. Toasty Hawaiian bread, sweet and juicy pineapple tibits and savory herbs make for a delicious side dish for your Thanksgiving table!

Step-By-Step Instructions

The first step is to place your bread cubes on 2 large, rimmed baking sheets (1 loaf per pan) and bake for 10 minutes, then toss and bake another 5 to 10 minutes until golden brown. Transfer to a very large heat-proof bowl and set aside. Grease a 13×9-inch baking dish and 1 side of a large piece of foil and also set aside.

The second step is to melt your butter in a large skillet over medium heat. Add celery and onion and cook 10 minutes or until tender.

The third step is to stir in your broth, thyme, salt, sage and pepper, then bring just to a boil and remove from heat.

Stir in pineapple, parsley and orange zest followed by your bread cubes and gently fold until evenly moistened.

The last step is to loosely spoon stuffing into prepared dish, then cover tightly with foil greased-side-down and bake 20 minutes. Remove foil and bake 10 to 15 minutes until top is golden brown.

This Pineapple Stuffing is a sweet way to jazz up your traditional stuffing this year. And if you’re a pineapple fan, you’re going to love it.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Pineapple Stuffing

Author: MaryAnn Dwyer

Servings: 12 servings

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This Pineapple Stuffing is sweet and savory and the perfect complement to your holiday turkey or ham. Toasty Hawaiian bread, sweet and juicy pineapple tibits and savory herbs make for a delicious side dish for your Thanksgiving table!

Prep Time 25 minutes mins

Cook Time 1 hour hr

Ingredients  

• 2 loaves King's Hawaiian Original Hawaiian Sweet Sliced Bread, cut into 1/2-inch pieces
• 1/2 cup (one stick) butter, Del Monte uses 1/4 cup, but I prefer 1/2 cup
• 1 cup diced celery
• 1 cup diced yellow onion
• 1 14.5-oz. can chicken broth
• 1 tsp. dried thyme leaves
• 1 tsp. salt
• 1/2 tsp. dried sage
• 1/2 tsp. pepper
• 1 20-oz. can Del Monte pineapple tidbits, drained
• 1/2 cup chopped fresh parsley, loosely packed
• 1 Tbsp. finely grated orange zest

Instructions 

• Preheat oven to 325°F. Place bread cubes in a single layer on 2 large, rimmed baking sheets (1 loaf per pan). Bake 10 minutes; toss and bake another 5 to 10 minutes until light golden brown. Transfer to a very large heat-proof bowl and set aside. Grease a 13x9-inch baking dish and 1 side of a large piece of foil. Set aside.

  Melt butter in a large skillet over medium heat. Add celery and onion; cook 8-10 minutes or until tender.

  Stir in broth, thyme, salt, sage and pepper; bring just to a boil and remove from heat. Stir in pineapple, parsley and orange zest; add to bread cubes and gently fold until evenly moistened.

  Spoon stuffing into prepared dish; cover tightly with foil greased-side-down. Bake 20 minutes. Remove foil and bake 10 to 15 minutes until top is golden brown.

Notes

Look for the pineapple tidbits at your local market for this recipe. If you can't find tidbits you can use chunks, but cut them into smaller pieces.

You'll drain the pineapple juice from the tidbits before adding to the broth mixture.

Del Monte calls for 1/4 cup butter for this recipe, but I use what my Gram used for her stuffing and that's 1/2 cup (one stick).

Keyword: pineapple, stuffing, Thanksgiving

Cuisine: American

Course: Side Dish

Adapted from Del Monte