A few years back I found myself celebrating Thanksgiving at my sister’s house in Mississippi. The menu was similar to our Yankee upbringing, with one exception: pineapple casserole. When my sister first told me what it was, I thought she was pulling my leg. Pineapple baked with cheese and topped with crackers?
I have to say, I was pleasantly surprised by this classic Southern dish. If you like the sweet and salty combination of pineapple on a pizza, this casserole is right up your alley. It’s a staple on many holiday menus because it pairs well with turkey and ham. Give it a try this Easter or Thanksgiving.
What Is Pineapple Casserole Made of?
This classic Southern casserole is made with pineapple chunks, shredded cheddar cheese, and crushed Ritz crackers. It all comes together with sugar, flour, and butter.
Can I Make Pineapple Casserole Ahead of Time?
It’s possible to make pineapple casserole ahead of time. Once the pineapple mixture has been added to the casserole dish and topped with cheese, cover and refrigerate for up to 24 hours. When ready to bake, bring the casserole to room temperature before topping it with the crushed Ritz crackers and melted butter.
Can I Use Fresh Pineapple?
Traditionally, pineapple casserole is made with canned pineapple chunks or tidbits. Since the recipe uses both the pineapple pieces as well as the juice, canned pineapple is the best choice. It is also available year-round, which makes it easy to whip up this casserole anytime.
If you like the sweet and salty combination of pineapple on a pizza, this casserole is right up your alley.
Prep time 10 minutes
Cook time 30 minutes
- 4 ounces
- 2 (20-ounce) cans
pineapple chunks in juice
- 1/3 cup
- 5 tablespoons
Ritz or butter crackers (about 1 sleeve)
- 4 tablespoons
(1/2 stick) unsalted butter
Arrange a rack in the middle of the oven and heat the oven to 350°F. Grate 4 ounces cheddar cheese on the large holes of a box grater (about 1 cup).
Open 2 (20-ounce) cans pineapple chunks in juice. Drain through a fine-mesh strainer fitted over a bowl to catch the juice. Transfer 6 tablespoons of the juice to a medium bowl (save the remaining juice for another use).
Add 1/3 cup granulated sugar and 5 tablespoons all-purpose flour to the juice and whisk to combine. Add the pineapple and toss to combine. Transfer to an 8x8-inch baking dish. Sprinkle with the cheese.
Place 32 Ritz crackers in a gallon-size zip-top plastic bag. Press out the excess air and seal the bag. Crush the crackers with a rolling pin until coarsely crushed. Sprinkle over the cheese.
Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave in 15-second intervals until melted. Drizzle over the crackers.
Bake until the casserole is bubbly, about 30 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.