First Step: Preheat and prep ingredients Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish or a 1½ quart casserole dish with cooking spray or butter. Dice or cube your bread into 1-inch pieces if not pre-done. Drain or reserve the juice of the canned crushed pineapple based on desired moisture.

Second Step: Prepare wet mixture In a large mixing bowl, beat the butter, granulated sugar, salt, and cinnamon together until smooth and creamy. Add the eggs one at a time, beating well after each addition for thorough incorporation.

Third Step: Combine pineapple and bread Stir in the crushed pineapple along with its reserved juice to add natural moisture. For a drier texture, drain pineapple before mixing but retain the juice to add as needed. Fold in the bread cubes gently, ensuring they are evenly coated with the wet ingredients using day-old or lightly toasted bread improves texture and reduces sogginess.

Fourth Step: Let mixture rest Transfer the stuffing mixture to your prepared baking dish and let it sit for 10-15 minutes. This allows the bread to soak up the juices evenly, ensuring a moist interior once baked.

Fifth Step: Bake and crisp Bake uncovered in the preheated oven for about 1 hour, or until the top becomes golden brown and the stuffing sets firmly. Around 50 minutes in, check the baking progress; if the top is browning too quickly but the inside isn’t set, cover loosely with foil to prevent burning and continue baking for the remaining time.

Final Step: Optional toppings and serving For a crispy, caramelized finish, sprinkle light brown sugar on top before baking or add a crumble topping made from melted butter and dark brown sugar. Serve warm alongside pork, ham, roasted chicken, or turkey for a delicious sweet and savory complement.