Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the 10 cups of cubed bread, ensuring the bread is slightly stale.

Melt 1/4 cup of unsalted butter in a skillet over medium heat and sauté the chopped celery and onion until soft, about 5 minutes.

Add the sautéed vegetables, drained crushed pineapple, remaining melted butter, sugar, ground cinnamon, salt, and black pepper to the bowl with the bread; stir gently to combine.

Pour in the chicken or vegetable broth gradually, mixing until the bread is moistened but not soggy.

Grease the 9x13 inch baking dish with cooking spray or butter, then transfer the stuffing mixture into the prepared dish.

Bake for 30 minutes in the preheated oven or until the top is golden brown and crispy.

Remove the stuffing from the oven and let it cool for 5 minutes before serving.