Julie Clark
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Pineapple Casserole
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This southern baked pineapple casserole with Ritz Crackers could be a side dish…or a dessert! This unique recipe with pineapple and cheese is always a hit.
Full honesty here. The first time my grandma made this Baked Pineapple Casserole recipe for a family picnic I thought she was crazy. Does cheese and pineapple together? Yes. In a beautifully weird way that you’ll experience in the first bite.
Whether you call it scalloped pineapple, pineapple casserole or baked pineapple, let’s just agree that this cheese and pineapple side dish (or dessert!) goes perfect with a turkey or ham dinner. Ideal for Thanksgiving, Christmas and Easter. This recipe for pineapple casserole will easily become a family favorite!
About this Pineapple Casserole Recipe:
- Flavor: Pineapple made extra sweet with the addition of sugar. The saltiness of cheddar cheese cuts that sweet pineapple and gives it a little tanginess.
- Texture: This is loaded with pineapple, so it has that classic pineapple texture. The crackers on top add a soft savory crunch.
- Method:Use a deep dish 9″ pie plate to serve this casserole. You can use an 8×8 baking dish or a 1 ½ quart casserole dish.
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Deija says, “Fantastic recipe for baked pineapple. My Texan grandma has always made a variation of this dish for thanksgiving and, honestly, the taste had gone downhill throughout the years of memorization and oral recipe sharing. Finding an accurate recipe that’s nearly identical to what I remember eating 20 years ago as a child was not only validating, it was a huge success!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Sandra says, “Love this. I was trying to figure out what to fix with ham that wasn’t potato salad or pasta salad and this came to mind. Perfect! Just hope I don’t eat the whole thing.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reba says, “I have made this recipe numerous times and it is as good leftover if you have any for leftovers. It is a wonderful recipe. We love it any time of the year.”
This recipe is a common Southern recipe, made famous by Paula Deen.
Can you use fresh pineapple in pineapple casserole?
In so many cases, fresh is best, but for this pineapple cheese casserole, it is best if you use canned pineapple. You need that juice to make the syrupy filling that hols it all together.
What’s in pineapple casserole?
- Pineapple. This calls for two types of canned pineapple: crushed pineapple and pineapple tidbits. You could use drained pineapple chunks, but I prefer the smaller bites of pineapple.
- Flour. All-purpose flour thickens the filling.
- Sugar. This sweetens up the casserole. Lower the sugar if you’d like to adjust the sweetness.
- Cheddar cheese. For the best results, buy a block of sharp cheddar cheese and grate it at home. This will help the cheese melt more smoothly.
- Ritz crackers. The salty, buttery crackers cut back on the sweet of the pineapple in a perfect way.
- Butter. The butter ensures the crackers don’t dry out to much in the oven.
How to Make Pineapple Casserole
To prepare, preheat the oven to 350ºF. Spray a deep dish 9″ pie plate or 1 ½ quart casserole dish with cooking spray. Drain the cans of pineapple but reserve ¼ cup juice. Set the juice aside.
- Mix. In a large bowl, combine the flour, sugar, cheese, reserved pineapple juice, tidbits, and crushed pineapple. Stir well.
- Make the topping. In another bowl, small bowl, mix the cracker crumbs and the melted butter.
- Assemble. Place the pineapple mixture in the prepared baking dish. Then sprinkle the cracker crumbs over the pineapple mixture.
- Bake. Bake for 35 minutes until the top is golden brown.
Make Pineapple Casserole Ahead of Time
If you’re prepping for the holidays and need to work ahead, you can prepare this casserole in advance. Mix up the filling and get it in the baking dish, but don’t add the crackers to the top.
Refrigerate up to 2 days before baking, then right before baking, add the crackers to the top and pop it in the oven. Easy!
How to Store Pineapple Casserole
Serve warm and store any leftovers in an airtight container in the fridge for up to 3 days. Warm leftovers in the microwave.
More Holiday Side Dishes
- Scalloped Potatoes
- Italian Green Beans
- Green Bean Casserole
- Sweet Potato Puffs
- Sweet Potato Casserole
- Pecan Pie
Other Pineapple Recipes
Pineapple Casserole
This sweet southern pineapple casserole could be a side dish…or a dessert! This unique recipe with pineapple, cheddar cheese and butter crackers is always a hit.
