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Spoonful of easy pineapple casserole with cheesy pineapple filling and crunchy topping

Pineapple Casserole Recipe

An easy pineapple casserole recipe with sweet pineapple and sharp cheddar baked under a buttery cracker topping. Ten minutes of prep, one dish, and a perfect holiday side for ham or turkey.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans pineapple tidbits or chunks in juice 20 oz each, drained, with 3 tablespoons of the juice saved
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 sleeve buttery round crackers about 1 to 1 1/4 cups crushed, such as Ritz
  • 4 tablespoons unsalted butter melted

Equipment

  • 2 quart baking dish
  • mixing bowls
  • whisk
  • Spatula
  • cheese grater
  • Measuring cups and spoons

Method
 

  1. Mix the Filling: Preheat the oven to 350°F (175°C) and grease a 2 quart baking dish (an 8x8 or 9x9 inch dish works). In a large bowl, whisk the sugar and flour together. Stir in the 3 tablespoons of reserved pineapple juice until it forms a smooth paste, then fold in the drained pineapple and the cheddar.
  2. Fill the Dish: Spread the pineapple mixture into the prepared dish in an even layer. The filling will look thick and a little dry at this point. That is exactly right, the pineapple releases juice as it bakes.
  3. Add the Buttery Topping: Crush the crackers into coarse crumbs, leaving some pea-sized pieces for crunch. Stir them with the melted butter in a small bowl until every crumb is coated, then sprinkle evenly over the pineapple.
  4. Bake Until Golden: Bake for 25 to 30 minutes, until the topping is golden and the edges are bubbling. Rest the casserole for 10 minutes before serving so the sauce can thicken and settle.

Notes

Drain the pineapple well and use only 3 tablespoons of juice.
Hold the topping until just before baking if making ahead.
Leftovers: refrigerate within 2 hours, use within 4 days, reheat to 165°F.
Not recommended for freezing.