This unexpectedly delicious pineapple casserole is a cheesy, fruit side dish I absolutely love. It seemed like an odd flavor combination until I took my first bite! It’s mouthwatering.
How I Make This Recipe
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: First, I prepare my baking dish by coating it with cooking spray or butter. Then, I preheat the oven to 350 degrees Fahrenheit.
- Step Two: I start by draining the pineapple chunks, making sure to reserve 1/3 cup of the juice. I also drain the crushed pineapple. I like using a colander for this step to ensure all the pineapple is well-drained. Once that’s done, I transfer the pineapple and the reserved juice to a large bowl. Then, I add the sugar, flour, and cheese, mixing everything until it’s well-combined. Finally, I transfer the pineapple-cheese mixture to the prepared baking dish.
- Step Three: I add the Ritz crackers to the bowl of a food processor and pulse until they are pulverized into crumbs. Then, I pour in the melted butter and pulse again until everything is combined.
- Step Four: I sprinkle the cracker mixture on top of the pineapple mixture until it is completely covered.
- Step Five: I bake it for 35-40 minutes, or until it’s slightly golden on top and bubbling around the edges. Then, I serve it warm.
Recipe Tips
- I stick with canned pineapple for this recipe, it’s softer texture melts in your mouth after the casserole has been baked. Fresh pineapple does not give the same result.
- I make sure to drain the pineapple really well. I have found that too much residual pineapple juice will result in a soupy casserole.
- If you don’t have a food processor, place the crackers in a plastic bag and crush them with a rolling pin.
- I prefer shredding my own cheese for this recipe. Pre-shredded cheese doesn’t melt the same because of the anti-caking agent used during processing. Besides, block cheese just tastes better, in my opinion. You can use any sharpness of cheddar cheese you prefer.
Make-Ahead Tips
- I have prepped my cracker crumbs days in advance so they are ready to combine with the melted butter when I need them. I make sure they are stored in an airtight container.
- Prep the casserole filling the day before baking and transfer it to the baking dish you’ll be using. I cover it tightly with plastic wrap and place it in the refrigerator. I don’t add the topping mixture until I’m ready to bake it.
- You can fully bake this pineapple casserole the day before and refrigerate and reheat it the next day if you need to.
Storage and Reheating
- This casserole does really well in the refrigerator for up to four days.
- I will either reheat individual portions in the microwave or in the oven in the original baking dish.
Serving Suggestions
- This summer serve this casserole alongside your favorite barbeque, thinks ribs, brisket or the best grilled chicken.
- It perfectly complements the flavors of this Mississippi pork recipe or my Kalua Pork.
- Take this to any potluck or gathering where you need to bring a side dish.
- If it’s holiday time, serve it next to the best mayonnaise turkey or rum and coke ham. It truly deserves a spot on the holiday table.
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Pineapple Casserole
Fall in love with the flavors of pineapple casserole. This cheesy, fruity side dish is a perfect combination of sweet and savory.
Servings: 12
Calories: 294kcal
Equipment
- food processor or rolling pin
Ingredients
- 2 (20 oz.) cans pineapple chunks in 100% pineapple juice ,drained (reserve 1/3 cup pineapple juice)
- 1 (20 oz.) can crushed pineapple ,drained
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 8 oz. cheddar cheese, shredded
- 2 sleeves Ritz Crackers ,crushed (Original Ritz crackers were used, from a 13.7 ounce box - so each sleeve has about 30 crackers in it, about 60 crackers in total.)
- 1/2 cup butter, melted
Instructions
- Prepare your baking dish with cooking spray or butter and preheat oven to 350 degrees F.
- Drain the pineapple chunks, reserving 1/3 cup of the juice. Drain the crushed pineapple too. (I like using a colander for this step, making sure all the pineapple is well-drained.) Once drained, transfer the pineapple and reserved juice to a large bowl. Add sugar, flour and cheese and mix until well-combined. Transfer pineapple-cheese mixture to the prepared baking dish.2 (20 oz.) cans pineapple chunks in 100% pineapple juice, 1 (20 oz.) can crushed pineapple, 2/3 cup granulated sugar, 1/2 cup all-purpose flour, 8 oz. cheddar cheese, shredded
- Add Ritz crackers to the bowl of a food processor and pulse until they pulverized into crumbs. Add melted butter to the food processor and pulse until combined.2 sleeves Ritz Crackers, 1/2 cup butter,
- Sprinkle cracker mixture on top of the pineapple mixture until it is completely covered.
- Bake for 35-40 minutes, or until slightly golden on top and bubbling around the edges, Serve warm.
Notes
For optimal outcomes when preparing this pineapple casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Pineapple Casserole
Amount Per Serving (156 g)
Calories 294
Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 8.7g54%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 3.9g
Cholesterol 39mg13%
Sodium 220mg10%
Potassium 157mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 25g28%
Protein 6g12%
Vitamin A 128IU3%
Vitamin C 15mg18%
Calcium 143mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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