A quintessential holiday side dish in the South, this Baked Pineapple Cheese Casserole is the epitome of a quick and easy dump-and-bake recipe!
You will be saying yes, please, to a serving of this popular baked pineapple casserole. Full of sweet, canned crushed pineapple, pineapple tidbits, shredded cheddar cheese, and blanketed with a layer of crisp, buttery crushed Ritz crackers, it is impossible to resist.
This easy recipe for pineapple cheese casserole pairs beautifully with most entrees, especially baked ham or smoked ham, which is why it is so popular around the holidays. And like my Southern Green Casserole recipe, it’s a perfect dish to take to a potluck. But, believe it or not, it also can be served as a dessert!
If you have never tasted this delightfully sweet and salty cheesy pineapple casserole, you might be skeptical. You may wonder how exactly the ingredients combine to make this old-fashioned, make-ahead side dish that can double as a dessert. Well, you will have to trust me on this one. It does, and they do!
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Ingredient notes:
- Pineapple – I like combining canned crushed pineapple and pineapple tidbits, but you can use all crushed or all tidbits or chunks. Be sure to purchase canned pineapple in 100% juice and not syrup.
- Cheddar cheese – is an essential component of this side dish. It adds a nice salty contrast to the sweet pineapple. I like to use a mixture of several types of cheddar, but extra sharp cheddar cheese works just fine.
- All-purpose flour – helps to thicken the sauce while the casserole bakes.
- Sugar – brings out the sweetness of the pineapple.
- Ritz crackers and butter– you can use any buttery round cracker you like. Combined with the butter, the crushed crackers add a lovely buttery, crispy element.
How to make pineapple cheese casserole:
- Preheat the oven to 350 degrees F.
- Drain the canned pineapple and reserve a third of a cup of juice.
- Whisk the sugar, flour, and reserved pineapple juice in a medium-sized bowl until it is smooth and creamy.
- Add the drained pineapple and mix well.
- Grease an 8″ x 8″ inch baking dish with butter or non-stick cooking spray. Pour the pineapple mixture into the dish and spread it out evenly.
- Top the pineapple mixture with the shredded cheese.
- Crush the Ritz crackers and add the melted butter. Sprinkle the cracker mixture evenly over the cheese layer.
- Bake for 30 minutes or until the topping is golden brown and the pineapple mixture is bubbly.
Recipe variations:
- Not only is pineapple cheese casserole a true southern jewel, but it is also very versatile. It is a terrific side dish that can be served cold, at room temperature, warm, or hot, and it’s sweet enough to serve for dessert too! I’ve even been known to eat it for breakfast; after all, it is full of fruit…
- When serving it as dessert, you can serve it as is or try topping it with either a dollop of whipped cream or a scoop of vanilla ice cream topped with a handful of roasted pecans. Or, serve it on a piece of pound cake with ice cream.
- This recipe calls for granulated sugar, but you can substitute brown sugar, which will give it a little different taste.
Recipe FAQs:
A quick internet search shows the origin is a little murky; however, it became popular in the South in the 1950s when casseroles were all the rage. Since then, it has been a “must-have” on Thanksgiving, Christmas, and Easter dinner tables, and it is one of the first dishes folks look for at potluck dinners.
This is one of these dishes where the shortcut of using canned fruit produces a tastier dish. Canned pineapple is sweeter, and you need the juice for the filling.
Sharp or extra sharp cheddar cheese pairs well with the sweet pineapple and gives this dish a sweet/salty vibe. If you can find it, a blend of different types of cheddar also works well.
This is such a simple recipe; I wouldn’t recommend making it in a crockpot or slow cooker. While the pineapple mixture would be fine, the Ritz cracker topping will not get crispy, and you will miss that crunch.
You can make it ahead by following the directions to make the filling and top it with shredded cheese. Do not add the cracker topping or bake it. Also, go ahead and crush the crackers and mix them with the melted butter but do not add them to the casserole.
