Scalloped Pineapple
Scalloped pineapple is a sweet combination of stuffing and pineapple that makes a scrumptious side dish or dessert to a holiday ham dinner. Enjoy a taste of the South with the pineapple dish that appears at all our gatherings.
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Ham makes an appearance on our table at the holidays throughout the year.
Easter?
Ham.
Thanksgiving?
Turkey, sure, but if we are having a big gathering, definitely ham too.
Christmas?
You guessed it.
One of the best parts of serving ham at so many holidays is it gives me an excuse to whip up this delicious old fashioned scalloped pineapple casserole.
What is scalloped pineapple?
This easy scalloped pineapple is a sweet holiday casserole featuring crushed pineapple, bread cubes, and sugar all baked to golden bubbly perfection.
It’s sort of a Southern spin on bread pudding that could be a side dish or could be a dessert.
It’s sort of a pineapple lover’s answer to cranberry sauce.
And no matter what it is, you know it’s so delicious that no one really cares whether it’s dessert or a side!
Scalloped Pineapple Origin
No one quite knows where scalloped pineapple started though many Southerners love it and its cousin Cheesy Pineapple Casserole.
Chances are that people first started making it in the 1950s when canned pineapple became really popular, as a twist on bread pudding.
These days, anywhere in the South, you’ll find this or some other pineapple thing appearing at potlucks, parties, and holidays.
Ingredients
Ingredients
To make this you’ll need:
- Butter– Go for salted butter here and make sure you let it soften on the counter before you use it for this recipe.
- Sugar– Granulated
- Eggs– Large eggs, beaten.
- Pineapple– Go for canned crushed pineapple in heavy syrup. Skip fresh pineapple or the canned kind packed in juice for this. Be sure to drain the can before using.
- Lemon juice – Fresh or bottled is fine.
- Bread cubes– Use white bread to make the cubes and remove the crust.
How to Make
To do it, start by creaming together the softened butter and sugar with a stand mixer with the whisk attachment.
Beat them together until they are fluffy and light.
Once the butter and sugar are light and fluffy, at the eggs one at a time, whipping well in between each egg.
Then, fold in the lemon juice and crushed pineapple with a spatula until they are evenly incorporated.
Next, fold in the bread cubes until they are combined.
Pour the pineapple mixture into a sprayed 2 quart casserole dish and spread it out evenly with a spatula.
Then bake uncovered at 350 for 40-45 minutes or until the top is golden brown.
Serve warm and enjoy!
Storing leftovers
Store leftovers covered in the fridge for up to 4 days.
Reheat in a warm oven until heated through or microwave until warm.
Tips and Tricks
- You can substitute unsalted butter if that’s all you have, but make sure you add about 1/4 tsp of salt to balance the sweetness.
- Make sure to use pineapples in heavy syrup for the best flavor. The extra sugar will help the top of the casserole brown nicely as it caramelizes.
- Be sure to remove the crusts from the bread prior to cubing it.
- Spray the casserole dish liberally with nonstick spray prior to pouring in the pineapple mix so it doesn’t stick.
Other Side Dishes for Ham
Scalloped pineapple is a family favorite for a ham dinner side dish!
Make it the next time ham is on your menu and see why.
Looking for other side dishes for ham?
Try these:
- Homestyle Baked Mac and Cheese
- Garlic Parmesan Canned Green Beans
- Grandma’s Simple Southern Potato Salad
- Copycat KFC Biscuits
- Cheesy Scalloped Potatoes Gratin
- Brown Sugar Honey Glazed Carrots
- Chicken Caesar Pasta Salad
- Grandma’s Broccoli Souffle Casserole
- Honey Roasted Red Potatoes
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Scalloped Pineapple Recipe
Ingredients
- 3/4 cup salted butter softened
- 1 cup granulated sugar
- 3 large eggs beaten
- 1 20 oz can crushed pineapple in heavy syrup drained
- 1 1/2 tsp lemon juice
- 4 cups firmly packed white bread cubes crusts removed
Instructions
- Add the butter & sugar to the bowl of a stand mixer. Using the whisk attachment, whip them together until smooth & fluffy.3/4 cup salted butter, 1 cup granulated sugar
- Add the eggs, one at a time, whipping well after each addition.3 large eggs
- Add the lemon juice & the pineapple, and using a spatula fold them in until they're evenly incorporated.1 20 oz can crushed pineapple in heavy syrup, 1 1/2 tsp lemon juice
- Add the bread cubes, and fold them in until evenly combined.4 cups firmly packed white bread cubes
- Lightly spray a 2 quart casserole dish with non stick cooking spray. Pour the pineapple mixture into the dish, and spread it/smooth it out evenly using the spatula.
- Bake (uncovered) at 350° for 40-45 minutes, or until the casserole's cooked through and the top's a gorgeous golden brown.
- Serve warm with ham. Enjoy!
Notes
- You can substitute unsalted butter if that’s all you have, but make sure you add about 1/4 tsp of salt to balance the sweetness.
- Make sure to use pineapples in heavy syrup for the best flavor. The extra sugar will help the top of the casserole brown nicely as it caramelizes.
- Be sure to remove the crusts from the bread prior to cubing it.
- Spray the casserole dish liberally with nonstick spray prior to pouring in the pineapple mix so it doesn't stick.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
I’m perplexed as to why other readers gave this recipe such low ratings. I’m thinking they may have never made scalloped pineapple before because this is the most basic and best recipe I have come across for this dish. I will tell you that when I use this recipe, I don’t cut off the crust and I use a whole store bought sliced Italian bread( Maier’s or house brand-not fresh from the bakery bread) except the heels( husband calls Dibs on heels for toast). It comes out terrific every time. Make sure that your butter is very soft but not melted when using and use a whole loaf. It microwave waves well in smaller portions for reheating leftovers.
Can this be made a day ahead
Yes! Just prepare everything to the point of baking, cover tightly, and refrigerate until ready to bake the next day.