Pineapple Stuffing Recipe

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Pineapple Stuffing

Vickie Parks


This is great as an accompaniment to almost any ham main dish, especially for an Easter or Christmas ham. But I'd like to try this as a side dish to go with the recipe I posted for Braised Hawaiian Pork Shoulder.

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6 to 8


25 Min


1 Hr




1/4 c
1 c
diced celery
1 c
diced onion
1 tsp
dried thyme
1 tsp
1/2 tsp
black pepper
1/2 tsp
dried sage
14 1/2 oz
low-sodium chicken broth
1/2 c
fresh parsley, coarsely chopped
1 Tbsp
fresh orange zest
20 oz
can crushed pineapple, drained
2 loaves
king's hawaiian original sweet white bread
1 Tbsp
butter (to grease baking dish)

Directions Step-By-Step

Cut bread slices into 1/2-inch cubes and lightly toast in oven. (The best way to do this is place bread cubes in single layer on an ungreased baking sheet, and bake about 10-15 minutes in oven at 250ºF, just until dry and very lightly toasted. Let cool completely.)

This step can be done a day or two in advance, and the toasted bread cubes returned to the plastic bread bag(s) until ready to use.
Preheat oven to 325ºF.
In 12-inch skillet, melt butter over medium heat. Add celery and onion, and cook 10 minutes or until tender, stirring occasionally.
Stir thyme, sage, salt, pepper, chicken broth into the onion mixture. Bring mixture to a boil, and quickly remove skillet from heat.
Place bread cubes in very large bowl. Add celery mixture, parsley, orange zest and pineapple; toss gently until well mixed.
Spoon stuffing into a lightly greased 13x9-inch glass baking dish, and bake 30 to 40 minutes or until heated through.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: Hawaiian/Polynesian