When ready to bake the casserole, add the cracker topping and bake as directed.
Besides being an excellent side dish to serve at holiday meals, it is delicious served with grilled or smoked meats such as Oven-Baked Baby Back Ribs, Smoked Beef Short Ribs, Smoked Spatchcock Chicken, Reverse Seared Pork Steaks or Grilled Ham Steak.
Sharon’s tips:
- If you have them, leftovers will last covered in the fridge for up to four days.
- While leftovers are delicious cold, they can also be reheated in the microwave for a minute or in a 350° F oven for ten minutes.
- This recipe calls for half a cup of sugar, which is what I use. But feel free to reduce the amount or leave it out altogether. Taste your pineapple first; if it’s really sweet, you might not need as much sugar.
More casserole recipes:
We love our 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:
You might also be interested in my collections of Easy Dinner Casseroles and 21 Best Casserole Recipes with Chicken.
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones! I hope you come back soon!
📋 Recipe:
Baked Pineapple Cheese Casserole Recipe
Ingredients
- 1 can crushed pineapple in 100% juice, drained (20 ounce can)
- 1 can pineapple tidbits in 100% juice, drained, reserve ⅓ cup juice, (20 ounce can)
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 cup shredded sharp Cheddar cheese, or a cheddar cheese blend
- 4 tablespoons salted or unsalted butter, melted
- 30 Ritz crackers, crushed
Instructions
- Preheat the oven to 350 °F.
- Drain the canned pineapple and reserve a third of a cup of juice.
- Whisk the sugar, flour, and reserved pineapple juice in a medium-sized bowl until it is smooth and creamy. Add the drained pineapple and mix well.
- Grease an 8" x 8" inch baking dish with butter or non-stick cooking spray. Pour the pineapple mixture into the dish and spread it out evenly.
- Top the pineapple mixture with the shredded cheese.
- Crush the Ritz crackers and add the melted butter. Sprinkle the cracker mixture evenly over the cheese layer.
- 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
- If you have them, leftovers will last covered in the fridge for up to four days.
- While leftovers are delicious cold, they can also be reheated in the microwave for a minute or in a 350° F oven for ten minutes.
- This recipe calls for half a cup of sugar, which is what I use. But feel free to reduce the amount or leave it out altogether. Taste your pineapple first; if it’s really sweet, you might not need as much sugar.
- Pineapple casserole is very versatile. Not only is it a great side dish, but it’s sweet enough for dessert. Try topping leftovers with a dollop of whipped cream or serve it over vanilla ice cream or a piece of pound cake.
- You can make this casserole ahead by following the directions to make the filling and top it with shredded cheese. Do not add the cracker topping or bake it. Also, go ahead and crush the crackers and mix them with the melted butter but do not add them to the casserole. Then, when ready to bake the casserole, add the cracker topping and bake as directed.
Nutrition
*This recipe was originally published in March of 2019.
This is one of my favorite things. Reminds me of my Mom. Have made this many time (bet cha can’t tell I’m from the South). Your recipe is exactly like mine. Love your recipes .
Hi Patricia,
Thank you so much for your sweet comments! I’m so glad you are enjoying the recipes!
All my best,
Sharon
Sounds great! Can I use fresh pineapple?
Hi Ann, I’ve never used fresh pineapple but I can’t think of any reason it wouldn’t work. You do need three tablespoons of pineapple juice, but I think you could substitute orange juice or something along those lines. If you do make it with the fresh pineapple, please let me know how it turns out.
Happy Thanksgiving!
Great recipe, I tried it and loved it.
Hi James, I’m so glad you enjoyed it and thank you too for taking the time to leave a comment!
All my best,
Sharon
Wow! I’ve never heard of pineapple casserole and now I’m so intrigued by your recipe. Just as you said, what a wonderful idea for a side dish for ham. Thanks so much for sharing.