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.
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.
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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.
- 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).
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.
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.
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!
📖 Recipe
Scalloped Pineapple
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.
