Pineapple Casserole Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it is incredibly easy to make with just a handful of ingredients. The pineapple stays juicy, the cheddar cheese adds a rich savory flavor, and the buttery cracker topping bakes into a crispy, golden crust. I also appreciate that it works equally well as a side dish or even a comforting dessert for those who enjoy sweet-and-savory combinations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (20-ounce) can pineapple chunks, drained
• 1 (20-ounce) can crushed pineapple, drained
• 1/2 cup granulated sugar
• 6 tablespoons all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 1 sleeve buttery round crackers (such as Ritz), crushed
• 1/2 cup unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C).
2. I grease a 2-quart baking dish.
3. I combine the drained pineapple chunks, crushed pineapple, sugar, and flour in a large mixing bowl.
4. I gently stir in the shredded cheddar cheese until everything is evenly combined.
5. I spread the mixture into the prepared baking dish.
6. I mix the crushed buttery crackers with the melted butter until well coated.
7. I sprinkle the cracker mixture evenly over the pineapple filling.
8. I bake the casserole for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
9. I let the casserole rest for about 5 minutes before serving warm.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• I add a pinch of cinnamon for a warm, subtle spice.
• I mix chopped pecans into the cracker topping for extra crunch.
• I use fresh pineapple instead of canned when it is in season.
• I substitute gluten-free crackers and gluten-free flour to make the casserole gluten-free.
• I sprinkle a little brown sugar over the topping before baking for extra caramelized sweetness.

Storage/Reheating

I store leftover Pineapple Casserole in an airtight container in the refrigerator for up to 4 days. When I am ready to serve it again, I reheat it in a 325°F oven for about 15 to 20 minutes or microwave individual portions until warmed through. I can also freeze the casserole for up to 2 months, although the cracker topping is crispiest when enjoyed fresh.

FAQs

Can I use fresh pineapple instead of canned?

Yes. I can use fresh pineapple cut into small pieces, making sure to drain any excess juice before mixing it with the other ingredients.

Why is cheddar cheese used in Pineapple Casserole?

I find that the sharp cheddar balances the sweetness of the pineapple, creating the classic sweet-and-savory flavor that makes this Southern dish so popular.

What should I serve with Pineapple Casserole?

I enjoy serving it with baked ham, roasted pork, grilled chicken, turkey, or holiday meals because the sweet pineapple complements savory main dishes perfectly.

Can I make Pineapple Casserole ahead of time?

Yes. I assemble the casserole several hours ahead, cover it, and refrigerate it until I am ready to bake. I add the cracker topping just before baking for the best texture.

Can I freeze Pineapple Casserole?

Yes. I freeze it in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating for the best results.

Conclusion

I keep coming back to this Pineapple Casserole because it is a timeless Southern favorite that delivers the perfect balance of sweet fruit, savory cheese, and buttery crunch. Whether I serve it at holiday gatherings, Sunday dinners, or family celebrations, it is always a memorable dish that disappears quickly from the table.

Pineapple Casserole Recipe

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This Pineapple Casserole is a classic Southern favorite that combines sweet pineapple, sharp cheddar cheese, and a buttery cracker topping for a delicious sweet-and-savory side dish. It’s easy to prepare and perfect for holiday meals, potlucks, or family dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Bake
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 1 (20-ounce) can pineapple chunks, drained
• 1 (20-ounce) can crushed pineapple, drained
• 1/2 cup granulated sugar
• 6 tablespoons all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 1 sleeve buttery round crackers (such as Ritz), crushed
• 1/2 cup unsalted butter, melted

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a 2-quart baking dish.
3. In a large mixing bowl, combine the drained pineapple chunks, crushed pineapple, granulated sugar, and flour.
4. Gently fold in the shredded sharp cheddar cheese until evenly mixed.
5. Spread the pineapple mixture into the prepared baking dish.
6. Mix the crushed buttery crackers with the melted butter until well coated.
7. Sprinkle the buttered cracker mixture evenly over the pineapple filling.
8. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
9. Let the casserole rest for about 5 minutes before serving warm.

Notes

• Add a pinch of cinnamon for a warm, subtle spice.
• Mix chopped pecans into the cracker topping for extra crunch.
• Fresh pineapple may be substituted for canned if well drained.
• For a gluten-free version, use gluten-free flour and gluten-free buttery crackers.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Add the cracker topping just before baking if preparing ahead.

Nutrition

• Serving Size: 1 serving
• Calories: 360 kcal
• Sugar: 28 g
• Sodium: 340 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 45 mg