Hawaiian-Inspired Pineapple Stuffing Recipe

Besides Thanksgiving and Christmas, most people don't eat stuffing. The dish doesn't prevent you from eating it on a regular night.

– 1 package Hawaiian sweet roll – 1 (12-ounce) can Spam – 6 + 2 tablespoons unsalted butter (one stick), divided – 1 medium yellow onion – 1 teaspoon kosher salt, or to taste – 1 cup pineapple chunk – 1 ¼ + ¼ cups chicken stock, divided – 1 egg – ⅓ cup unsweetened shredded coconut



Start oven at 350 F. Rip rolls into 1-inch pieces. Parchment-lined sheet pan, spread evenly. Toast 10 minutes in oven.

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Roughly chop onion. In a skillet, melt 6 tablespoons butter. Sauté onions until soft and fragrant over medium heat. Sprinkle a few pinches of salt and set aside.

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Blend Spam, pineapple, onions, 1 ¼ cups stock, and chile paste in a bowl. Season with salt to taste. Put bread in a buttered casserole. 

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Cover and mix Spam mixture with a wooden spoon. Boost stock as needed. Soaked bread should not fall apart. 

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Put pea-sized pieces of butter on the stuffing and sprinkle with coconut. Bake for 30 minutes under foil.

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Uncover and bake until golden brown, 20 minutes more. Warmed serving. If desired, add coconut and chile sate paste.

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