Best Baked Pineapple Stuffing Recipes

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
• Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
• Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
• Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice.
• Tear the bread into 1-inch pieces and fold it into the pineapple mixture.
• Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.
• Serve warm.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
• Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
• Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
• Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.

ROASTED SEAFOOD-STUFFED PINEAPPLE

Steps:

• Cut pineapple in half lengthwise. Using a small paring knife, make a cut about 1/2-inch from the pineapple skin, all the way around the pineapple. Remove core and discard. Using a large spoon, remove the pineapple flesh from its skin, making sure to leave about 1/2-inch of flesh all around each pineapple half. Set pineapple shells aside and coarsely chop pineapple flesh.
• Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chopped pineapple, bay leaves, sugar, chile powder, and 1/4 teaspoon pimiento arabe. Cook, stirring often, about 15 minutes. Season with salt and set aside to cool. This can be made up to a day in advance; refrigerate until needed and discard bay leaves before using.
• Position rack in center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place adobo sauce in a medium saucepan and bring to a simmer over medium heat, adding water if sauce seems too thick. Place fish and shrimp in a large bowl; season with 1 teaspoon salt and remaining 1/4 teaspoon pimienta arabe and toss to combine.
• Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
• Tuck 4 clams into the stuffing of each pineapple; sprinkle cheese over each. Return pineapples to oven and continue baking until clams have opened, filling is bubbling, and cheese is lightly browned, about 20 minutes. Let stand several minutes before serving.

PINEAPPLE STUFFING

Steps:

• Cream butter and sugar.
• Add eggs, 1 at a time.
• Stir in pineapple.
• Fold in bread cubes.
• Place in 1 1/2 quart casserole dish.
• Bake 1 hour at 350 F degrees.

BAKED PINEAPPLE STUFFING

Steps:

• Lightly grease the bottom and sides of a 3-1/2 quart crock pot.
• Combine all ingredients; pour into the crockpot.
• Cover and cook on high 2-1/2 to 3 hours.
• Good with baked ham.