Pineapple Casserole is a classic Southern side dish made with two kinds of canned pineapple, sharp cheddar cheese, and a buttery cracker topping. Serve with Vegan Brisket or Grilled BBQ Tofu.
Sweet, Savory, and Entirely Southern
If you have never had pineapple casserole before, the combination of pineapple and cheddar cheese might sound unusual. It is not. This is a beloved Southern dish that has appeared on holiday tables for generations, and the sweet and savory combination works in a way that is genuinely hard to explain until you taste it.
Ingredients for Pineapple Casserole
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Pineapple Chunks – Use pineapple that is canned in juice, not syrup.
- Crushed Pineapple – Drained well. The combination of chunks and crushed pineapple gives the casserole a good mix of texture throughout.
- Sharp Cheddar – Freshly shredded gives a better melt and more pronounced flavor than pre-shredded. Sharp cheddar is important here as a mild cheddar will not provide enough contrast to the sweetness of the pineapple.
- All-Purpose Flour – Helps bind the casserole filling together as it bakes.
- Granulated Sugar and Light Brown Sugar – The combination adds sweetness, with a subtle caramel note from the brown sugar.
- Kosher Salt – A small amount that brings all the flavors together.
- Buttery Round Crackers – Ritz crackers are the classic choice.
- Butter – Mixed with the crushed crackers for the topping.
Make it Vegan: Use dairy-free cheddar, plant-based butter, and vegan buttery crackers.
How to Make Pineapple Casserole
Prep: 10 min | Bake: 20 min | Total: 30 min | Servings: 6
STEP ONE: Prep. Preheat the oven to 350°F. Grease an 8×8-inch glass baking dish.
STEP TWO: Mix the filling. Drain the pineapple chunks, reserving ¼ cup of the juice. Transfer the drained pineapple chunks and reserved juice to a large bowl. Add the drained crushed pineapple, shredded cheddar, granulated sugar, brown sugar, flour, and salt. Stir to combine.
STEP THREE: Transfer to the baking dish. Pour the pineapple mixture into the prepared baking dish and spread evenly.
STEP FOUR: Make the topping. In a small bowl, combine the crushed crackers with the melted butter. Sprinkle evenly over the pineapple mixture.
STEP FIVE: Bake. Bake, uncovered, for 20 minutes, until the topping is lightly golden brown. Serve warm.
Frequently Asked Questions
Yes. The filling can be mixed and transferred to the baking dish up to a day ahead and stored covered in the refrigerator. Add the cracker topping just before baking to keep it crisp.
Canned pineapple is strongly recommended for this recipe. Fresh pineapple contains an enzyme called bromelain that can prevent the casserole from setting properly. Canned pineapple has been heat-processed, which neutralizes the enzyme.
Storage and Reheating
Store leftovers covered in the refrigerator. Reheat in the oven at 350°F for about 10 minutes to restore the cracker topping’s crispness. Reheating in the microwave will soften the topping.
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Pineapple Casserole Recipe
Ingredients
- 1 20-ounce can pineapple chunks
- 1 20-ounce can crushed pineapple, drained
- 2 cups sharp cheddar cheese freshly shredded
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 teaspoon kosher salt
- 2 cups buttery round crackers crushed (such as Ritz)
- 1/2 cup butter melted
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch glass baking dish.
- Drain the pineapple chunks, reserving ¼ cup of the juice. Transfer the drained pineapple chunks and reserved juice to a large bowl. Add the drained crushed pineapple, shredded cheddar, granulated sugar, brown sugar, flour, and salt. Stir to combine.
- Pour the pineapple mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine the crushed crackers with the melted butter. Sprinkle evenly over the pineapple mixture.
- Bake, uncovered, for 20 minutes, until the topping is lightly golden brown. Serve warm.
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