Pineapple Casserole
Juicy and sweet pineapple casserole topped with crunchy buttery crackers is a family favorite made with basic ingredients. Once you try it, it will be yours too!
The first time I tried this southern dish I was skeptical. I didn’t think I would like it because it’s pineapple and cheese. Sounds weird, right?!?! You will change your mind after that first bite.
One of my favorite things is sweet and salty dishes as they hit all of my cravings. Cover the sweet and savory pineapple cheese mixture with buttery cracker crumbs and everything is all better.
I love this sweet and savory casserole as a main dish or the perfect side dish for any of my family gatherings.
Serve it at Thanksgiving dinner, along with this apple cranberry casserole, or next to an Easter ham and wow everyone with this unique dish.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pineapple – This recipe uses a combination of crushed pineapple and pineapple bits and juice.
- Cheese – Sharp cheddar cheese has the best flavor to compliment the pineapple.
- Crackers – Buttery Ritz crackers make a great topping for this or substitute Panko crumbs.
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How To Make Pineapple Casserole
- Preheat the oven to 350 F and grease a 9×9 baking dish. In a large bowl, combine the pineapple, sugar, flour, and cheese.
- In a medium bowl, combine the cracker crumbs and melted butter. Spread over the top of the pineapple mixture.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
This is great with a glazed holiday ham or a tender pork roast. Pair it with some green beans or a crisp salad.
Side Dish Casseroles
Sweet southern pineapple casserole is a delicious dish that can be served as either. And I have to say that I have even eaten it as a main dish too. But I won’t judge if you won’t, LOL.
I love these as sides or main dishes, however you like to eat them. This sweet onion casserole and sweet potato casserole are classics. If you want a new twist on some, try this green bean crack casserole or this Joanna Gaines green bean casserole.
Storage & Reheating
Refrigerate any leftover pineapple casserole in an airtight container for up to 3 days. Reheat in a microwave-safe bowl or in the oven at 350 degrees to crisp up the topping again.
Make Ahead
Prep and place in the prepared dish. Top with cheese and seal with plastic wrap. Refrigerate until ready to bake.
Top with cracker crumb mixture right before baking to keep it from getting soggy.
I don’t recommend freezing it as the pineapple will release a lot of water and the crackers will become soggy. Besides, it’s quick to throw together or you can prep and keep in the fridge for up to 2 days, just like this crack chicken tater tot casserole.
It is best with canned pineapple as it is softer and sweeter. Fresh pineapple can be too tart and not as easy to chew when baked as canned is. I would avoid using frozen pineapple too for the same reasons.
Tips For The Best Casserole
- Use a combination of pineapple tidbits or drained pineapple chunks and crushed pineapple for the texture.
- Some use all canned pineapple chunks. I recommend chopping them a little smaller so it’s easier to eat.
- Don’t use fresh pineapple for this recipe. The canning process changes the enzymes to make the flavors more subtle and less tart.
- Save the pineapple juice to use in the topping or leave it out for an extra crispy topping.
- Add in some toasted pecans, maraschino cherries, shredded coconut, or slivered almonds for some fun variations.
- I prefer a sharp cheddar cheese for the flavor contrast but a mild cheddar cheese works well too.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This unique and easy pineapple casserole recipe with a crispy cracker topping will become a new family tradition. As most southern recipes do!
Pineapple Casserole
Ingredients
- 1 can pineapple tidbits in pineapple juice (20 ounces) drained (reserve 2 tablespoons pineapple juice)
- 1 can crushed pineapple (20 ounces) drained
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 1 ½ cups sharp cheddar cheese shredded
- 6 tablespoons butter melted
- 1 sleeve Ritz crackers crushed
Instructions
- Preheat the oven to 350 F.
- Grease a 1 ½ quart (9×9) baking dish.
- In a large bowl, combine the pineapple, sugar, flour, and cheese. Mix to combine.
- Spoon into the greased casserole dish.
- In a small bowl, combine the cracker crumbs and melted butter. Feel free to add in the pineapple juice if the mixture seems dry.
- Spread over the top of the pineapple casserole.
- Bake at 350F for 25-30 minutes or until bubbly and the top is golden brown.
- Remove and let cool slightly.
- Serve warm.
Notes
- Use a combination of pineapple tidbits or drained pineapple chunks and crushed pineapple for the texture.
- Some use all canned pineapple chunks. I recommend chopping them a little smaller so it’s easier to eat.
- Don’t use fresh pineapple for this recipe. The canning process changes the enzymes to make the flavors more subtle and less tart.
- Save the pineapple juice to use in the topping or leave it out for an extra crispy topping.
- Add in some toasted pecans, maraschino cherries, shredded coconut, or slivered almonds for some fun variations.
- I prefer a sharp cheddar cheese for the flavor contrast but a mild cheddar cheese works well too.
Nutrition
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