Pineapple and cheese baked with a crunchy, buttery cracker topping? It’s not madness, it’s Pineapple Casserole! Make this sweet and savory casserole once and you’ll wonder how you ever lived without it!
Today I have a tried and true southern recipe for you: Pineapple Casserole. My version is warm, gooey, rich, buttery, savory, sweet, tangy…I mean it just checks all the boxes. Canned pineapple gets mixed with a sweet and creamy sauce, then topped with sharp cheddar cheese, crunchy cracker crumbs, and melted butter. Then it’s baked until bubbling and golden crispy on top.
Baked Pineapple Casserole
Baked pineapple casserole contains a couple of ingredients that make for a surprising combination: pineapples and cheese. Sound weird? Stay with me! Baked pineapple is a staple at southern church potlucks and cookouts, and for years I had eaten this casserole thinking that it looked like there was cheese in it but then convincing myself that just couldn’t be the case. Once I wised up and started making it myself I never looked back.
We all love that sweet and salty mix and if you think about it, pineapple with cottage cheese is a popular combo, and there are also plenty of fruit salads that contain cheese of some sort so why not pineapple and sharp cheddar? If you’ve never tried Pineapple Casserole, take my word for it and whip it up today!
This baked pineapple recipe is typically served as a side dish and it goes especially good with ham. Others consider it more of a pineapple casserole dessert and enjoy it with a side of vanilla ice-cream. You can also make this as a fruit dish to compliment savory food at breakfast. Serve it alongside your Easter ham or for a Mother’s Day brunch. It’s good anytime!
How to Make Pineapple Casserole
My baked pineapple casserole contains just 6 ingredients and they’re probably in your kitchen right now:
- Canned Pineapple
- Sharp Cheddar
- Ritz Crackers
Drained pineapple gets added to a baking dish and then covered with a mixture of pineapple juice, sugar, and flour. Then it’s topped with cheese, crushed Ritz crackers, and melted butter. Bake it in the oven for 30 minutes and enjoy!
Everyone that makes this type of casserole does it in their own way, but I really find that the pineapple tidbits (rather than the chunks or the crushed versions) make the texture of this casserole just right. I also like to only lightly crush the crackers instead of making them into crumbs to add a little more texture and interest.
Pineapple casserole is most delicious straight out of the oven while it’s still warm and the crackers are nice and crispy. It can also be reheated in the microwave for leftovers and you can store it in the fridge for several days.
Have you ever tried pineapple casserole? Let me know how you like it by leaving a comment below!
Please tag your creations on social media with @allthekingsmorsels and #allthekingsmorsels. I’d love to see what you make!
Speaking of Easter, here are a few other dishes to consider for your meal:
In this sweet and savory southern side dish, canned pineapple is mixed with a sweet and creamy sauce, then topped with sharp cheddar cheese, crunchy cracker crumbs, and melted butter. Then it’s baked until bubbling, golden, and crispy on top.
- 2 20 oz cans pineapple tidbits, drained (reserve 1/4 c juice)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sugar
- 3 tbsp all purpose flour
- 1.5 cups Ritz crackers, lightly crushed by hand
- 1 stick butter, melted
Preheat oven to 350 degrees.
Add drained pineapple to a 9x9 (or similar) dish.
In a small bowl mix reserved pineapple juice, sugar, and flour. Mix well and pour over pineapple. Mix.
Sprinkle cheese on top of pineapple.
Cover top of casserole with Ritz crackers, then pour melted butter evenly over top.
Bake for 30 minutes. Serve warm.
Leftovers can be stored in the refrigerator for several days and reheated in the microwave.