*I drained the pineapple in a sieve pressing down gently a few times to squeeze out additional juice. You don't have to press it until it's bone dry, just until it's not dripping lots of juice.
*You could also try fresh pineapple, but you may need to add some pineapple juice or veg/chicken broth if it's not a juicy pineapple.
*I used kosher salt, if you use table salt, reduce to 1/2 teaspoon, or to taste.
*If you use salted butter, reduce salt to 1/4 teaspoon, or to taste.
*Make sure to use a sturdy white bread. Pillowy light bread will not hold up well to all of this moisture, especially since we are not using stale or toasted bread.
*UPDATE 12-25-16: 1 slice of bread cut into about 1" squares= about 1 heaping cup of fresh bread cubes. I did not pack it into the cup, I just lightly place them.
*If your stuffing is in a dish where the foil will rest on top of it while baking, go ahead and give the foil a little spray with cooking spray to help prevent the stuffing from sticking.
*For the original sweet stuffing, use 1 stick (4 ounces) salted butter (melted), 1 cup sugar, 4 eggs, 1 (20 ounce) can of crushed pineapple, drained and 5 slices cubed white bread. Mix together and bake in prepared pan, uncovered, at 350 for about 1 hour.
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