Pineapple Casserole

This unexpectedly delicious pineapple casserole is a cheesy, fruit side dish I absolutely love. It seemed like an odd flavor combination until I took my first bite! It’s mouthwatering.

How to Make Pineapple Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and preheat):
  Coat a baking dish with cooking spray or butter, then preheat the oven to 350°F. Getting that dish ready first makes everything smoother later.
• Step Two (mix the filling):
  Drain the pineapple chunks, keeping about ⅓ cup of the juice. Drain the crushed pineapple, too – a colander helps get every bit of liquid out. In a large bowl, combine the pineapple, reserved juice, sugar, flour, and shredded cheese. Stir until everything’s evenly mixed, then spread it into the prepared baking dish.
• Step Three (make the topping):
  Pulse the Ritz crackers in a food processor until finely crushed. Pour in the melted butter and pulse again until the crumbs look evenly coated and clumpy.
• Step Four (assemble):
  Scatter the cracker mixture over the pineapple layer, covering it completely. That buttery topping is what makes the casserole crisp and golden.
• Step Five (bake and serve):
  Bake for 35–40 minutes, until the top is lightly golden and the edges are bubbling. Let it rest a few minutes before serving, it’s best warm, with that salty-sweet bite still holding together.

Recipe Tips

• Canned pineapple works best here. The texture softens as it bakes and melts into the filling. Fresh pineapple stays too firm and throws off the balance.
• Drain the pineapple really well. Extra juice makes the casserole soupy instead of scoopable.
• If you don’t have a food processor, toss the crackers in a zip-top bag and crush them with a rolling pin until fine.
• Always shred your own cheese. Pre-shredded versions don’t melt the same because of the anti-caking agents, and block cheese just tastes better. Use any sharpness of cheddar you like.

Make-Ahead Tips

• Cracker crumbs can be prepped days in advance and stored in an airtight container until you’re ready to mix them with melted butter.
• The casserole filling can be made the day before and transferred to your baking dish. Cover tightly with plastic wrap and refrigerate. Wait to add the topping until just before baking.
• You can also bake the whole casserole a day ahead, refrigerate it, and reheat it the next day.

Storage and Reheating

• This casserole does really well in the refrigerator for up to four days.
• I will either reheat individual portions in the microwave or in the oven in the original baking dish.

Serving Suggestions

• This summer serve this casserole alongside your favorite barbeque, thinks ribs, brisket or the best grilled chicken.
• Drizzle my Western Carolina BBQ sauce or my Carolina-style brown sugar vinegar BBQ sauce over the top for a tangy pairing.
• It perfectly complements the flavors of this Mississippi pork recipe or my Kalua Pork.
• Take this to any potluck or gathering where you need to bring a side dish.
• If it’s holiday time, serve it next to the best mayonnaise turkey or rum and coke ham. It truly deserves a spot on the holiday table.
• Serve it alongside my carrot souffle for a full Southern side dish meal.

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Print Recipe

5 from 2 votes

Pineapple Casserole

Fall in love with the flavors of pineapple casserole. This cheesy, fruity side dish is a perfect combination of sweet and savory.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Pineapple Casserole

Servings: 12

Calories: 294kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• food processor or rolling pin
• baking pan 9x13

Ingredients

• 2 (20 oz.) cans pineapple chunks in 100% pineapple juice ,drained (reserve 1/3 cup pineapple juice)
• 1 (20 oz.) can crushed pineapple ,drained
• 2/3 cup granulated sugar
• 1/2 cup all-purpose flour
• 8 oz. cheddar cheese, shredded
• 2 sleeves Ritz Crackers ,crushed (Original Ritz crackers were used, from a 13.7 ounce box - so each sleeve has about 30 crackers in it, about 60 crackers in total.)
• 1/2 cup butter, melted

Instructions

• Prepare your baking dish with cooking spray or butter and preheat oven to 350 degrees F.
• Drain the pineapple chunks, reserving 1/3 cup of the juice. Drain the crushed pineapple too. (I like using a colander for this step, making sure all the pineapple is well-drained.) Once drained, transfer the pineapple and reserved juice to a large bowl. Add sugar, flour and cheese and mix until well-combined. Transfer pineapple-cheese mixture to the prepared baking dish.
  2 (20 oz.) cans pineapple chunks in 100% pineapple juice, 1 (20 oz.) can crushed pineapple, 2/3 cup granulated sugar, 1/2 cup all-purpose flour, 8 oz. cheddar cheese, shredded
• Add Ritz crackers to the bowl of a food processor and pulse until they pulverized into crumbs. Add melted butter to the food processor and pulse until combined.
  2 sleeves Ritz Crackers, 1/2 cup butter,
• Sprinkle cracker mixture on top of the pineapple mixture until it is completely covered.
• Bake for 35-40 minutes, or until slightly golden on top and bubbling around the edges, Serve warm.

Notes

For optimal outcomes when preparing this pineapple casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pineapple Casserole

Amount Per Serving (156 g)

Calories 294 Calories from Fat 139

% Daily Value*

Fat 15.4g24%

Saturated Fat 8.7g54%

Polyunsaturated Fat 1.4g

Monounsaturated Fat 3.9g

Cholesterol 39mg13%

Sodium 220mg10%

Potassium 157mg4%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 25g28%

Protein 6g12%

Vitamin A 128IU3%

Vitamin C 15mg18%

Calcium 143mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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