Baked Pineapple

There’s something extra special about recipes that come from the people we love most, and this baked pineapple is one of those treasures. My grandmother Friant was an incredible cook, and holidays at her house were always filled with warmth, laughter, and the kind of food you never forget. This dish brings me right back to those special moments. It’s the kind of recipe that turns an ordinary gathering into something truly meaningful, just like she always did. 💛

💕 Why You’ll Love This Recipe:

• Perfect for brunch, Easter, or potlucks
• Uses simple pantry ingredients
• Sweet, buttery, and lightly tangy
• Feels fancy but is super easy

If you love this recipe you'll also need to try my Four Cheese Mashed Potatoes and Creamy Cauliflower and Broccoli Salad with Honey Dijon Dressing

Ingredients:

Jump to:

• 💕 Why You’ll Love This Recipe:
• Ingredients:
• Instructions:
• 🍍Helpful Tips & Tricks:
• Make Ahead Tips:
• Storage Tips:
• FAQ's:
• Substitutions & Variations:
• Recent Recipes:
• Baked Pineapple

Instructions:

1. Preheat oven to 350°F and lightly grease an 8 by 8 baking dish.

2. In a mixing bowl, beat the eggs until smooth.

3.Add in the crushed pineapple (with juice), flour, sugar, and salt.
Stir until fully combined.

4. Remove crusts from the brioche bread (this is a nice sturdy bread) and butter each slice.

5. Cut the bread into bite-sized cubes.

6. Gently fold the bread cubes into the pineapple mixture, making sure all pieces are coated.

7. Transfer everything into your prepared baking dish and press the bread down slightly so it soaks up the mixture.

8. Let it sit for 15 minutes to absorb all that goodness.

9. Bake for 45 minutes, or until the top is lightly golden and the center is set (no longer overly moist).

10. Let cool slightly, then serve warm and enjoy!

🍍Helpful Tips & Tricks:

• Don’t drain the pineapple—that juice is key for the custardy texture
• Brioche makes it extra rich, but you can use challah or white bread if needed
• For a golden top, lightly brush extra butter on top before baking
• Want extra texture? Sprinkle a little sugar on top before baking

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Make Ahead Tips:

• Prep the night before: Assemble, cover, and refrigerate. Let sit out 20–30 minutes before baking.
• Short on time? Let it soak for 30–60 minutes before baking.
• Bake ahead: Store in the fridge up to 3 days and reheat before serving.
• Freezer friendly: Freeze after baking, then thaw and warm when ready.

Storage Tips:

• Refrigerate: Cover leftovers tightly and store in the fridge for up to 3 days.
• Reheat: Warm in the oven at 325°F or microwave individual portions until heated through.
• Keep it moist: Cover with foil when reheating to prevent drying out.
• Freezing: Freeze after baking for up to 2 months. Thaw overnight in the fridge and reheat before serving.

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FAQ's:

Is this more like dessert or a side dish?
It can be both! It leans sweet like dessert but fits right in at brunch or holiday meals.

Can I use fresh pineapple?
Yes, but you’ll need to add a little extra juice to mimic the canned version.

How do I know it’s done?
The center should be set and not jiggly, with a lightly golden top.

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Substitutions & Variations:

• Bread swap: No brioche? Use challah, Hawaiian rolls, or even soft white sandwich bread.
• Make it less sweet: Reduce sugar slightly or use unsweetened crushed pineapple.
• Add coconut: Stir in shredded coconut for a tropical twist.
• Nutty crunch: Add chopped pecans or walnuts for texture.
• Flavor boost: Mix in a splash of vanilla extract or a pinch of cinnamon.
• Extra buttery top: Dot the top with a little extra butter before baking for a golden finish.
• Dairy-free option: Use dairy-free butter. Everything else stays the same!

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