This old fashioned recipe for Scalloped Pineapple is the perfect side dish for ham. The casserole is sweet and custard-like, with crispy edges on top.
Featured Comment:
“This is a tradition in my family! One of my favorites. It’s good hot, it’s good cold, and my mother swears that it’s amazing hot with a scoop of ice cream.” -Kara
Pineapple is a classic pairing for ham, but this Scalloped Pineapple casserole takes it to another level!
This retro pineapple casserole shows up at Easter tables, church potlucks, and holiday dinners across the Midwest.
If you haven’t tried Scalloped Pineapple (also known as “Escalloped Pineapple” or “Pineapple Soufflé”), it’s a sweet casserole that’s similar to bread pudding, but with lots of pineapple inside. If you have tried it, you know what the fuss is all about!
It’s custard-like in the middle, with crispy edges, and lots of pineapple flavor. I’ve gotten notes from readers saying that their families have made this dish for generations. Most serve it with ham for Easter dinner or Christmas dinner, but a few mentioned that they serve it for dessert!
I chose this recipe from one of my vintage spiral-bound recipe books because it called for the least amount of sugar. It calls for one cup, whereas other recipes called for two cups or more. It’s just the right amount of sugar to let the flavor of the pineapple shine through.
Jump to:
Why You’ll Love This Recipe
- 10 minutes of prep time, 45 minutes in the oven. It bakes at 350° so you can cook another side or two at the same time.
- It uses only 1 cup of sugar to let the flavor of the pineapple stand out.
- The custard base keeps it soft, not soggy.
- The crispy edges provide a texture contrast—this is my favorite part!
- It’s the perfect pairing for ham (like my 3 Ingredient Glazed Ham).
Ingredients
Be sure to check the recipe card below for a full list of ingredients and instructions!
- Use a soft bread for this recipe, such as a French loaf from the grocery store bakery. You need lots of volume to soak up the eggs and butter. You can keep the crusts on. Day old bread works just fine.
- Salted butter is best for this recipe, to balance out the sweetness. If you’re using unsalted, add ¼ teaspoon of salt to the recipe.
- The original recipe called for a #2 can of crushed pineapple. They don’t call them that anymore! So use a 20-ounce can.
How to make Scalloped Pineapple
Start by cubing a soft loaf of bread (such as French bread) into 1-inch pieces. Keep the crusts on. Then, whisk together the eggs, sugar, melted butter, and crushed pineapple (juices and all).
Whisk until smooth, then fold in the cubed bread. Transfer to a greased 13×9-inch casserole dish.
Bake for 40–45 minutes at 350°F, or until the custard is set and the top is golden brown in spots.
Frequently Asked Questions
A soft French loaf, Italian loaf, or brioche is ideal for this recipe. A baguette is too crusty on the outside. The bread can be fresh or day-old, both work well.
I don’t recommend it. You need the pineapple juice from the can, in addition to the pineapple itself, for this recipe to work.
That is up to you! It is sweet, but it pairs really nicely with ham as a holiday dinner side dish. One reader says her mom serves it with vanilla ice cream for dessert, which sound like an excellent idea! My suggestion is to serve it for lunch/dinner as a side for ham, and then enjoy the leftovers for dessert another day (with ice cream, of course).
What to serve with Scalloped Pineapple Casserole
Since Scalloped Pineapple is sweet/tart, we’ll need some savory dishes to round out the meal.
- Brown Sugar Glazed Ham is the perfect main course to pair with Scalloped Pineapple.
- I love Creamed Corn Casserole for any and every holiday dinner. It’s so easy to make and throw in the oven along with everything else.
- Scalloped Potatoes with Ham is another dish that get gobbled up at holiday dinners.
- Who doesn’t love an Easy Green Bean Casserole? It’s a nostalgic dish that everyone remembers.
- Pineapple fans will enjoy another round with Pineapple Upside Down Cake (with boxed cake mix) for dessert.
📖 Recipe
Scalloped Pineapple Recipe
Ingredients
- ¾ cup melted salted butter (1½ sticks)
- 1 cup sugar
- 3 eggs
- 1 (20 oz) can crushed pineapple (with juice)
- 4 cups soft bread, cut into 1-inch cubes (such as French bread)
Instructions
- Grease a 13×9-inch casserole dish with cooking spray. Preheat oven to 350°F.
- In a large bowl, whisk together ¾ cup melted salted butter, 1 cup sugar, 3 eggs, and 1 (20 oz) can crushed pineapple (including the juice).
- Fold in 4 cups soft bread, cut into 1-inch cubes.
- Pour the mixture into the prepared casserole dish. Bake for 40–45 minutes, or until set.
- Best enjoyed warm from the oven!
I made this for Easter and it is so good, this recipe is a keeper!!
I’m so glad you enjoyed it! Thanks for your kind review, Karen!
Absolutely a delish side with ham!
Our family loves this!
This was a dish I tried for the first time at Easter. It was gobbled up completely! So, it will be on my Thanksgiving table as well.
Thanks for your kind review, Amy! Happy Thanksgiving!
Thank you so much for a baseline recipe to use what I had in house. I chopped up a can of pineapple slices, added a can of condensed milk and cut down to 1/2 cup sugar oh and added a teaspoonful of cinnamon. Otherwise followed your recipe. Highly recommend.
That sounds delicious! Thanks for sharing your take on the recipe!
Can you make this a day ahead and then cook it when its time?
Yes! Assemble, refrigerate, and bake when you are ready.
I love this recipe. I make it just when I want dessert for family and something sweet with my friends.