Baked Pineapple Casserole

A quintessential holiday side dish in the South, Baked Pineapple Casserole is the epitome of a quick and easy recipe! You will be saying yes, please, to a serving of this popular pineapple cheese casserole full of sweet pineapple chunks, cheddar cheese, and blanketed with a crisp, buttery Ritz cracker topping.

For those of you that have never tasted this delightfully different pineapple casserole, please do me a favor and make it this week. You will wonder how you could have ever done without this delicious dish.  Southern Baked Pineapple Casserole pairs beautifully with ham, which is one reason it is so popular around the holidays.

Now, I know I probably still have a few skeptics; I mean, pineapple, cheddar cheese, and Ritz crackers? How exactly do those ingredients come together to make this old-fashioned baked pineapple casserole? Well, you will have to trust me on this one.  It does, and they do!

Here’s why you will love this recipe:

1. This pineapple casserole is scrumptious, whether you eat it hot right out of the oven or cold as leftovers straight out of the refrigerator. My husband loves it cold for breakfast. 
2. It’s the perfect side dish and always one of the first dishes to go at potlucks and neighborhood barbecues!
3. It is a great addition to any holiday or special occasion table, and it’s just as wonderful for a quick weeknight dinner. 

Here’s what you will need:

• Pineapple: canned works great in this recipe. I usually get the tidbits, but you can also use chunks or even crushed. Be sure to purchase pineapple in 100% juice and not syrup. 
• Cheddar cheese: an essential component of this side dish, adds a nice creamy contrast to the pineapple. I like to use extra sharp cheddar cheese. 
• Flour: helps to thicken the sauce and brings everything together. I use all-purpose.  
• Sugar: sometimes, the pineapple is sweet enough to either reduce or leave it out altogether. But I usually add one-quarter cup to bring out the sweetness of this dish. 
• Ritz crackers: you can use any buttery round cracker you like, but combined with the butter, the topping adds a nice buttery crispy element.

How to make this recipe:

Let’s get started! 

1. Preheat the oven to 350 degrees F. 
2. Mix the sugar, flour, and three tablespoons of pineapple juice in a medium-size bowl until it is smooth and creamy.
3. Add the drained pineapple chunks and mix well to ensure the pineapple chunks are covered with the liquid.
4. Grease a small baking dish with butter or spray with non-stick cooking spray. Pour the pineapple mixture into the dish and spread out evenly.
5. Sprinkle the shredded cheese evenly over the top of the pineapple mixture.
6. Place the crackers in a small plastic storage bag and crush them with your hands. Add the butter and squish around until the butter and cracker crumbs are well mixed. 
7. Sprinkle the cracker/butter topping evenly over the top of the cheese. 
8. Bake for approximately 30 minutes, or until the topping is golden brown and the pineapple mixture is bubbly. 

Sharon’s Tips:

• Leftovers, if you have them, will last covered in the fridge for up to four days. The topping may not stay as crispy, but it will still be delicious. 
• To make this casserole ahead, cover the dish containing the pineapple mixture and cheese with plastic wrap. Store in the refrigerator for up to 24 hours before baking, top with the cracker/butter mixture, and bake as directed. 
• This recipe for Southern Baked Pineapple Casserole calls for one-quarter of a cup of sugar, which is how I usually make it. But, feel free to reduce the amount or leave it out altogether. Taste your pineapple first; if it’s really sweet, you don’t need as much sugar.
• Southern Baked Pineapple Casserole is very versatile. Not only is it a great side dish, but it’s sweet enough for dessert too! Try topping leftovers with a dollop of whipped cream. Or, serve leftovers over vanilla ice cream or a piece of pound cake. 
• This recipe serves four. If you need to feed more folks, double or triple the recipe.

More casserole recipes:

We like casseroles in the South, and we have them for every occasion. If you like them too, you will want to check out some of my favorites: Southern Squash Casserole, Baked Tomato Casserole, Chicken Divan Casserole, Southern Sweet Onion Casserole, Ultimate Broccoli Cheese Casserole, Baked Mushroom Casserole, and Easy Spicy Southern Corn Casserole.

I’ve even put together an entire post, Easy Dinner Casseroles, that features thirteen of the most popular casserole recipes on my blog.

If you make this recipe:

**Please rate it and let me know what you think in the comments section.  I love hearing from you and seeing what you have made!

Thank you so much for visiting Grits and Pinecones! Come back soon!    

Baked Pineapple Casserole Recipe

Sharon Rigsby

A quintessential holiday side dish in the South, Baked Pineapple Casserole is the epitome of a quick and easy recipe!

4.58 from 7 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Side Dish

Cuisine American, Southern

Servings 4 servings

Calories 274 kcal

Ingredients

  

1x2x3x

• ▢ 20 ounces pineapple chunks or tidbits in 100% juice drained (reserve 3 Tbsp of the juice)
• ▢ ¼ cup granulated sugar
• ▢ 3 tablespoons all-purpose flour
• ▢ ½ cup shredded sharp Cheddar cheese
• ▢ 2 tablespoons unsalted butter melted
• ▢ 15 buttery round crackers I used Ritz

Instructions

 

• Preheat the oven to 350 degrees F.
• Mix the sugar, flour,¼ and three tablespoons of pineapple juice into a medium-size bowl until it is smooth and creamy.
• Add the drained pineapple chunks and mix well to ensure the pineapple chunks are covered with the liquid.
• Grease a small baking dish with butter or spray with non-stick cooking spray. Pour the pineapple mixture into the dish and spread out evenly.
• Sprinkle the shredded cheese evenly over the top of the pineapple mixture.
• Place the crackers in a small plastic storage bag and crush them with your hands. Add the butter and squish around until the butter and cracker crumbs are well mixed.
• Sprinkle the cracker/butter topping evenly over the top of the cheese.
• Bake for approximately 30 minutes, or until the topping is golden brown and the pineapple mixture is bubbly.

Notes

• Leftovers, if you have them, will last covered in the fridge for up to four days. The topping may not stay as crispy, but it will still be delicious. 
• To make this casserole ahead, cover the dish containing the pineapple mixture and cheese with plastic wrap and store in the refrigerator for up to 24 hours before baking, top with the cracker/butter mixture, and bake as directed.
• This recipe for Southern Baked Pineapple Casserole calls for one-quarter of a cup of sugar, which is how I usually make it. But, feel free to reduce the amount or leave it out altogether. Taste your pineapple first; if it's really sweet, you don't need as much sugar.
• Pineapple Casserole is very versatile. Not only is it a great side dish, but it's sweet enough for dessert too! Try topping leftovers with a dollop of whipped cream or serve it over vanilla ice cream or a piece of pound cake.
• This recipe serves four. If you need to feed more folks, double or triple the recipe.

Nutrition

Calories: 274kcalCarbohydrates: 45gProtein: 9gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 47mgSodium: 261mgPotassium: 186mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 23.9mgCalcium: 220mgIron: 1.3mg

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**This recipe was originally published in March of 2019. I republished on November 14, 2020, with a new photo of ingredients, more descriptive instructions, and tips.