Pineapple Casserole Recipe
Why I Keep Coming Back to This Recipe
The first time I had pineapple casserole was at a potluck in South Carolina. I’ll never forget it — a table filled with hearty mains and homestyle sides, and then there was this golden, bubbly dish that looked like it didn’t belong. I assumed it was dessert. But someone nudged me with a knowing smile, “Try the pineapple casserole with the ham.” I took a bite and was instantly hooked. Sweet, tangy pineapple nestled into a buttery, cheesy, cracker-topped dish? It shouldn’t work, but it does. It works so well.
Since then, this oddball gem has become a comfort food staple in my house. I pull it out for holidays, brunches, and any time I need something cozy and surprising on the table. It’s one of those dishes that raises eyebrows until people taste it — and then they’re believers for life.
Quick Ingredient Snapshot
- Pineapple Chunks in Juice: Adds that essential sweet-tart bite. Chunks give the best texture, but crushed can work in a pinch.
- Sharp Cheddar Cheese: Don’t be scared — the salty tang balances the pineapple sweetness.
- Ritz Crackers: Buttery and crisp, they create that iconic golden topping.
- Sugar: Just enough to coax out the pineapple’s natural sweetness.
- Butter: Melted into the topping, it creates richness and that crave-worthy crunch.
Why You’ll Love This Recipe
This recipe is an unexpected delight — perfect for anyone who loves sweet-and-savory combos. The texture is creamy yet bubbly, with a golden, crispy top that gives way to warm, juicy pineapple and melty cheddar. It feels indulgent, but it’s made with pantry staples you probably already have.
It’s also incredibly fast to throw together. No mixer needed, no special tools, and minimal chopping. You can prep it while your main dish cooks, or even make it ahead and reheat.
Unlike my classic baked mac and cheese recipe, which is all savory and creamy richness, this casserole brings a bright, almost tropical contrast. It complements heavier dishes beautifully — think glazed ham, grilled pork, or roast turkey.
Let’s Talk Ingredients
Start with canned pineapple chunks packed in juice, not syrup. The syrup can make the dish overly sweet. Drain the juice but don’t squeeze them dry; you want a little moisture for that saucy center.
Sharp cheddar is the traditional cheese here, and I wouldn’t stray far from it. Mild cheddar doesn’t have enough bite, and anything too fancy (like Gruyère or blue) throws off the balance. Grate your own if you can — it melts better and avoids the additives that pre-shredded cheese carries.
For the topping, crushed Ritz crackers are the gold standard. Their buttery saltiness is irreplaceable. You can sub with saltines or buttery breadcrumbs in a pinch, but it won’t have that classic texture.
How to Make Pineapple Casserole
Prepping the Ingredients
Drain your canned pineapple and toss it with a bit of sugar and flour. The sugar enhances flavor, and the flour helps thicken the juices as it bakes.
Grate your cheddar and resist snacking on it — okay, maybe just a little. Mix it gently with the pineapple mixture until coated.
Assembling the Dish
Grease your baking dish (an 8×8 or similar works well), then spoon in the pineapple-cheese mixture. It should look glossy and slightly chunky.
In a separate bowl, combine crushed Ritz crackers with melted butter until they’re evenly coated. Sprinkle generously over the top, making sure no patches of fruit peek through.
Baking to Golden Perfection
Bake in a preheated oven at 350°F until the top is golden brown and the edges are bubbly — about 25 to 30 minutes. Let it cool for 5 minutes before serving, so the juices can settle and it holds together better.
Recipe Don’ts
Don’t use pineapple in syrup — it overpowers the cheese and throws the balance off.
Don’t skimp on the cracker topping. That salty crunch is the best part!
Don’t overbake. The topping should be golden, not dark brown. Too long and it turns bitter.
Don’t stir the cheese too hard into hot pineapple or it might melt unevenly and get stringy.
Pineapple Casserole Recipe
This Southern pineapple casserole combines juicy pineapple chunks with sharp cheddar cheese and a golden buttery cracker topping. It’s the perfect sweet-and-savory side dish for holiday tables, potlucks, or Sunday dinners. Easy to prep and irresistibly cozy!
Ingredients
- 2 cans (20 oz) pineapple chunks in juice, drained
- ½ cup sugar
- 3 tbsp all-purpose flour
- 1 ½ cups sharp cheddar cheese, shredded
- 1 sleeve Ritz crackers, crushed
- ½ cup (1 stick) butter, melted
Instructions
- Preheat oven to 350°F and grease an 8x8-inch baking dish.
- In a bowl, mix pineapple, sugar, flour, and shredded cheddar.
- Spread mixture evenly in the baking dish.
- In a separate bowl, mix crushed crackers with melted butter.
- Sprinkle topping over pineapple-cheese mixture.
- Bake 25–30 minutes, until bubbly and golden. Let cool slightly before serving.
Notes
Store leftovers in the fridge for up to 3 days. Reheat in the oven to keep the topping crisp. Not ideal for freezing.
Variations You’ll Love
To make it gluten-free, use gluten-free crackers (like Schär Table Crackers) and a 1:1 gluten-free flour blend.
For a more savory edge, add a little chopped fresh rosemary or thyme to the cracker topping.
Want a Southern twist? Try it with pimento cheese instead of regular cheddar — it adds creaminess and a peppery kick.
Or add a handful of chopped cooked ham right into the pineapple mix for a complete meal-in-a-dish.
Expert Tips, Swaps & Storage Advice
You can prep the whole casserole a day ahead — just hold off on the cracker topping until right before baking so it stays crisp.
Leftovers keep beautifully. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore the topping’s crunch.
If you’re feeding a crowd, this doubles easily in a 9×13-inch dish. Just add 5-10 minutes to the bake time.
What to Serve This With
Pineapple casserole shines on a holiday spread next to baked ham or roasted chicken. It also fits perfectly at brunch alongside quiche or bacon.
For summer gatherings, try it with grilled ribs, corn on the cob, and a crisp green salad. Add a pitcher of sweet tea or a light white wine, and you’re golden.
FAQs
Can I make pineapple casserole ahead of time?
Yes! You can assemble the pineapple mixture up to two days in advance, but hold off on the cracker topping until you’re ready to bake. Cover the uncooked base tightly and store it in the fridge. When it’s baking time, add the topping and bake as usual.
How should I store leftovers—and can I freeze it?
Leftovers keep well in an airtight container in the fridge for up to 3–4 days . It’s best reheated in the oven to restore that lovely crisp topping. Freezing isn’t recommended—thawing breaks down the pineapple and makes the topping mushy .
Is pineapple casserole a side dish or dessert?
Traditionally, this is considered a side dish, especially in Southern holiday spreads served alongside ham, turkey, or grilled meats . That said, it can absolutely double as a sweet-treat dish—you’ll even find folks serving it at the end of the meal!
Can I use fresh pineapple instead of canned?
Canned pineapple is preferred—the juice helps bind the casserole, and the fruit is softer and sweeter. Fresh pineapple is an option, but you’ll need to adjust for moisture and possibly add thickener like a touch of flour or cornstarch.
