This delicious stir-fry recipe was taught to me by my mother. I prepare it at least once a week for my partner because he likes it so much! The sauce combination is crucial, but you may use pretty much any combination of meat and vegetables. Put on top of steamed rice or noodles.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
Ingredients
- 1 cup white sugar
- ½ cup butter or margarine
- 4 eggs
- 1 (20 ounce) can crushed pineapple, drained
- 5 slices white bread, cubed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, then stir in pineapple and bread cubes; transfer mixture into prepared baking dish.
- Bake in the preheated oven for 1 hour. Let it sit a few minutes to firm up before serving.
Nutrition Facts
| Calories | 525 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 198 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 356 mg |
| Sugars | 58 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Following the recommendation of others, I cut the sugar in half. Probably could have cut it a little more. Went well with our ham for Easter.
Made it exactly as the recipe says, doubled for a large group (16 with children). It was a hit for Easter with Ham and versatile for other holidays/special occasions. Many family members mentioned this dish could be a dessert, too, warm with ice cream! Next year will try a small batch for Gluten Free Family members that could not have any this year. (If you see the picture, yes husband swiped a little before I could even snap the photo 🙂 The edges look more done, but I covered the dish at a warm cooling temp and served it warm. That seemed to keep the dish moist. A hit that is already a request for next year.
The recipe is very good, my family loved it. I doubled it and made one change. I used 5 slices of white bread and 5 slices of maple and brown sugar bread.
This is so good. Whenever I get together with my family or in-laws, I’m always asked to make it. It’s like a dessert with dinner. Some may find it a tad to sweet. If this is the case just decrease sugar amount. It’s also best to use bread that’s a few days old (it’s easier to cut in). When I make it, I always make a double batch regardless of how many people as most go back for more.
Everyone loved it! I used Keto Bread and 1/2 cup lite brown sugar and 1/2 cup monk fruit sweetener. Next time I will really let the butter soften. And I used the crushed pineapple and added half can of chunk pineapple. Very, very good!
I make this stuffing per the recipe. Always in demand on Thanksgiving! It is definitely sweet but my family and friends love it as is! My mom had the same recipe and it was always a fave growing up! Thank you Allrecipes for having this recipe available as I misplaced my mom’s. ❤️
I’ve been making this recipe for years and everyone enjoys it. For the bread, I use 6 slices of Italian bread because it holds up better than regular white bread. Once the egg and sugar mixture is well beaten, stir in the drained pineapple and then gently fold in the bread cubes. If using a glass baking dish, remember to lower the oven temperature by 25 degrees. Enjoy!
This recipe is great but I cut the sugar from 1 cup to a 1/2 C …. One time I made it omitting the sugar completely and no one even noticed !
I used brown sugar instead of white but that was the only change. This stuffing is so good, it’s almost a dessert!
This is a great side dish. I made this to take to a covered dish dinner and it was a hit. There was nothing left over to take home. I am grateful for the Allrecipes website!! Thank you!
I made it to go with the leftover New Year’s ham. It was a big hit.
So good, it’s almost like a dessert. And that was after I cut the sugar by half! I used brown sugar instead of white and just one-half cup, and with the pineapple chunks, it had just the perfect level of sweetness to complement our ham. Super easy to make, too. I will be finding excuses to make it often!
The perfect accompaniment to ham. I cut the sugar back to 3/4 cup and it was still too sweet for us. I also left my bread cubes out to dry overnight like traditional stuffing. Drying them left the dish a tad dry, but held its shape nicely. I think when I make it again, I will cut sugar to 1/2 cup (maybe try brown sugar) and add some reserved pineapple juice to help moisten the stuffing as well as bump up that zing that pineapple leaves in your mouth.
I just made this for Christmas dinner with my ham. I doubled the recipe using a small loaf of Hawaiian bread, 1-20z can crushed pineapple, 1-20z can of tidbit pineapple and I followed some others’ advice to cut the sugar in half. I used 1/2 c brown sugar and 1/2 c white sugar. It was a HUGE hit especially with my grandkids, who can be picky eaters. I will definitely make this again!
I use this recipe with a splash of vanilla extract- everyone raves about my pineapple stuffing. Make sure that when you cream the butter and sugar that you mix until the mixture gets lighter in color and almost doubles in size. I use a stand mixer on 4 setting for about 5 mins to get the correct consistency. Properly creaming the butter and sugar will give a better taste, texture and coverage.
The family and I loved it. Thank you.
So easy going great with my Easter ham. Making ahead is even easier.
Family loves this, always a hit and something different.
This recipe goes great with ham, all I changed was I added a bit of the pineapple juice
This is my go to whenever we have ham. It’s almost like having dessert with dinner!
I used 1/2 cup of sugar, the crushed pineapple with the juice, 7 or 8 slices cube bread. I sprinkled cinnamon sugar on top before baking. It was delicious! I will definitely make it again.