This highly popular southern Pineapple Casserole is made with sweet pineapple, tasty cheddar cheese, and buttery cracker crumbs. This amazingly easy and scrumptious dish perfectly blends sweet and savory flavors.
![This traditional southern Pineapple Casserole recipe brings canned pineapple, flour, cheddar cheese, butter, and crushed crackers together in a mouthwatering dish that can serve as a side or a dessert](https://www.smalltownwoman.com/wp-content/uploads/2024/02/Pineapple-Casserolei-4x5-1-819x1024.webp)
What’s In This Post
The Best Southern Pineapple Casserole
This delectable casserole is a friend and family favorite, and once you try it, you will understand precisely why. I know what you are thinking! How good could pineapple, cheddar cheese, flour, and buttered crackers taste together? What an odd combination. Well, let me tell you, it is the best! It only takes about ten minutes to prep, and it will knock your socks off. Quite literally!! Take it to the next family gathering and watch it disappear. It is just that good. I love to serve this with Oven Baked Ribs, Pan Fried Pork Chops, or Ham Steak with Honey Mustard Glaze.
Ingredients Needed
- All-purpose flour
- Granulated sugar
- Pineapple: tidbits and crushed
- Cheese: sharp cheddar and white cheddar
- Butter: unsalted
- Crackers: Ritz or other buttery crackers
How To Make Pineapple Casserole
Start by draining the pineapple well. Next, whisk together the flour and sugar in a large bowl. Now add the pineapple and both cheddar cheeses to the flour mixture. I like to use a combination of sharp cheddar and white cheddar, but you could use either. Next, spoon the pineapple mixture into a greased casserole dish.
Now combine the crushed crackers with the melted butter and sprinkle on the top of the dish. Bake for 35-40 minutes or until the cracker crumbs are golden brown. Finally, serve promptly; this dish is best served promptly.
Recipe Tips
- This tasty casserole dish is delicious both as a side and a dessert.
- Grease the casserole dish for easier cleanup.
- Drain as much of the juice off the crushed pineapple and pineapple tidbits as possible. I drain mine into a glass so my son can enjoy the pineapple juice.
- Canned pineapple is best for this pineapple casserole recipe. I use the pineapple packed in its own juice.
Pineapple Casserole Recipe
Ingredients
- 1/3 cup all purpose flour
- 1/2 cup granulated sugar
- 1 20 ounce can pineapple tidbits drained (see notes)
- 1 20 ounce can crushed pineapple drained (see notes)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded white cheddar cheese
- 1/4 cup unsalted butter melted
- 40-50 Ritz crackers crushed or other buttery crackers
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch square or 1 1/2 quart baking dish.
- Whisk together flour and sugar together. Stir in the pineapple and cheddar cheese. Spoon the contents into a prepared casserole dish.
- Combine the melted butter and crushed crackers. Sprinkle on the top of the dish. Bake for 35-40 minutes or until the cracker crumbs are golden brown and the casserole is heated through. Serve promptly.
Notes
- This tasty casserole dish is delicious both as a side and a dessert.
- Grease the casserole dish for easier cleanup.
- Drain as much of the juice off the crushed pineapple and pineapple tidbits as possible. I drain mine into a glass so my son can enjoy the pineapple juice.
- Canned pineapple is best for this Pineapple Casserole recipe. I use the pineapple packed in its own juice.
- Preheat the oven and bake for 30-40 minutes or until the cracker crumbs are golden brown and the casserole is heated through with the cheese melted.
- Store leftovers covered in the fridge for up to four days. It can be reheated in the microwave or covered with aluminum foil and heated at 350 degrees for about 10-15 minutes.
Nutrition
Frequently Asked Questions
I do not recommend using fresh pineapple as it is not always as sweet as canned pineapple. The texture of fresh pineapple is a little stiffer. Heat is involved in the canning process, which softens the pineapple. Canned pineapple is also considerably juicier. Usually, I like to use the freshest ingredients possible, but canned pineapple works best for this recipe. Trust me on this one.
Yes, make the casserole up to and including step #2. Cover and store in the refrigerator for up to 48 hours. Remove the casserole from the refrigerator about 40 minutes prior to baking to bring to room temperature. Combine the crushed crackers with the melted butter and sprinkle on the top of the dish. Bake for 35-40 minutes or until the cracker crumbs are golden brown.
You can store leftovers covered in the fridge for up to four days. They can be reheated in the microwave or covered with aluminum foil and heated at 350 degrees for 10-15 minutes.
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Archana
I love pineapple, but I have never thought of a pineapple casserole before. But reading your post I bet cheese with pineapple would taste amazing. I am going to try it!
Beth Pierce
Thanks, Archana! I hope you enjoy it as much as we do! It is delicious!
Kevin D
Drooling over this pineapple casserole. Simple and delicious. Thanks for sharing.
Jack
Love this recipe! I was hesitant on making it, but it really is delicious. I am glad that I trusted your cooking!
Sonia S
This southern pineapple casserole is a delightful combination of sweet pineapple, savoury cheddar cheese, and buttery cracker crumbs. It’s an incredibly easy and delicious dish that perfectly balances sweet and savoury flavours.
Elizabeth Flores
This is definitely new to me, I never thought about pineapple in a casserole. My husband and twins love pineapple, I am sure they would love this. We must try it.
Beth Pierce
Thank you, Elizabeth! I hope you like it as much as we do!