Cheesy, crunchy, sweet, and salty. This pineapple casserole has all the flavors and something for everyone. Give it a try—you might be pleasantly surprised!
Pineapple + Cheese + Crackers – It’s a Thing!
You’re probably wondering…what is pineapple casserole?
It’s a common Southern casserole, especially for Easter and spring. I had never tried it before but was very curious about the taste of it. I love combining sweet and salty flavors together and this recipe definitely does that. Give this recipe a try if you’re wanting to try a new and different recipe!
At first glance, this recipe might sound REALLY weird, but it actually tasted pretty good, similar to a pineapple cobbler. My kids really liked the cracker topping. And it was definitely very easy and quick to make.
How to Make Pineapple Casserole
PREP. Preheat the oven to 350 degrees, grease a medium sized casserole dish, and set it aside.
MIX. In a large bowl, stir together the sugar, flour, and cheddar cheese. Add the drained pineapple chunks, and mix everything together. Pour the pineapple mixture into the casserole dish, spreading it evenly.
TOPPING. In a medium bowl, combine the cracker crumbs, melted butter, and 6 tablespoons of the reserved pineapple juice. Spoon the mixture over the top of the pineapple, spreading evenly.
BAKE. Bake the casserole for 25-30 minutes. When it’s done it should be golden brown on top.
Ingredient Tips + Notes
Cheddar Cheese: Stick to cheddar it what really makes this pineapple casserole dish work. However, I would suggest you stay away from the pre shredded bags. That cheese has a flour coating that doesn’t always melt well. Instead, buy a block of cheddar cheese and grate some up for this casserole.
Crackers: Use a salty butter cracker like the Ritz brand. You will need about 40 Ritz crackers to equal 1 c crushed crackers.
Fresh Pineapple? I have not used fresh cut pineapple to make this. I imagine you would need to pretreat the pineapple somehow before incorporating it. To ensure you get the desired result I would recommend sticking with the canned pineapple.
Pineapple Tip: If you want to get some texture variation you can use a 20 oz can of crushed pineapple and a 20 oz can up pineapple chunks.
Make ahead of time: If you want to mix up the pineapple cheese filling ahead of time, you can! Simply spread it in the baking dish, cover it, and store it in the fridge for up to a day before hand. Sprinkle the crushed crackers on right before baking.
Leftovers: cover and store in the fridge for 2-3 days. Reheat in the microwave or oven.
You can also freeze leftovers for up to 2 months. Be sure to use freezer safe airtight container. To reheat: Allow the casserole to thaw and reheat in the microwave or oven.
Reheating in the oven: Preheat the oven to 300°F. Place leftovers In an oven safe dish tent with foil and heat for about 10 minutes, or until hot.
For more Pineapple recipes, check out:
- Pineapple Salsa
- Mustard Chicken and Pineapple Skewers
- BBQ Pineapple Meatballs
- Pineapple Upside Down Cake
- Pineapple Pink Lemonade Soda
Pineapple Casserole Recipe
- Preheat the oven to 350. Grease a medium casserole dish and set aside.
- In a large bowl, stir together the sugar, flour, and cheddar cheese. Add the drained pineapple chunks, and mix to combine. Pour the pineapple mixture into the casserole dish, spreading evenly.
- In a medium bowl, combine the cracker crumbs, melted butter, and 6 tablespoons of the reserved pineapple juice. Spoon the mixture over the top of the pineapple, spreading evenly.
- Bake 25-30 minutes, until golden brown on top.