Scalloped Pineapple

Scalloped pineapple is a simple side dish or dessert that will impress any crowd. Using just a few ingredients, this sweet pineapple bread recipe is recipe for holidays, picnics, potlucks, and Sunday dinners. You can make this ahead of time & double the recipe to feed a larger crowd. 

It’s very rare that I get a recipe from my Dad. This scalloped pineapple first popped into my inbox back in 2014. My father tried it at his company’s potluck & immediately had his co-worker Bill email him the recipe. I made it & was instantly hooked. Here is a slightly modified version. Thank you Bill!!  

Ingredients For Scalloped Pineapple

• Dry Bread Cubes
• Pineapple Chunks
• Eggs
• Brown Sugar
• Butter (melted)

How To Make Scalloped Pineapple

1. Preheat oven to 350 degrees. 
2. Spray a 2-quart baking dish with cooking spray. 
3. In a large bowl, toss together the bread cubes & pineapple chunks. Pour the mixture into the greased baking dish.
4. Mix together the eggs, brown sugar, and butter. Pour the mixture on top of the pineapple. 
5. Cover with foil & bake at 350 degrees for 30 minutes. Uncover and bake an additional 5-10 minutes.

What Type Of Bread To Use

Technically you can use your preferred bread with this recipe whether it be white bread, challah bread, wheat bread, etc. What you see here in the pics is French bread. Dry or stale your bread. You can do this overnight by leaving the bread out at room temperature or in the oven by baking at 275 for 40 minutes.

How To Serve This

Scalloped pineapple is meant to be served as a side dish. This is a great side dish for Easter served with ham. Because of the amount of sugar and butter, personally I find this too sweet to be served as a side dish. I like to serve this for dessert topped with whipped topping. 

Make This Ahead Of Time

I tend to serve this recipe during the holiday season, particularly Easter, Thanksgiving, and Christmas. I’m usually very busy cooking these mornings; one thing I love about this recipe is that you can save time and make it ahead of time. Add all the ingredients to the greased baking dish as instructed. Place the baking dish in the refrigerator until it’s baking time. You can make this up to 24 hours ahead.

FAQs & Tips

• Store leftover scalloped pineapple in the refrigerator for up to 4 days or in the freezer for up to 2 months.
• Use your preferred bread for the bread cubes. I used a loaf of French bread.
• Get creative! Add additional ingredients like cherries, raisins, cranberries or chopped nuts.  
• Save the pineapple juice from the 20-ounce can of pineapple chunks. Drink it, re-use it smoothies or recipes or pour it on top of the bread mixture before baking.

Side Dishes

Pineapple Casserole

Creamed Corn

Easy Macaroni Salad

Southern Corn Pudding

Black-Eyed Pea Salad