Pineapple Souffle Recipe – Lightened-up!

Dessert or a side dish? Either way, this Pineapple Souffle recipe is a sweet and buttery holiday favorite. We’ve lightened it up and show you how to make a vegan version too!

Pineapple Souffle Recipe on plate

I give myself permission to try anything on the holiday dinner table…in moderation. Then there’s my sister’s pineapple souffle. Sigh…it’s hard to keep things under control.

It’s always a side at our festive holiday meals. But, it most definitely should be a dessert. (The same with sweet potato casserole topped with marshmallows. I’m just sayin’.)

But, it’s always a side at our house. So, I let my guard down and indulge a little more that I would otherwise. I’ve always turned a blind eye as to exactly why it is so delicious. It’s full of pineapple. Pineapple is sweet. And, pineapple is healthy. Right?

How to Lighten-Up this Pineapple Souffle Recipe

In the spirit of eating healthy, I finally looked behind the curtain and decided to do a makeover of her recipe. It still retains its irresistible appeal, but has fewer calories and is a little healthier. It can be made with eggs or egg-replacer. The one pictured is vegan.

Here’s how I lightened-up this pineapple souffle recipe:

1. Replace the soft white bread cubes with whole wheat cubes. Another option is to use half of each type of bread. Remove hard crusts to keep it soft. Or, use your favorite gluten-free bread for Gluten-free Pineapple Souffle.

2. Cut back on the butter and sugar. It’s still super sweet and buttery.  (I already cut back the amounts in the recipe below, but feel free to cut a little further.) I also bake with a half sugar/half Stevia blend these days. Follow package directions.

Believe it or not, this is an Eggless Pineapple “Souffle” recipe so my darling daughter with an egg allergy could enjoy it. It’s not as fluffy as the version with eggs. But, there were no complaints…from anyone, including my other family members that are very particular about this holiday staple. This is one dish that everyone enjoyed!

Follow the instructions below and include some or none of these suggestions!

Eggless Pineapple Souffle Recipe in baking dish

Sweet and buttery pineapple coats whole wheat bread cubes that are baked until hot and bubbly. It’s served warm and topped with cinnamon and powdered sugar. Add a little ice cream and you’ll have no choice but to call this dessert. 🙂

Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

5 from 2 votes
Pineapple Souffle Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Pineapple souffle is a sweet and buttery holiday favorite. We've lighted it up and show you how to make it vegan too and it's still irresistible.
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 370 kcal
Author: Marjory Pilley
Ingredients
  • 1/2 cup butter or vegan substitute softened
  • 1/2 cup Stevia sugar blend or 1 cup sugar
  • 2 Eggs or equivalent Egg-Replacer
  • 20 ounces crushed pineapple drained
  • 4 cups bread cubes hard crusts removed, approximately 8 slices of bread (preferably whole wheat)
  • 1 Tablespoon Cinnamon
  • Powdered sugar optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar in a large bowl.

  3. Add eggs or egg-replacer and stir until well combined.
  4. Stir in the crushed pineapple.
  5. Mix in bread cubes until all cubes are slightly wet.
  6. Pour mixture into a baking dish and use a fork to evenly distribute ingredients. (I used an 11 x 8 small lasagna dish. A 9 inch round casserole dish would work as well.)

  7. Sprinkle cinnamon on top.
  8. Bake for approximately 45 minutes or until it is bubbly and top starts to brown.
  9. Shake powder sugar over the top, if using.
  10. Serve warm or at room temperature.
Nutrition Facts
Pineapple Souffle Recipe
Amount Per Serving
Calories 370 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 95mg 32%
Sodium 306mg 13%
Potassium 230mg 7%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 32g
Protein 7g 14%
Vitamin A 12%
Vitamin C 10.8%
Calcium 6.8%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Tested this out for our Easter dinner using egg and it was fantastic. Can’t wait to have it again.

  2. christopher kates says:

    Oh man! This looks beyond delicious. I am going to make this as soon as possible. Well done! I can’t wait to try this either. My most favorite hobby is trying out new recipes. Since I’m engaged in my work I don’t get much time now a days to tryout everything posted here but I had tried most of them and almost all came out really tasty at my first try itself

  3. marleen says:

    Mmmmm, that all say. Its yummy for your tummy.

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