Scalloped Pineapple is the side dish I reach for when I want to make a regular dinner feel like a holiday meal without any fuss. Maybe you have a ham in the oven and you are craving something sweet-tart to round it out. Or maybe you need a cozy dessert-like casserole that still counts as a side and makes the kids cheer. This is the one. It is buttery, gently spiced, and it smells like pure comfort while it bakes. Let me show you how to make it come out golden and perfect every time.
Blue Ribbon Recipe
This is the dish that gets recipe card requests at church potlucks and family reunions. The texture is like soft bread pudding with juicy bursts of pineapple and a caramel-like edge that forms as the top browns. I call it my blue ribbon version because it is consistent, simple, and hits that sweet spot between dessert and side dish. It is not too fancy, and that is exactly why everyone loves it.
To set you up for success, a few quick points. Use room temperature butter and eggs so the mixture blends smoothly. Choose canned crushed pineapple in juice for even distribution and a bright flavor. And grab day-old sandwich bread or a soft white loaf. Slightly stale bread absorbs better, so your casserole bakes up custardy instead of soupy.
I have tested this with fresh pineapple too, and it works, but you will want to chop it very small and add a tablespoon of extra juice or water for moisture. Sweetness varies with fresh fruit, so taste and adjust the sugar if you go that route. For a bakery-style aroma, a whisper of cinnamon and vanilla deepens the flavor without overpowering the pineapple.
Why this recipe wins
It is budget friendly. It uses pantry staples. And it scales easily for a crowd. You can assemble it in the morning, chill, then bake before dinner. The leftovers reheat beautifully, which is good because this dish disappears fast. I have made this version for years and it never lets me down.
“I brought this to a neighborhood potluck and three people asked me for the recipe. One neighbor even said it tasted like the holidays at her grandmother’s house.”
Here is a little extra help for search engines and skimmers who want the highlights quickly.
How To Make Scalloped Pineapple
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar plus 2 tablespoons light brown sugar for topping
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice, well drained but reserve 2 tablespoons of juice
- 5 cups cubed day-old white bread or soft sandwich bread, 1 inch cubes
- 1 teaspoon ground cinnamon plus a pinch for sprinkling
- 1 pinch salt
- Optional: a small handful of sweetened shredded coconut or chopped pecans for the top
Step by step
- Heat the oven to 350°F. Grease a 9×13 inch baking dish with butter or nonstick spray.
- Cream the softened butter with the granulated sugar until fluffy. A hand mixer on medium works great.
- Beat in the eggs one at a time, then add vanilla, cinnamon, and a pinch of salt.
- Stir in the drained crushed pineapple and the reserved 2 tablespoons of juice.
- Fold in the bread cubes gently so they soak up the mixture without turning mushy.
- Spread into the prepared dish. Sprinkle the top with the brown sugar and a light dusting of cinnamon. Add coconut or pecans if you like a little crunch.
- Bake 40 to 50 minutes until the center is set and the top is deeply golden. If it browns too fast, tent loosely with foil.
- Rest 10 minutes so it settles into that perfect spoonable texture.
That is it. This Scalloped Pineapple comes together with the kind of ease we all need on busy days. The two biggest tips are simple. Do not skip draining the pineapple, and do not overmix after adding the bread. Those two steps keep the texture just right.
Make it your own if you want to. For a brighter citrus vibe, add a teaspoon of lemon zest. If you love warm spice, swap half the cinnamon for nutmeg. Want a little more toasty top? Dot with tiny pieces of butter before baking and broil for 1 to 2 minutes at the end, watching closely.
Make ahead and storage
Assemble, cover, and refrigerate up to 12 hours before baking. Add 5 to 10 extra minutes to the bake time if it is cold going into the oven. Leftovers keep covered in the fridge for 3 days. Reheat individual servings in the microwave or warm the whole dish in a 300°F oven until hot in the middle. For food safety, aim to reheat to 165°F. It also freezes well in portions. Thaw overnight in the fridge and reheat gently to keep the texture soft.
Nutrition Facts (per serving)
Homey casseroles like this are comfort food, so I like to be transparent about what is in each serving. Assuming 12 servings from a 9×13 dish, each portion is roughly 300 calories with about 10 grams of fat, 6 grams saturated fat, 46 grams of carbohydrates, 34 grams of sugars, 3 grams of protein, 2 grams of fiber, and around 220 milligrams of sodium. These are estimates, of course, and will vary with the brands you use and any toppings you add.
