Pineapple stuffing is the ultimate sweet and savory side dish that transforms your holiday table! This isn’t your grandmother’s traditional bread stuffing—it’s a vibrant, tropical twist that combines tender bread cubes with juicy pineapple chunks, aromatic herbs, and just the right amount of butter to create something truly spectacular.
I fell in love with pineapple stuffing years ago when a friend brought it to Thanksgiving, and I’ve been perfecting my version ever since. The beauty of this recipe is how the pineapple juice infuses every bite with moisture and subtle sweetness, while the savory herbs keep it balanced and sophisticated. It’s not overly sweet—just perfectly complementary to turkey, ham, or chicken.
What makes this the BEST pineapple stuffing is the quality of ingredients and technique. We’re using fresh pineapple (or high-quality canned in its own juice), day-old bread for the perfect texture, and a generous amount of fresh herbs like sage and thyme. The key is not over-mixing and allowing the bread to absorb the flavorful broth without becoming mushy.
This recipe serves a crowd and can be made ahead, which makes it perfect for holiday entertaining. You can prepare it the night before, refrigerate it, and simply pop it in the oven on the big day. For more inspiration on classic holiday sides, check out our complete Thanksgiving sides collection or explore Bon Appétit’s take on classic dressing.
If you’re new to stuffing recipes, our traditional stuffing guide breaks down all the basics. And for those seeking more tropical flavors, Serious Eats has wonderful pineapple-glazed ham ideas that pair beautifully with this side. You might also enjoy exploring our collection of holiday casserole recipes for other make-ahead options.
The prep work is straightforward: cube your bread, chop your vegetables, and gather your herbs. The actual assembly takes just minutes. Bake it until the top is golden and crispy while the inside remains moist and tender. The aroma alone will have your guests asking what smells so amazing!
This pineapple stuffing recipe is gluten-free adaptable (simply use GF bread), can be made vegetarian (use vegetable broth), and scales beautifully for any crowd size. It’s become such a beloved tradition in our kitchen that we now make it year-round—not just for holidays. Try it alongside Serious Eats’ perfectly roasted turkey or Bon Appétit’s glazed ham for an unforgettable meal.
Ingredients
- 1 pound (about 14 cups) day-old bread, cut into ¾-inch cubes
- 1 (20-ounce) can pineapple chunks in juice, drained (reserve juice)
- 6 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 4 celery stalks, finely diced
- 1 cup diced fresh pineapple (optional, for extra pineapple flavor)
- 3 cups low-sodium chicken or vegetable broth
- ½ cup reserved pineapple juice
- 3 tablespoons fresh sage, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or ½ tablespoon dried)
- 2 tablespoons fresh parsley, chopped
- 2 large eggs, beaten
- ¼ cup diced red bell pepper
- ¼ cup sliced green onions
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted (for topping)
Instructions
- Preheat your oven to 350°F. If your bread isn’t day-old and still quite soft, spread the cubes on a baking sheet and toast at 300°F for 10-15 minutes, stirring occasionally, until they’re dried out but not browned. This prevents the stuffing from becoming dense and soggy.
- Place the toasted bread cubes in a very large mixing bowl and set aside. The bread should feel slightly dry to the touch—this allows it to absorb the liquid without becoming mushy.
- In a large skillet, melt 6 tablespoons of butter over medium heat. Once foaming, add the diced onion and celery, stirring frequently until softened and fragrant, about 5-7 minutes. The vegetables should be tender but not browned.
- Add the diced red bell pepper to the skillet and cook for another 2 minutes, stirring constantly. Pour this mixture over the bread cubes in the bowl, stirring gently to combine.
- In a medium bowl, whisk together the chicken broth, reserved pineapple juice, fresh sage, fresh thyme, and fresh parsley. The combination of broths and pineapple juice creates the perfect flavor base—earthy, slightly sweet, and aromatic.
- Pour the broth mixture over the bread and vegetable mixture, stirring very gently with a wooden spoon or rubber spatula. The goal is to combine everything without breaking apart the bread cubes—you want distinct pieces, not a paste.
- In a small bowl, whisk the beaten eggs with the kosher salt, black pepper, garlic powder, and nutmeg. Drizzle this mixture over the stuffing and fold in very gently until just combined. The eggs act as a binder to hold everything together while baking.
- Gently fold in the drained pineapple chunks (and fresh pineapple if using) and the sliced green onions. Be careful not to over-mix; you want the pineapple pieces to remain relatively whole and distributed throughout.
- Lightly butter a 9×13-inch baking dish (or similar 3-quart capacity dish). Transfer the stuffing mixture into the prepared dish, spreading it evenly. You can prepare the recipe ahead up to this point and refrigerate for up to 24 hours—if doing so, let it come to room temperature for 30 minutes before baking.
- Drizzle the 2 tablespoons of melted butter evenly over the top of the stuffing. This creates a beautiful golden crust as it bakes.
- Cover the baking dish with aluminum foil and bake for 30 minutes. The foil traps steam and keeps the stuffing moist as it cooks.
- Remove the foil carefully (watch for steam!) and bake for an additional 15-20 minutes, until the top is golden brown and the edges are slightly crispy. The center should jiggle just slightly when gently shaken—this indicates it’s cooked through but still moist.
- Remove from the oven and let rest for 5 minutes before serving. This allows the structure to set slightly so it holds together beautifully when plated.
Pro Tips
- Make-Ahead Magic: Prepare this stuffing completely through step 8, cover with plastic wrap, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding an extra 10-15 minutes to the baking time. Alternatively, assemble in the baking dish, cover with foil, and freeze for up to 3 months—thaw overnight in the refrigerator before baking.
- Bread Selection Matters: Day-old bread is crucial because it has less moisture content and holds up better to the liquid. Sourdough, challah, brioche, or ciabatta all work beautifully. Avoid thin sandwich bread, which becomes too soft. White, wheat, or cornbread all complement the pineapple flavor.
- Fresh vs. Canned Pineapple: Canned pineapple in juice is convenient and works perfectly. Fresh pineapple adds extra juice and texture—use it in addition to the canned for maximum flavor. Avoid canned pineapple in heavy syrup, which makes the stuffing overly sweet.
- Herb Substitutions: If fresh herbs aren’t available, use dried (use about one-third the amount). Poultry seasoning can substitute for the sage and thyme blend. Don’t skip the herbs—they provide essential savory balance to the sweet pineapple.
- Texture Preferences: For a more moist, custardy stuffing, increase the liquid by ¼ cup. For a drier, more cubed texture, reduce the liquid by ¼ cup. The humidity in your kitchen and how wet your bread was will affect absorption.
- Vegetarian Version: Use vegetable broth instead of chicken broth and add ½ cup diced mushrooms sautéed with the onions and celery for earthiness and umami depth.
- Gluten-Free Adaptation: Use high-quality gluten-free bread cut into cubes and dried as directed. The texture will be slightly different but equally delicious.
- Serving Size Scaling: This recipe easily halves for 6 servings in a 9-inch square baking dish (reduce cooking time to 35-40 minutes total) or doubles for 24 servings in a 9×13 and an 8×8 dish (increase cooking time by 10-15 minutes).
- Storage: Leftover stuffing keeps refrigerated for 3-4 days in an airtight container. Reheat covered at 350°F until warmed through. Freeze leftovers for up to 3 months.
- Wine Pairing: A crisp Riesling or Sauvignon Blanc complements the pineapple flavors beautifully. For reds, a light Pinot Noir works wonderfully with the savory herb notes.