Island Spiced Pineapple Stuffing

Get Ready for Island Vibes: Pineapple Stuffing is Here!

Ever get bored with the same old stuffing every year? Me too! That is why this year let's spice things up with this pineapple stuffing recipe .

It's sweet, savory, and totally unexpected. Get ready for a burst of tropical flavor!

Taste the Tropics in Every Bite

This isn't your grandma's stuffing. Think Caribbean sunshine meets Thanksgiving tradition. This is a sweet and savory stuffing that is a perfect tropical thanksgiving side dish .

It’s an island spiced stuffing with a hint of sweetness!

A Taste of Paradise

This pineapple stuffing recipe gives you a taste of paradise on a plate. It combines the familiar comfort of stuffing with the exotic allure of the islands.

It's easier than you think. Prep time? Just 25 minutes! Bake it for about 45. The total time is 1 hour and 10 minutes and it will feed 8-10 people.

Why You'll Love This Stuffing

Besides tasting amazing, this stuffing has some hidden health benefits. Pineapple is packed with Vitamin C and bromelain, an enzyme that aids digestion.

Serve it at your next holiday gathering. Watch your guests go wild for this pork sausage stuffing and macadamia nut stuffing .

This is one of the best holiday stuffing recipes . Honestly, this caribbean stuffing recipe is so good, you'll want to make it all year round!

Ready to get started? First, let's gather our ingredients. You'll need some bread, sausage, and of course, pineapple.

Island Spiced Pineapple Stuffing Recipe Card

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Preparation time:25 Mins

Cooking time:45 Mins

Servings:8-10 servings

Ingredients:

• 1 pound (450g) pork sausage, removed from casings
• 1 large yellow onion, finely chopped (approx. 1 cup)
• 2 celery stalks, finely chopped (approx. 1 cup)
• 1 red bell pepper, finely chopped (approx. 1 cup)
• 4 cloves garlic, minced
• 1/2 cup (1 stick, 113g) unsalted butter, melted
• 1 loaf (approx. 1 pound/450g) day-old crusty bread (sourdough, French bread, or similar), cubed
• 1 fresh pineapple, peeled, cored, and diced (approx. 3 cups) or 1 (20 ounce/567g) can pineapple chunks, drained well
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) pineapple juice (reserved from fresh pineapple or canned)
• 1/4 cup (50g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (optional, for a kick!)
• 1/2 cup (50g) chopped macadamia nuts, toasted
• 1/4 cup (15g) chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

• Brown the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain any excess grease.
• Add onion, celery, bell pepper, and garlic to the skillet with the sausage. Sauté until softened, about 5-7 minutes.
• In a separate bowl, whisk together melted butter, chicken broth, pineapple juice, brown sugar, cinnamon, nutmeg, cloves, and cayenne pepper (if using).
• In a large bowl, combine the bread cubes, sausage mixture, diced pineapple, and toasted macadamia nuts.
• Pour the wet ingredients over the bread mixture. Gently toss to combine, ensuring all the bread cubes are evenly moistened. Do not overmix.
• Transfer the stuffing to a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
• Garnish with chopped fresh parsley before serving.

Nutrition Facts

Calories:350

Fat:20g

Fiber:3g

Recipe Info

Category:Side Dish

Cuisine:Caribbean

Ingredients & Equipment For The Best Pineapple Stuffing Ever!

Alright, mate! Before we get our hands dirty with this incredible pineapple stuffing recipe , let's make sure we've got all our bits and bobs in order.

Trust me, this island spiced stuffing is well worth the effort! Get ready for a tropical thanksgiving side dish that will blow minds.

I'm telling you, It is a sweet and savory stuffing , a show stopper.

Main Ingredients: What You Need to Get Started

• Pork Sausage: 1 pound (450g). Look for good quality sausage. Italian or breakfast sausage works great. The better the sausage, the better the pork sausage stuffing !
• Aromatics: 1 large yellow onion, finely chopped. 2 celery stalks, finely chopped. 1 red bell pepper, finely chopped. 4 cloves garlic, minced. Fresh is best.
• Bread: 1 loaf (about 1 pound /450g) day-old crusty bread, cubed. Sourdough or French bread are my go-tos. Honestly, I sometimes just use whatever's on sale. Don't tell anyone.
• Pineapple: 1 fresh pineapple, diced ( 3 cups ). Or use a 20 ounce (567g) can of pineapple chunks, drained. Fresh pineapple makes the stuffing with pineapple taste AMAZING.
• Liquids: 1 cup (240ml) chicken broth, 1/2 cup (120ml) pineapple juice.
• Fat: 1/2 cup (1 stick, 113g) unsalted butter, melted. You can use salted butter but reduce salt.
• Nuts: 1/2 cup (50g) chopped toasted macadamia nut stuffing . These add a lovely crunch, but you can use walnuts or pecans if you’re feeling adventurous.
• Herbs: 1/4 cup (15g) chopped fresh parsley.

Seasoning Notes: It's All About That Flava!

Time to jazz things up. This caribbean stuffing recipe needs some love!

• Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves. These bring warmth and comfort.
• Sweetness: 1/4 cup (50g) packed light brown sugar. It balances the savory elements.
• Heat: 1/4 teaspoon cayenne pepper (optional). Just a pinch for a bit of zing!
• Other: Salt and freshly ground black pepper. Don't be shy, season generously. I never am!

Equipment Needed: Keep It Simple

You don't need fancy gadgets.

• Large Skillet or Dutch Oven: For browning the sausage and sautéing veggies.
• Large Bowl: For mixing everything together.
• 9x13 inch Baking Dish: For baking the pineapple stuffing with bread .
• Toasting Pan: For those lovely macadamia nuts. A baking sheet works too.
• Now, you're all set to make this holiday stuffing recipes a reality. I used to hate making stuffing until I tried this. Trust me. You'll love it.