If you want to pull back the sweetness just a bit, reduce the granulated sugar to 3/4 cup. You can also swap in half whole wheat bread to add fiber and a slightly nutty note. Using unsweetened pineapple will lower sugar a little, and you can cut the brown sugar topping in half without losing that lovely caramelized finish.
Lighten it up
Try 6 tablespoons of butter instead of a full cup, stick with 3/4 cup sugar, and add an extra egg white for structure. The texture stays cozy but the numbers slim down. If you are baking for someone watching saturated fat, use a neutral oil for part of the butter and keep the cinnamon heavy for that warm flavor we all crave.
What to Serve with Scalloped Pineapple
This sweet, custardy side loves a savory partner. It cuts through salty mains and gives the plate a balanced feel. Here are pairings that never fail at my table.
- Glazed ham or smoked ham steaks for that sweet-salty harmony.
- Roast chicken or rotisserie chicken for an easy weeknight win.
- Pulled pork or pork tenderloin for backyard barbecue vibes.
- Grilled sausages with onions and peppers to add a little zip.
- Holiday spreads alongside green beans, mac and cheese, and rolls.
Serve it warm with a big spoon, and do not overthink it. A simple leafy salad or steamed green beans on the side will keep the meal fresh and light. If you want to nudge it toward dessert at a casual potluck, add a small dollop of lightly sweetened whipped cream. It is still a side, but nobody will complain.
Even More Nostalgic Side Dishes
If you are leaning into cozy classics, a few more dishes round out the table and scratch that memory-lane itch. A creamy corn pudding is always a crowd pleaser, and it bakes at the same temperature, which makes planning easy. Green bean casserole with a crispy onion top brings crunch and a savory punch that contrasts nicely with the sweet notes in the pineapple dish.
Broccoli cheese rice casserole is another big favorite with the kids. The rice soaks up the cheesy sauce and sits well on a buffet. Sweet potato casserole with a pecan crumble top edges closer to dessert territory, but it pairs beautifully with poultry and pork. If you need a cool option, old-school ambrosia salad delivers citrus, marshmallow fluff, and a tropical vibe that plays well with the pineapple theme.
The big idea is to mix textures. Pair creamy with crisp, sweet with savory, and soft with something that crunches. That is how you build a plate that feels abundant without being heavy. And when in doubt, add a basket of warm dinner rolls. A little bread always brings people together.
Common Questions
Can I make Scalloped Pineapple ahead? Yes. Assemble and chill up to 12 hours. Bake straight from the fridge, adding a few minutes if needed.
Do I have to use crushed pineapple? It works best because it distributes evenly. If using chunks, chop them small and measure by weight to match the can size.
Why is my casserole soggy? It is usually from excess juice. Drain well and use day-old bread so it absorbs properly.
Can I cut the sugar? Absolutely. Reduce to 3/4 cup and taste the mixture. The pineapple brings plenty of natural sweetness.
How do I reheat leftovers? Warm in a 300°F oven until hot or microwave in short bursts, stirring gently for even heating.
A Sweet Send Off
There are meals that feel like a hug, and this dish is one of them. The tender bites, the buttery edges, the fruity aroma that fills the kitchen, it all adds up to something special. If you have never made Scalloped Pineapple at home, it is time to try. Keep the ingredients simple, follow the easy steps, and enjoy the smiles around your table. 
Scalloped Pineapple
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting side dish that combines buttery, gently spiced bread with juicy pineapple, perfect for any festive meal.
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 2 tablespoons light brown sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice, well drained (reserve 2 tablespoons of juice)
- 5 cups cubed day-old white bread or soft sandwich bread
- 1 teaspoon ground cinnamon
- 1 pinch salt
- Optional: a small handful of sweetened shredded coconut or chopped pecans
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Cream the softened butter with the granulated sugar until fluffy.
- Beat in the eggs one at a time, then add vanilla, cinnamon, and a pinch of salt.
- Stir in the drained crushed pineapple and the reserved juice.
- Fold in the bread cubes gently.
- Spread into the prepared dish, then sprinkle with brown sugar and cinnamon. Add coconut or pecans if using.
- Bake for 40 to 50 minutes until the center is set and the top is golden.
- Let rest for 10 minutes before serving.
Notes
Use room temperature ingredients for better mixing. Leftovers can be refrigerated for 3 days or frozen in portions.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 34g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 180mg