Pineapple Casserole

Name: Pineapple Casserole
Prep time: 5 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1/3 cup all purpose flour; 1/2 cup 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 butter melted; 40-50 Ritz crackers crushed (or other buttery crackers)

March 3, 2021 by Beth Pierce 62 Comments

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This highly popular southern Pineapple Casserole is made with sweet pineapple, tasty cheddar cheese, and buttery cracker crumbs. This amazingly easy and scrumptious dish is the perfect blend of sweet and savory. I love to serve this with Oven Baked Ribs or Ham Steak with Honey Mustard Glaze.

A spoonful of cheesy pineapple casserole

This delectable casserole is a friend and family favorite, and once you try it, you will understand exactly 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.

Casserole with sweet pineapple, tasty cheddar cheese and buttery cracker crumbs.

How do you make Pineapple Casserole?

Start by draining the pineapple well. Next, whisk together the flour and sugar. Now add the pineapple and both cheddar cheeses. 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 as this dish is best served hot while the cheese is melted and it is heated through.

Can I use fresh pineapple in this recipe?

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 as there is some heat involved in the canning process that softens the pineapple. Canned pineapple is also considerably juicier. Normally I like to use the freshest ingredients possible but for this Pineapple Casserole recipe, canned pineapple works best. Trust me on this one.

Recipe add-ins

2/3 cup chopped roasted pecans or walnuts
2/3 cup sweetened flaked coconut
1/2 cup halved maraschino cherries
1/4 teaspoon fresh ground nutmeg
Any combination of the above

Pineapple casserole covered with buttery ritz cracker crumb topping

Recipe notes and helpful 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.
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.

More pineapple recipes