Scalloped Pineapple

This old fashioned recipe for Scalloped Pineapple is the perfect side dish for ham. It’s sweet and custard-like, with crispy edges on top.

white casserole dish filled with scalloped pineapple.

When I’m thumbing through vintage recipe books, I like to look for similar recipes. Variations of this Scalloped Pineapple recipe kept appearing over and over, so I knew it must have been a good one.

And I can confirm—it is! I chose a recipe with the least amount of sugar. This one calls for one cup, whereas other recipes called for two cups or more.

While I’m sure the recipes with more sugar are delicious, this one has just the right amount of sweetness to let the pineapple flavor really shine.

It’s the perfect pairing for a ham (like my 3 Ingredient Glazed Ham). And it would be a gorgeous addition to a holiday table.

Jump to:

Ingredients

cubed bread, crushed pineapple, eggs, sugar, and butter.

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.
  • Salted butter is best for this recipe, to balance out the sweetness. If you’re using unsalted, add ½ 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. The crust can stay!

Then, whisk together the eggs, sugar, melted butter, and crushed pineapple (juices and all).

egg and butter mixture in a white bowl with a whisk.

Whisk until smooth, then fold in the cubed bread.

Transfer to a greased 13×9-inch casserole dish.

casserole dish with cubed bread in a egg and sugar mixture.

Bake for 40–45 minutes at 350°F, or until the custard is set and the top is golden brown in spots.

Storage and reheating

Scalloped Pineapple (some recipe books call it “Escalloped Pineapple”) is best enjoyed straight from the oven. The top stays the crispiest that way!

However, you can refrigerate this for up to 5 days. Reheat it in the microwave or in a 350°F oven until warmed through.

I don’t recommend freezing this dish, as the freezing/thawing process will make it soggy.

serving of scalloped pineapple on a plate with two ham slices.

Can I use chunk pineapple instead?

You can substitute one 20-ounce can of chunk pineapple in place of the crushed pineapple. Drain half of the juice and include the other half of the juice in the recipe (whisk it into the egg and sugar mixture).

What to serve with Scalloped Pineapple

Ham is a natural pairing for Scalloped Pineapple. With a Corn Casserole and Scalloped Potatoes on the side, you’ll have a feast that’s filled with nostalgic flavors!

the top of a casserole dish filled with scalloped pineapple.

📖 Recipe

scalloped pineapple in a white casserole dish.

Scalloped Pineapple

Published by Kate
This old fashioned recipe is the perfect pairing for ham. It's lightly sweet, with a custard-like interior and a crispy top.
5 from 2 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 236 kcal

Ingredients
  

  • ¾ cup salted butter, melted (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 the melted butter, sugar, eggs, and pineapple (including the juice).
  • Fold in the cubed bread.
  • Pour the mixture into the prepared casserole dish. Bake for 40–45 minutes, or until set.
  • Let cool slightly before serving.

Notes

You can replace the crushed pineapple with pineapple chunks. Use a 20-ounce can, and drain half of the juice off before adding the pineapple and the rest of the juice to the recipe.
Leftovers can be kept for up to 5 days in the refrigerator. Reheat in a 350°F oven or in the microwave (the topping may not be as crisp as the day you made it). 
I don’t recommend freezing this dish—the freeze/thaw process will make it soggy. 

Nutrition

Calories: 236kcalCarbohydrates: 29gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 71mgSodium: 164mgPotassium: 89mgFiber: 1gSugar: 24gVitamin A: 438IUVitamin C: 4mgCalcium: 22mgIron: 1mg
Keyword scalloped pineapple
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