Pineapple casserole is a favorite Southern side dish for holidays, featuring canned pineapple chunks in a sweet, syrupy mixture baked with cheddar cheese and a crunchy buttery cracker topping.
Today's recipe for pineapple casserole is a Southern favorite side dish, especially at Thanksgiving and Christmas.
It's fantastic at Easter and other holidays as well. And I for sure have just made this as a dinner side because we love it so much.
Pineapple casserole features tender chunks of pineapple baked in a sweet, syrupy mixture with melted cheddar cheese on top and a crunchy, buttery cracker topping.
It sounds a little wild, but it's seriously delicious and a tad bit addictive.
You gotta love a side dish that everyone wants more of. And this one is a hit with my wife and kids every time - and me too!
My version of this casserole is based on my mom's recipe, plus some notes from my grandmother. Gotta love how us Southern women like to tweak and adapt a dish.
It's also pretty similar to the standard pineapple casserole recipes I've seen in cookbooks. I imagine it's a little bit like a traditional green bean casserole that way. We all make sort-of the same thing. Can't beat a classic!
So let's get cooking.
Recipe Notes:
Pineapple: We are using canned pineapple and we need two big cans. If you get the chunks, they are all ready to go. If you end up with slices, just take a knife - right to the layered pineapples while they are in the can - and cut them into eighths. Ready to use.
Cheese: I think a sharp cheddar works best here. And if you haven't had this dish before and are weirded out by the combination of pineapple and cheese, I get it. But trust me, this totally works.
Crackers: Buttery Ritz crackers - or a similar store brand - work great here. Crush them up in the sleeve or in a baggy or bowl to use for the topping.
Temperature: We prefer this pineapple casserole hot from the oven. However, you can also leave it out at room temperature for 15-30 minutes before serving if desired. Just don't cover it because the crunchy topping will turn soggy.
Oh, and this recipe serves about 6 people; maybe 8 if it's the holidays and you have a gazillion other side dishes.
You can also easily double the recipe and bake it in an 9x13 baking dish instead if you've got a crowd.
Happy holidays, happy cooking and enjoy!
XO,
Kathryn
P.S. You might also love this sweet potato casserole with a sweet, nutty streusel topping and this Southern cornbread dressing for other great holiday side dishes with a bit of a sweet twist!
Pineapple Casserole
Ingredients
- 2 (20 oz) cans pineapple chunks in juice, drained with ⅓ cup juice reserved
- ⅓ cup granulated sugar
- 5 tablespoons all-purpose flour
- 1 cup shredded sharp cheddar cheese
- ¼ cup butter, melted
- 1 sleeve (about 32) Ritz crackers, crushed
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the sugar, flour and reserved pineapple juice. Mix well.
- Add the pineapple chunks and toss to combine and get coated.
- Spoon the mixture into an 8x8 inch casserole dish. Top with the shredded cheddar cheese.
- In a small bowl, combine the melted butter and the crushed Ritz crackers until well combined. Sprinkle the cracker bits evenly over the top of the casserole.
- Bake at 350 for 30 minutes, until browned and bubbly. Serve immediately or let sit for up to 30 minutes and serve.
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