Island Spiced Pineapple Stuffing: Your New Holiday Fave

Honestly, who needs another boring stuffing recipe? Not you, that’s for sure! This island spiced pineapple stuffing is about to blow your mind.

It's got that whole sweet and savory stuffing vibe going on. A tropical thanksgiving side dish that will wow everyone.

I'm talking juicy pineapple stuffing , delicious pork sausage stuffing , crunchy macadamia nut stuffing and a hint of spice.

Forget those holiday stuffing recipes you've seen. This one’s a game-changer.

I first made this a couple of years ago and OMG the compliments! It was a total "bake-off" moment, and now people request it every year.

You know? It's THAT good. And it's honestly not difficult at all, despite sounding fancy! It’s rated medium difficulty, but I promise you got this!

Prep Steps: Your Mise en Place Power-Up

Essential mise en place is key. Chop your veg, dice your pineapple, and cube that day-old bread. I use sourdough, but a French loaf works too.

Honestly, even a baguette will do in a pinch. Toasting the nuts before starting your pineapple stuffing recipe makes a big difference in flavor.

For time-saving organization tips , prep the ingredients the day before! Seriously, chopping onions when you're stressed is no fun. Trust me.

Also, be careful when browning the sausage. Don't want any grease splatters, yeah? No real safety reminders beyond that.

Step-by-Step to Pineapple Stuffing Perfection

1. Brown 1 pound (450g) pork sausage in a large skillet over medium heat. Drain the excess grease! Nobody likes a greasy stuffing.
2. Sauté 1 cup chopped onion, 1 cup chopped celery, 1 cup chopped bell pepper, and 4 minced garlic cloves with the sausage until softened, about 5- 7 minutes .
3. Whisk together 1/2 cup melted butter, 1 cup chicken broth, 1/2 cup pineapple juice, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp cayenne (optional) in a bowl.
4. In a large bowl, combine bread cubes, sausage mixture, 3 cups diced pineapple, and 1/2 cup toasted macadamia nuts.
5. Pour the wet ingredients over the bread mixture. Gently toss. Don't overmix!
6. Bake at 350° F ( 175° C) for 30- 40 minutes , until golden brown. It should reach 165° F ( 74° C) .
7. Garnish your awesome stuffing with pineapple creation with parsley and serve!

Pro Tips: Level Up Your Stuffing Game

Want to really impress? Toast your bread cubes before mixing. Honestly, this makes ALL the difference. It prevents the pineapple stuffing with bread from getting soggy.

A common mistake is using too much liquid. If using canned pineapple, drain it super thoroughly! You want flavor, not mush. The pineapple drainage is key! .

You can prep the sausage mixture a day ahead. Just store it in the fridge and add it to the bread mixture before baking.

Also, if you would like to make this a caribbean stuffing recipe , you can add jerk seasoning.

So there you have it! A seriously delicious and slightly unexpected pineapple stuffing . Get ready to be the star of the holiday dinner!

Recipe Notes for the Best Pineapple Stuffing Ever!

Alright, so you're about to make this awesome pineapple stuffing recipe . Before you dive in, let's go over some bits and bobs, yeah? I've made this tropical thanksgiving side dish more times than I can count, and trust me, these notes will help you nail it.

Honestly, stuffing with pineapple is such a crowd-pleaser.

Serving It Up: Plating and Perfect Pairings

Presentation matters! For that proper holiday feel, pile the island spiced stuffing high in a serving dish. Garnish with extra parsley for a pop of colour.

I always like to think, "Would the Queen approve?". It’s lovely served right alongside roast chicken or turkey, obviously! But you know what else? It's banging with glazed ham.

The sweetness of the pineapple stuffing cuts through the richness of the ham so well.

Don't forget the sides. Cranberry sauce is a must. The tartness balances the sweetness. And a light white wine like Pinot Grigio? Chef's kiss .

Storage Savvy: Keeping Your Stuffing with Pineapple Fresh

Right, so you've got leftovers? Don't fret! This sweet and savory stuffing keeps well. For the fridge, pop it into an airtight container and it'll be good for 3-4 days .

To reheat, a little splash of chicken broth helps to keep it moist.

Freezing is an option too. Let it cool completely first. Then, portion it out into freezer-safe bags. It’ll keep for up to a month .

When you're ready to use it, defrost it in the fridge overnight. Reheat in the oven. I find this especially useful as a base for some holiday stuffing recipes , so it's a win-win!

Tweaks and Twists: Variations on the Pineapple Stuffing Recipe

Fancy a change? No worries! For a veggie option, swap out the pork sausage stuffing with plant-based crumbles. Using vegetable broth instead of chicken broth is absolutely essential for a vegetarian or vegan stuffing with pineapple .

Want a bit of a kick? Add a tablespoon or two of jerk seasoning whilst browning the sausage. Omit the cinnamon, nutmeg, and cloves for that real caribbean stuffing recipe vibe.

Fancy using different nuts?. Why not use walnuts or pecans instead of macadamia nut stuffing ?

Nutrition Nuggets: A Quick Look at the Goodness

Alright, let’s be real, it's stuffing, so it's not exactly a health food. But, it does have some benefits. The pineapple contains Vitamin C and Bromelain, which are helpful to help with digestion and immunity.

This pineapple stuffing with bread provides carbs for energy, and the pork sausage provides some protein. But honestly? It’s all about the taste!

So there you have it, friends. Go forth and make some amazing pineapple stuffing ! You got this!