Servings 10
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
- 20 ounces pineapple tidbits (reserve ¼ cup juice) (drained)
- 20 ounces crushed pineapple (drained)
- 6 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 2 cups shredded sharp cheddar cheese
- 40 Ritz butter crackers
- 1/2 cup butter (melted)
Instructions
- Prepare. Preheat the oven to 350ºF. Spray a deep dish 9" pie plate or 1 ½ quart casserole dish with cooking spray. Drain the cans of pineapple but reserve ¼ cup juice. Set the juice aside. 20 ounces pineapple tidbits (reserve ¼ cup juice), 20 ounces crushed pineapple
- Mix. In a large bowl, combine the flour, sugar, cheese, reserved pineapple juice, tidbits, and crushed pineapple. Stir well. Pour the mixture into the prepared pan. 6 tablespoons all-purpose flour, ½ cup granulated sugar, 2 cups shredded sharp cheddar cheese
- Make the topping. In a small bowl, mix the cracker crumbs and the butter. Sprinkle the cracker crumbs over the pineapple mixture. 40 Ritz butter crackers, ½ cup butter
- Bake. Bake for 35 minutes until the top is golden brown.
Video
Notes
- Add finely chopped pecans to the top for a little extra crunch. Or add shredded coconut or coconut flakes to the topping for a tropical flair.
- Serve warm and store any leftovers in the fridge for up to 3 days. Warm leftovers in the microwave.
Nutrition
Calories: 354kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 328mg | Potassium: 181mg | Fiber: 1g | Sugar: 27g | Vitamin A: 565IU | Vitamin C: 10.6mg | Calcium: 202mg | Iron: 1.2mg
This recipe sounds absolutely wild, but dang is it ever good! (And easy!) Who would have ever thought these ingredients would go together?! I love it and my family loves it and now most of our holiday meals include this pineapple casserole! #giveaway23
Fantastic recipe for baked pineapple. My Texan grandma has always made a variation of this dish for thanksgiving and, honestly, the taste had gone downhill throughout the years of memorization and oral recipe sharing. Finding an accurate recipe that’s nearly identical to what I remember eating 20 years ago as a child was not only validating, it was a huge success! I can’t decide whether to shred my cheese from a block so it melts and melds, or to use shreds for that piecey, separated cheese look. Both ways are totally yum. Overall, dank! Thank you for posting. <3
Love this. I was trying to figure out what to fix with ham that wasn’t potato salad or pasta salad and this came to mind. Perfect! Just hope I don’t eat the whole thing.
Can I use brown sugar if I’m out of white?
Oh lawd, I used chunks of pineapple and accidentally forgot the sugar. It was actually still good. A tad more juicy but only a teeny tiny bit. Lets just say, nothing was left and that means a winner. i use the original recipe from the caterer in Montgomery Alabama that created this. Honestly ( if I had not forgotten the sugar), this recipe is better.
Made this today. I’ve never had pineapple casserole before and absolutely love it. I might try reducing the sugar, but wow is this delicious.
I would have easily given this casserole a five star if the shredded cheese would have melted ‘completely’… anyone know why it didn’t? The shredded cheese became chewy in the leftovers … my hubby thought it was coconut? Did anyone else have this problem? Please any idea’s to remedy this for me because I really want to love this recipe. TY for your help!
Can you add cream cheese?
Absolutely delicious ❣️ Could almost be a dessert. Thanks for sharing
I never cared for this, but I was eating it warm. Then I had some left over and when I tasted it cold, it was amazing! Even my husband loved it cold.
I made this today for my inlaws Thanksgiving. Delicious!
Be sure to use a brand-name cans of pineapples.. off brands in the tidbits are sometimes hard to chew.. it ruins your pie…. I usually just use the crushed because of this.. Nothing like having to spit your pineapples in a napkin !! I had to do this last Sunday at a party… the tidbits were tough. I have used the sliced pineapples in my casserole, but around the center hole and the outside of the sliced pineapple is also hard… it’s all the edges that are tough… I have cut all of that off… if that was all I… Read more »
What do you do with the reserved juice from pineapple? Very confusing!
Can you cut the amount of sugar in half?
It’s an amazing recipe! I can’t wait to make it for family dinners or to feed a crowd!