Pineapple Casserole

Juicy and sweet Pineapple Casserole topped with crunchy buttery crackers is a family favorite made with basic ingredients. Perfect side dish!

5 from 1 vote

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Course: Vegetarian

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 272kcal

Author: Jennifer Stewart

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

Preheat the oven to 350 F.
Grease a 1 ½ quart (9x9) 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.

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.