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pineapple stuffing

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

yield 6 to 8
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For pineapple stuffing

  • 1/4 c
    butter
  • 1 c
    diced celery
  • 1 c
    diced onion
  • 1 tsp
    dried thyme
  • 1 tsp
    salt
  • 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)

How To Make pineapple stuffing

  • 1
    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.
  • 2
    Preheat oven to 325ºF.
  • 3
    In 12-inch skillet, melt butter over medium heat. Add celery and onion, and cook 10 minutes or until tender, stirring occasionally.
  • 4
    Stir thyme, sage, salt, pepper, chicken broth into the onion mixture. Bring mixture to a boil, and quickly remove skillet from heat.
  • 5
    Place bread cubes in very large bowl. Add celery mixture, parsley, orange zest and pineapple; toss gently until well mixed.
  • 6
    Spoon stuffing into a lightly greased 13x9-inch glass baking dish, and bake 30 to 40 minutes or until heated through.
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