Vegetarian pineapple stuffing

    (236)
    1 hour 5 min

    This fruity pineapple stuffing breaks away from the norm and enters delicious new realms! The flavours of this stuffing are best paired with roast ham, so why not give this a try for a special occasion such as Christmas?


    1 person made this

    Ingredients
    Serves: 5 

    • 110g margarine
    • 200g caster sugar
    • 4 eggs
    • 550g tinned pineapple slices, drained and chopped
    • 5 slices white bread, cubed

    Method
    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease a 22cm (9 in) baking tin.
    2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes; mix well.
    3. Bake in the preheated oven for one hour. Let sit a few minutes to firm up before serving.

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    Reviews & ratings
    Average global rating:
    (236)

    Reviews in English (194)

    by
    219

    I made this for Easter and it was a HUGE hit. I double the recipe and used a 9x13 pan and it came out perfectly. Not a bit leftover. The only thing I did was use 1 20 ounce can of crushed pineapple and 1 20 ounce can of chunk pineapple. I also sprinkled a little cinnamon on the top, I got that idea from another reviewer who used pumpkin pie spice which I didn't have. This is a new family favorite!  -  18 Apr 2006  (Review from Allrecipes US | Canada)

    by
    187

    We really enjoyed this, but the 2nd time I made it, I cut the sugar to 1/2 cup. Was not quite as sweet and still delicious.  -  07 May 2007  (Review from Allrecipes US | Canada)

    by
    126

    I have been making this stuffing for years and it's delicious! My family requests it for Thanksgiving, as well, and I'm not allowed through the front door unless I've made it. The only differences between this recipe and the one I use is that I use unsalted butter instead of margarine, bake mine covered for 45 minutes and uncovered for 15 minutes and use a 2 quart casserole dish. Try it, I promise your family will thank you for it!  -  01 Apr 2002  (Review from Allrecipes US | Canada)

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