Pineapple Stuffing

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon kosher salt
4 eggs, large
1/4 cup minced green bell pepper
1/4 cup minced red onion
1/2 teaspoon dashes Mural of Flavor (Penzeys)  
20 ounces crushed pineapple in its own juice
5 slices soft bread*

Instructions

• Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
• Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
• Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next. 
• Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice. 
  
• Sweat the minced onions and bell peppers
• Fold in onions, bell peppers, and Mural of Flavor
• Tear or slice the bread into 1-inch pieces and fold it into the pineapple mixture.
• Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden. (bake for an hour uncovered, loosely cover with foil, leaving vents, and cook for another 30-45 minutes to firm up)
• Serve warm. 

Recipe Notes
*Use any kind of soft bread such as white bread, brioche, potato bread, or Hawaiian rolls.

Original Recipe from: bakingamoment.com