Holiday Pineapple Stuffing Bake Food

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 oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
• In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
• Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

HOLIDAY PINEAPPLE STUFFING BAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 9-inch baking pan.
• In a medium bowl cream the butter or margarine with sugar and salt (if using) until fluffy.
• Add in eggs and beat until well combined.
• Mix the drained crushed pineapple and the bread cubes.
• Transfer to prepared baking dish.
• Bake for 1 hour (allow to sit for about 5-10 minutes to firm up).
• Delicious!

HAWAIIAN SWEET BREAD HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.

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.

GRAMMY SMITH'S PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart baking dish.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; add eggs and beat until smooth. Stir crushed pineapple and juice into creamed butter mixture until evenly incorporated. Fold bread into pineapple mixture; transfer to the prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until lightly browned and set, about 1 hour.

PINEAPPLE STUFFING

Steps:

• Preheat oven to 375.
• Grease a 1 1/2 quart cassarole dish.
• Combine and mix all ingredients thoroughly and place in baking dish.
• Bake for 30-35 minutes, until golden brown.

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 RAISIN STUFFING

Steps:

• In a small bowl, cream the butter, sugar and cinnamon. Add eggs, one at a time, beating well after each addition. Stir in pineapple and raisins. Place stuffing croutons in a large bowl; stir in pineapple mixture., Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 325° for 60-75 minutes or until a thermometer reads 160°.

PINEAPPLE STUFFING CASSEROLE RECIPE - (4.4/5)

Steps:

• Cream butter and sugar together in mixing bowl. Add eggs, then milk. Mix well. Add pineapple. Fold in bread. Pour into casserole, bake uncovered at 350°F oven. Bake 40 to 45 minutes.