Serves

12

Prep time 25 minutes

Cook time 1 hour

Ingredients

2 loaves King’s Hawaiian® Original Hawaiian Sweet Sliced Bread, cut into 1/2-inch pieces

1/4 cup butter, plus more for greasing baking dish and foil

1 cup diced celery

1 cup diced onion

1 can (14.5 oz.) College Inn® Chicken Broth (1 3/4 cups)

1 tsp. fresh or dried thyme

1 tsp. salt

1/2 tsp. dried sage

1/2 tsp. black pepper

1 can (20 oz.) Del Monte® Deluxe Gold® Pineapple Tidbits, drained

1/2 cup chopped fresh parsley, loosely packed

1 Tbsp. finely grated orange zest

Shop This Recipe

Directions

  1. Preheat oven to 325°F. Arrange bread cubes on 2 large, rimmed baking sheets (1 loaf per pan). Bake 10 minutes; toss and bake another 5 to 10 minutes until light golden brown. Transfer to a very large heat-proof bowl and set aside. Grease a 13x9-inch baking dish and 1 side of a large piece of foil; set aside.

  2. Melt 1/4 cup butter in a large skillet over medium heat. Add celery and onion; cook 10 minutes or until tender, stirring occasionally.

  3. Stir in broth, thyme, salt, sage and pepper; bring just to a boil and remove from heat. Stir in pineapple, parsley and orange zest; add to bread cubes and gently fold until evenly moistened.

  4. Loosely spoon stuffing into prepared dish; cover tightly with foil greased-side-down. Bake 20 minutes. Remove foil and bake 10 to 15 minutes until top is golden brown and center is heated to 165°F.

Try These Other Delicious Recipes

View All Recipes

Cauliflower & Peas au Gratin

Cook Time: 50 Minutes

View Recipe

Three Cheese Mac & Cheddar with Peas

Cook Time: 40 minutes

View Recipe

Fluffy Mashed Potatoes

Cook Time: 30 minutes

View Recipe

Green Bean Casserole

Cook Time: 30 minutes

View Recipe

Skillet Corn Casserole

Cook Time: 45 minutes

View Recipe