Pineapple Stuffing
Golden, juicy pineapple tidbits baked with sweet, toasty Hawaiian bread and savory herbs create a delicious stuffing that complements holiday ham or roast turkey.
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
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.
Melt 1/4 cup butter in a large skillet over medium heat. Add celery and onion; cook 10 minutes or until tender, stirring occasionally.
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.
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.