Ingredients
For the Stuffing
- 1/2 cup (1 stick) salted butter, softened to room temperature (plus more for greasing baking dish)
- 1/2 packed cup light brown sugar
- 4 large eggs
- 1 20 oz can pineapple chunks, with juice
- 1 lb Italian bread, cut into small cubes (1/2″)
- 1 tsp Cinnamon (Vietnamese/Saigon Cinnamon preferred)
- 2 tbsp light brown sugar (for caramelizing pineapples)
Instructions
- Preheat Oven and Toast Bread: Preheat your oven to 350°F. Cut the Italian bread into 1/2 inch cubes and spread them evenly on 1-2 baking sheets. Toast the bread in the oven for 10-15 minutes, stirring or flipping once, until lightly toasted but still slightly soft inside. Allow the toasted bread to cool.
- Prepare Pineapple: Drain the juice from the canned pineapple and set the juice aside. In a large nonstick frying pan, add the drained pineapple chunks along with 2 tablespoons of light brown sugar. Toss to coat the pineapple evenly.
- Caramelize Pineapple: Place the pan over medium heat and cook the pineapple undisturbed for 4-5 minutes until edges start browning. Toss and cook another 2 minutes on the other side until nicely caramelized. Remove from heat and allow to cool.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the softened butter and 1/2 cup light brown sugar on medium speed for about 1 minute until the mixture is light and fluffy.
- Add Eggs: Reduce mixer speed to low and add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Process Pineapple: Transfer the cooled caramelized pineapple to a food processor and pulse 10-15 seconds. The pineapple should be well ground yet still have some small chunks remaining for texture.
- Combine Mixtures: Add the processed pineapple and reserved juice to the butter, sugar, and egg mixture. Fold gently with a spatula until combined, even if the mixture appears slightly curdled—it’s normal.
- Add Cinnamon: Stir the cinnamon into the mixture thoroughly.
- Fold in Bread: Place the toasted bread cubes into a large mixing bowl. Pour the pineapple mixture over the bread and gently fold with a silicone spatula until all bread cubes are evenly coated.
- Prepare Baking Dish: Grease a 9×13 inch ceramic baking dish with butter. Transfer the stuffing mixture into the dish, spreading it out evenly.
- Bake Stuffing: Bake the stuffing uncovered in the preheated oven for 45 minutes until the top is well browned.
- Finish Baking Covered: Remove the dish from the oven, cover it with foil, and bake for an additional 15 minutes until the stuffing is tender.
- Rest and Serve: Allow the stuffing to cool for 10-15 minutes before serving to let it set up and enhance flavors.
Notes
- For best flavor, use Vietnamese or Saigon cinnamon which has a more intense aromatic profile.
- Allow the bread cubes to dry out slightly during toasting to prevent sogginess in the stuffing.
- The pineapple’s caramelization adds a rich depth of flavor and balances sweet and savory elements.
- This stuffing pairs excellently with poultry dishes and tropical-inspired meals.
- Leftover stuffing can be reheated covered in the oven to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
