Pineapple Stuffing
Nonstick cooking spray
10 slices white sandwich bread, cut into 1 1/2-inch cubes (about 6 cups)  
1 stick (8 tablespoons) unsalted butter, softened at room temperature  
3/4 cup granulated sugar  
1/4 cup packed dark brown sugar  
5 large eggs  
1 teaspoon vanilla extract  
One 20-ounce can crushed pineapple, juice reserved  
Kosher salt
Instructions:
Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.  
Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.    
Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.  
