If you’ve ever attended a Southern holiday party, or any big Southern gathering, really, you’ve likely had Pineapple Casserole. It’s a uniquely sweet, savory, fruity, cheesy appetizer or side dish that tends to make its rounds this time of year. And if I’m being honest, it’s one of my favorite side dishes on the table.
At first, pineapple and cheddar cheese baked together sounds like a really odd combination. But we eat pineapple on pizza, so it’s kind of the same concept. The pineapple is fruity and juicy, and when baked together with sharp cheddar cheese and topped with buttery, crispy cracker crumbs, everything is in perfect balance and salty Southern harmony.
I’ve heard of some people serving pineapple casserole as a dessert, with ice cream or whipped cream or some other sweeter toppings. But to me, it’s always been a savory appetizer or side dish. When I served this at Thanksgiving, I actually added a dash of Cajun seasoning to the cracker crust for a little extra kick. My husband thinks it would be good with some tajin mixed in.
If simple side dishes and casseroles are your thing, you’ll want to add Pineapple Casserole to your rotation. It only calls for six ingredients—most of which you likely already have in your fridge or pantry. You can make the pineapple and cheese mixture a day ahead of time and refrigerate it covered until it’s ready to bake and serve. It really is best when it’s fresh from the oven.
Okay honestly there’s not much else to say about it – let’s get to the recipe!
Here’s how to make Pineapple Casserole!
To make it, you will need:
- Pineapple, diced or chunks (fresh or canned works)
- Sharp cheddar cheese, grated
- Snack crackers like Ritz
- Melted butter
- Casserole or au gratin dish (like this one)
Prep everything. Preheat the oven to 350ºF. Melt three tablespoons of butter and crush one sleeve of snack crackers, like Ritz. Mix the butter with cracker crumbs until the texture resembles wet sand. Grate an 8-ounce block of cheddar cheese and set aside.
Mix the casserole. Drain the juice off the pineapple (if using canned). Add the pineapple to a mixing bowl with the grated cheese, sugar, and flour. Mix well until combined. Pour the pineapple mixture into your casserole dish. Sprinkle the cracker topping over evenly.
Bake the casserole. Bake for 15-20 minutes, until the topping is golden. Serve warm!
Any leftover pineapple casserole will hold in the refrigerator for three days in an airtight container. Just reheat your serving for 30 seconds and enjoy all over again.
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- 1 can diced or chunk pineapple (20 oz can)
- 8 oz grated sharp cheddar cheese
- 1/4 cup sugar
- 2 tbsp flour
- 1 sleeve snack crackers (like Ritz)
- 3 tbsp butter, melted
- Preheat the oven to 350ºF. Lightly grease a casserole dish.
- Melt 3 tablespoons of butter and crush one sleeve of snack crackers, like Ritz. Mix the butter with cracker crumbs until the texture resembles wet sand.
- Grate an 8-ounce block of cheddar cheese and set aside.
- Drain the juice off the pineapple (if using canned). Add the pineapple to a mixing bowl with the grated cheese, sugar, and flour. Mix well until combined.
- Pour the pineapple mixture into your casserole dish. Sprinkle the cracker topping over evenly.
- Bake for 15-20 minutes, until the topping is golden. Serve warm!
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