Perfect as a side dish or a dessert, this Easy Pineapple Souffle has only a handful of ingredients and is ready to go in your oven in just minutes! Great as a side dish for your Easter Ham, it’s a fun, new recipe to share with friends and family!
Are you ready for this Pineapple Souffle? Just the right amount of sweetness, topped with a crunchy cinnamon crust. You’ve never had anything quite like this before, I promise! But, wait, I’m getting ahead of myself!
Ohhh, Pineapple, where have you been all my life. I honestly have never been a huge fan of pineapple. But we went to Hawaii a couple summers ago and toured the Maui Gold Pineapple Farm. That was actually my first time really giving the Pineapple a chance. Every member of my family got a pineapple to take back to our rented house and we spent the rest of the week making tons of pineapple recipes.
Since then, we’ve sprinkled this site with some delicious Pineapple Recipes. From a Pineapple Pretzel Salad and Pineapple Sunshine Cake to this Orange Pineapple Cake (AKA Pig Pickin’ Cake), we’ve had some fun recipes on here. We also have this recipe for Slow Cooker Ham and Pineapple. There is just something about mixing together the salty, savory taste of ham with the sweetness of pineapple!
That combo of sweet and savory is what makes this Pineapple Souffle such a great side dish idea for Easter celebrations. You can also serve it with pork too! Any salty meat will work! And, with only 6 easy ingredients and a couple minutes of prep, it will take a lot of the stress out of your Holiday meal!
So, what is a Pineapple Souffle? The best way to describe it is that it is sort of like a bread pudding with a slight pineapple twist. And, while it does have both white sugar and brown sugar, you can adjust both to make this dish a little less sweet for a more traditional side dish.
Ready to get started? Here is what you’ll need:
- 1 can, 20 oz, crushed pineapple, drained
- 1 cup white sugar
- 6 eggs
- 1/2 cup, 1 stick, butter, melted
- 5 slices white bread, cut into 1/2″ cubes
- 2 tablespoons brown sugar
Can You Make Pineapple Souffle Ahead Of Time?
The short answer is: I haven’t tried it. I did some research on the web and it seems like some people say you can make this up to 3 days ahead of time and keep it in the fridge. Honestly, having that bread sitting there soaking up all the liquids for 3 days sounds like it wouldn’t work out very well. So, personally, I’d advise against it. But, if you do try it, let us know how it turns out in the comments!
Notes, Tips and Suggestions
- We kept the crust of our bread on. You may like this recipe better with all the crust cut off. Your choice!
- It says so in the directions, but make sure you drain the pineapple well before putting it in this dish!
- We used canned crushed pineapple, but you can also use canned diced
- pineapple if you’d like.
- We really love the brown sugar topping that gives it a little “crisp”. If your pineapple souffle is done but you need your topping a little crispier, just put it on “low broil” for a couple minutes. Watch it carefully!
- Garnish with some fresh pineapple slices of maraschino cherries.
- This dish does have egg in it. I wouldn’t leave it out at room temperature for more than a couple of hours.
Items To Help With This Recipe
- BAKING DISH WITH LID– It’s great to use these baking dishes because they come with their own lid that locks on so you can just keep leftovers right in there.
- MIXING BOWLS WITH LID– You also gotta check out this set of mixing bowls that come with fitted lids. You get 6 different sizes for a super affordable price!
I hope you enjoy this easy recipe for Pineapple Souffle. Let me know how it turns out for you in the comment section!
Easy Pineapple Souffle
- 1 can 20 oz, crushed pineapple, drained
- 1 cup white sugar
- 6 eggs
- 1/2 cup 1 stick, butter, melted
- 5 slices white bread cut into 1/2" cubes
- 2 tablespoons brown sugar
- Preheat oven to 350 and grease a 2-1/2 quart baking dish with nonstick cooking spray. Set aside.
- Add pineapple, sugar and eggs to a bowl and mix well.
- Stir in butter and bread and mix.
- Pour into prepared pan and sprinkle with brown sugar.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool slightly and serve warm.
Comments & Reviews
Sandy Wark says
This is a delicious side served with Ham, Pork or Sausage dishes. Or can also be served as a dessert by itself or topped with whipped cream & a 🍒 cherry on top or a scoop of your favorite Ice Cream frizzed with chocolate.
Ms Diane Woods says
If this is an alternative flavor for bread pudding, then I’m all in. Sounds delicious 😋
I hope you try it! Come back and let us know what you think!
This is delicious and so so easy to make! Love this.
Thank you, I am so glad you enjoyed our recipe!
Jeanne C. says
Can this by chance be frozen? TIA
I have not tried it. I wouldn’t think it would be very freezer friendly.
Gotta try adding grated potatoes n cubed ham n a bit of grated cheese. Might just make it a terrific breakfast casserole!
Can you make this with biscuits
We haven’t tried that. But I don’t see why not. If you do, come back and let us know how it turned out!
Bernadette K says
Hello Bubba Pie! 1st time post-er 😉 I have saved several of your recipes, tips & recommendations since learning of you a few months ago. I like that your recipes are for the average home cook but with just enough flair to stretch our confidence & skills. Your corn souffle was a hit at Christmas!! I also purchased a new casserole dish from your advertiser🙄😊
I’d like to try this pineapple souffle for our senior complex “spring,” potluck which means I need the dish to serve 40 – 50 people (small portions). How do I do that without using 5 small dishes? Can I double or triple the recipe & use two 9×13 pans? What would temp be & time in oven? Sure hope there’s a solution! Either way, thanks for this site & your hard work putting it all together! God bless & Happy Easter (a little in advance😊).
Thanks so much for the wonderful comment. It really makes us feel good to hear this! Regarding your question…. We haven’t tried making it in a larger dish, so we aren’t sure. I’m thinking you could just double or triple the ingredients and put them in a couple larger casserole dishes. I’d keep the same oven temp and just keep an eye on it and keep testing to see if the toothpick comes out clean to see if it’s done. If it’s not done and the top of the souffle starts burning, you could maybe put some aluminum foil over it. Hope it works out for you! And Happy Easter to you!
How long does it take to warm up this dish ? I made it the night before and need to warm up before serving
I’ve made something very similar before and This recipe is absolutely wonderful.
Can I use pineapple tidbits instead of crushed?
I’m sure you could. We haven’t tried that.
KC from AZ says
This looks delish, however my table has about 18 people around it for Easter. Has anyone doubled the recipe and baked in a 13 x 9?
I am making this today but only have 4 eggs, do you think that would be okay?