Pineapple Casserole
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Published
Pineapple casserole is an old-school Southern recipe that mixes sweet pineapple, sharp cheddar, and buttery crackers into something that tastes surprisingly perfect. I know it might sound unusual, but trust me, it works! Made with just a handful of simple pantry and fridge staples, this baked pineapple casserole is an easy side (or even dessert!), but I love it most with ham at Easter, Christmas, or anytime.
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Pineapple casserole reminds me a little of apple cheddar pie, which is another Southern favorite. I make mine with canned pineapple tidbits, crushed pineapple, sugar, flour, shredded sharp cheddar, and finish it with a buttery cracker topping before I pop it into the oven. As it bakes, everything melds together into a soft, juicy, salty-sweet filling with a crisp golden top. You can’t really taste the cheese; it just blends in with the other ingredients for a sweet and salty taste. This pineapple cheese casserole is an easy dump-and-go recipe and is great for holidays and potlucks. It’s definitely one of those dishes that sounds odd, but try it once, and I promise you’ll make it again and again!
Helpful Tips & Variations
- Use canned pineapple. I love fresh pineapple, but canned pineapple works best here, plus all the prep is done for you! You also need some of the juice from the can, as this mixes with the flour and helps thicken the filling as it bakes.
- Save the canned pineapple juice. You need to reserve 6 tablespoons of juice from the pineapple tidbits to mix into the filling, but don’t toss the rest! Save the drained juice to make a pineapple ham glaze if you’re serving this casserole with baked ham.
- For those who don’t like pineapple, try it with apples. I use golden delicious apple slices (about 4 medium apples) and swap apple juice for the pineapple juice.
- This pineapple casserole is best baked right after assembly. If you make it in advance, it loses the cheesiness as cooking it and reheating it causes the cheese to harden. If you absolutely have to prepare it in advance, wait to add the cracker topping right before baking.
Pineapple Casserole
Equipment
- 2-quart Casserole Dish
- Large Mixing Bowl
Ingredients
- ¾ cup granulated sugar*
- ⅓ cup all-purpose flour
- 20 oz. can pineapple tidbits, drained, (reserve 6 tbsp pineapple juice)
- 20 oz. can crushed pineapple, fully drained
- 2 cups shredded sharp cheddar cheese**
- 1¾ cups crushed Ritz crackers
- ½ cup regular salted butter, melted
Instructions
- Preheat oven to 350°F. Grease a 2-quart casserole dish with butter (or nonstick spray.)
- In a large mixing bowl, whisk together the sugar and flour.
- Add in the drained pineapple tidbits, crushed pineapple, cheddar cheese, and the reserved pineapple juice. Stir until combined and no white patches remain.
- Pour the mixture into the prepared casserole dish. Spread it to an even layer.
- In a separate mixing bowl, combine the crushed cracker crumbs and melted butter until well blended. Sprinkle evenly over the pineapple mixture.
- Bake uncovered for 30 minutes, or until golden brown.
- Let stand 10 minutes to set up and thicken a bit before serving.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pineapple Casserole Step-by-Step Photos
Gather all your ingredients. Preheat the oven to 350°F and grease a 2-quart casserole dish with butter or nonstick spray.
Make the filling: Whisk together ¾ cup granulated sugar and ⅓ cup all-purpose flour in a large mixing bowl until combined.
Add pineapple, juice, and cheese. Add the drained 20 oz. can pineapple tidbits (and 6 tablespoons reserved pineapple juice), the fully drained 20 oz. can crushed pineapple, and 2 cups shredded sharp cheddar cheese. Stir everything together until evenly mixed and no dry streaks of flour remain.
Add to dish: Transfer the pineapple mixture to the prepared casserole dish and spread it out evenly.
Add the topping: In a separate bowl, mix 1¾ cups crushed Ritz crackers with ½ cup melted salted butter until well combined. Scatter the cracker topping evenly over the casserole.
Bake: Place the pineapple and cheese casserole into your preheated oven and bake uncovered for 30 minutes, or until the top is golden brown and the filling is bubbly around the edges. Let it rest for 10 minutes before serving so it can set and thicken slightly. Enjoy!
Serving Suggestions
Pineapple casserole can be enjoyed as a side or even a dessert, which is another reason why I love it so much. You can serve it as a warm side with baked ham or my crockpot ham if your oven is already pretty full. It’s also great with roast chicken and other classic dishes like cabbage casserole or roasted potatoes for an easy holiday meal or Sunday dinner. For dessert, try it with a dollop of homemade whipped cream and a sprinkle of chopped pecans. Some people even enjoy it cold straight from the fridge!
How to Store
- Fridge. As I mentioned earlier, this pineapple cheese casserole is best served fresh. If it sits too long or gets baked and reheated, the cheese can firm up, and the cracker topping gets soggy. If you do have leftovers, let them cool before storing in an airtight container in the fridge for up to 3-4 days. (I don’t recommend freezing this dish because the texture of the pineapple, cheese, and cracker topping won’t hold up well after thawing.)
- Reheat. Warm individual portions in the microwave, or reheat larger amounts in the oven at 325°F until warmed through. The texture won’t be quite as good the second time round, though.
More Casserole Sides Dishes to Try!
- Tennessee Onions are outrageously cheesy, buttery, and tender, and I LOVE that they’re a side dish that completely steals the show!
- Green Bean Casserole keeps things classic with crisp-tender green beans, a rich creamy sauce, and those irresistible fried onions on top.
- This Yellow Squash Casserole bakes squash with bacon, cheese, and a buttery cracker topping for an unbelievably easy and delicious side.
- My Yukon and Sweet Potato Gratin feels like the kind of holiday side everyone remembers, with layers of Yukon potatoes and sweet potatoes tucked into a seasoned cream sauce!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
