Scalloped Pineapple Recipe - Back to the Cutting Board (2024)

in Dinner, Side Dish, Holiday, Popular, Vegetarian

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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 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

Preheat oven to 350 degrees (F). Butter or spray a 13×9 casserole dish.
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.
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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Published on Nov 11, 2008 Updated on Mar 27, 2021

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26 Comments

Nicole
Nov 11, 2008 at 3:37 pm·Reply
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!
allison
Nov 11, 2008 at 4:23 pm·Reply
Do you drain the can of pineapple?
Emily
Nov 11, 2008 at 4:31 pm·Reply
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.
bethieofva
Nov 11, 2008 at 4:49 pm·Reply
See Also
Flemming's Steakhouse Scalloped Potatoes Recipe - Food.com Beer Battered Cod - Recipes - Home Cooks Classroom The BEST Thanksgiving Recipe Ideas Best Bacon-Wrapped Scallops Recipe - Evolving Table
I love this stuff!! Your pics makes me want some now.
Pierre
Nov 11, 2008 at 11:40 pm·Reply
pineapple in syrup of juice? TIA!
FamilyFirst
Nov 12, 2008 at 1:26 am·Reply
hmm.. maybe “pineapple bread casserole” would sound nice? thanks for sharing such a personal favourite!
Linda
Nov 12, 2008 at 10:14 am·Reply
Looks delicious. Can’t wait to have a ham and make this dish to serve with it. Thanks for sharing!!
Paula
Nov 12, 2008 at 10:58 am·Reply
It sounds like a bread pudding recipe. Is it VERY sweet?
Emily
Nov 12, 2008 at 12:32 pm·Reply
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.
Allison
Nov 13, 2008 at 1:03 am·Reply
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! 🙂
margaret
Nov 13, 2008 at 10:41 am·Reply
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!
Ana
Nov 13, 2008 at 3:36 pm·Reply
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.
Diana
Dec 23, 2008 at 3:20 pm·Reply
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!
See Also
Potato Terrine (Pave) Recipe on Food52
Mike
Dec 28, 2008 at 11:48 pm·Reply
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!
- Emily
  Dec 29, 2008 at 3:10 am·Reply
  I’m glad it was successful! I’ve never met anyone who didn’t love the stuff after tasting it.
Craving Chronicles
Apr 13, 2009 at 9:51 am·Reply
I love pineapple stuff! Just made a batch for Easter and was getting ready to post it on my blog sometime this week 🙂
debcurlydog
Sep 3, 2009 at 11:17 pm·Reply
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.
Lilo
Nov 23, 2009 at 2:43 pm·Reply
This is a tradition in our house too and we also call it Pineapple Stuff! It’s the best!
Sara Sedlak
Oct 18, 2012 at 2:09 pm·Reply
This has been a favorite of mine for years! Happy to see it here!
Ali
Mar 25, 2013 at 1:23 pm·Reply
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
Jenny
Mar 31, 2013 at 8:05 pm·Reply
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!
Donna
Mar 16, 2015 at 3:43 pm·Reply
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”!
Emily
Apr 4, 2015 at 8:41 am·Reply
Can I make this the night before, then bake it the next day?
Linda B
May 22, 2015 at 10:19 pm·Reply
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!
Colleen
Dec 16, 2018 at 10:59 pm·Reply
Could you make this a day ahead, refrigerator then bake the
Next day?
- Emily Carlin
  Dec 17, 2018 at 3:32 pm·Reply
  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.