Pineapple Stuff

Scalloped Pineapple with ham

Okay, “Pineapple Stuff” is not the actual name of this recipe, it’s technically called Scalloped Pineapple (think scalloped potatoes, not seafood). But I, in my infinite wisdom as a child dubbed this dish Pineapple Stuff and as thus it will be known forever. I guess you can call this Pineapple Casserole as I think that’s a bit more descriptive. This is probably my favorite recipe in the whole wide world and has been since I was a kid. It was my mom’s signature dish, which she served at all the dinner parties and all the pot lucks and which everyone raved about. I’ve made it a million times at this point, but I don’t think mine has ever tasted as good as when she made it. I guess that’s just how it goes, but that certainly doesn’t stop me from making it.

This is not a dessert, it’s a side dish. My mom always served it with ham because it’s the perfect compliment. Since we had turkey for Thanksgiving, we always had ham for Christmas, so besides being my favorite dish, it also reminds me of Christmas (hmmm…maybe that’s why it’s my favorite dish). It’s sweet and buttery and definitely not for the (literal) faint of heart, but that’s why you serve it on special occasions like Christmas.





The problem with this recipe is that it doesn’t inspire confidence in people when I tell them about it. Even when you are putting all the ingredients together, you may think this is iffy, but you just have to take my word for it that it will turn out delicious. I’ve proved it to my friends and my boyfriend and all the people at the Christmas dinner party a few years ago, who were like “pineapple what?” at the beginning and going back for seconds later.


Besides having to tear up a bunch of bread, this stuff is dead simple to make, doesn’t have many ingredients, and is impossible to mess up. What more could you want in a dish?

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Scalloped Pineapple

Scalloped Pineapple Casserole

Makes 8-10 servings
Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1.5 hours

Ingredients

  • 2 cups sugar
  • 1 cup unsalted butter, softened
  • 1 (20 oz.) can crushed pineapple, undrained
  • 3 eggs, beaten
  • 4 cups finely torn, and packed down, white sandwich bread*
  • 2 to 3 tbsp. milk

Process

  1. Preheat oven to 350 degrees (F). Butter or spray a 13×9 casserole dish.

  2. In the bowl of a mixer, cream together butter and sugar until very light and fluffy.

    Add crushed pineapple and mix on low just until incorporated.

    Fold in the beaten eggs.

    Fold in bread and stir with a wooden spoon until moistened and well incorporated.

  3. Pour into prepared dish. Spread milk over the top to moisten. Bake for about 1 hour, until the edges start to get crispy and the top is lightly browned. Let sit for 5-10 minutes before serving.

Recipe Notes

*No need to get fancy with this bread. Store-brand cheapo white sandwich bread is the best for this recipe!


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26 Comments

  1. This is the second recipe for this type of casserole that I’ve seen lately! Before this year, I had never heard of such a thing. I think it’s something my husband would really enjoy!

  2. Do you drain the can of pineapple?

  3. Nope, use the full can, juice and everything. It will be pretty wet when you pour it in the dish, but that’s what makes the dish so moist.

  4. bethieofva

    I love this stuff!! Your pics makes me want some now.

  5. pineapple in syrup of juice? TIA!

  6. hmm.. maybe “pineapple bread casserole” would sound nice? thanks for sharing such a personal favourite!

  7. Looks delicious. Can’t wait to have a ham and make this dish to serve with it. Thanks for sharing!!

  8. It sounds like a bread pudding recipe. Is it VERY sweet?

  9. Yeah, it’s pretty sweet. But the sweetness is balanced out by the butter and bread, so it’s not crazy sweet. I don’t think it’s much sweeter than just eating pineapple by itself.

  10. My family does “pineapple stuff” too, but instead of eggs, ours contains cheddar cheese, and instead of breadcrumbs, we use crushed Ritz crackers dotted with butter.

    Pineapple stuff is awesome! 🙂

  11. oh my gosh!!! i remember pineapple stuff from way back in the day, and how everybody loved it but me. seriously, i could not understand what was so great about it. i’m sure i’d love it now though – it looks fantastic!

  12. i love this dish- a friend of my grandmother’s used to make it around thankgiving every year, and i would devour it.

    it’s even better the next day for breakfast.

  13. We call this pineapple stuffing in our family, and it’s a must. My grandmother usually makes enough to serve 20 people for this stuff, and there’s never leftovers. This is my favorite!

  14. I cooked this dish tonight (with ham!) for twelve people using your recipe and got raves from old and young alike. I did cut the sugar down to one cup and found it still to be sufficiently sweet. Thanks for a keeper!

  15. I love pineapple stuff! Just made a batch for Easter and was getting ready to post it on my blog sometime this week 🙂

  16. debcurlydog

    OMG, this is the exact recipe my grandma used to make! I now make it for our potluck meals for church or any get together and it always gets raves and is gone before we go home.

  17. This is a tradition in our house too and we also call it Pineapple Stuff! It’s the best!

  18. Sara Sedlak

    This has been a favorite of mine for years! Happy to see it here!

  19. One thing that really takes this dish over the top, is using the sweet Hawaiian Bread- I make it with that instead of white bread

  20. I made a different version of this tonight that used only 1/2 cup of butter. It didn’t crisp up on the top and edges as much as it should, and that’s be best part!! I will be using THIS recipe next time instead!

  21. i remember this dish. My oldest sister used to make itt a lot. Just this moening, my younger sister said she was gonna find the recipe, because she remembers it being so good, and sweet. i agreed, and I said, it was real buttery to, and she said yes it was. I never new the ingredients, but I do remember the taste, “delicious”!

  22. Can I make this the night before, then bake it the next day?

  23. I made this recently, using a loaf of Hawaiian King Bread. OMG. It was SO GOOD. My friends were wary about it at first, but after tasting, begged leftovers. Next day, one said she was ready for me to make another! It is really good warmed up, with a cup of coffee. Good breakfast, even without bacon, hmm. Thanks, wish I’d found this a long time ago!

  24. Could you make this a day ahead, refrigerator then bake the
    Next day?

    • Hi Colleen,

      Yes, I think it would be fine to store in the fridge overnight. Just get it out of the fridge a hour or two before baking so it can come back up to room temperature. Otherwise, it will take longer to bake.