This classic Pineapple Casserole is a southern potluck favorite food that can be served as a side dish or plated as a delicious dessert. This unique yet easy recipe is filled with sweet and tangy pineapple combined with savory cheddar cheese, all covered with a buttery cracker crumb topping.
Southern Pineapple Casserole
Our Pineapple Casserole is a sweet and salty combination of juicy pineapple pieces, cheddar cheese, and buttery cracker crumbs; yes, it sounds kind of strange to pair pineapple with cheese, but it is surprisingly delicious!
This quick and easy recipe requires only 4 ingredients to make the gooey filling mixture, then it’s topped with a buttery, crispy cracker crust and baked until brown and crunchy.
Serve it as a side dish or even for dessert, this fruit-filled cheesy casserole pairs perfectly with an Easter ham, a Thanksgiving turkey, a Christmas day dinner, or a quick weeknight supper.
The crushed Ritz crackers are the ideal salty contrast to the sweet taste of pineapple – it’s no wonder this one-of-a-kind casserole is an old-fashioned favorite!
If you crave more comforting casserole recipes, try my Chili Cornbread Casserole, Beef Enchilada Casserole, and Leftover Turkey Casserole.
Why You’ll Love this Baked Pineapple Casserole Recipe!
- Quick and easy to prepare in 10 minutes.
- Only uses 6 simple ingredients.
- Delicious side dish or dessert that tastes rich, sweet, savory, and super comforting.
- Best kept secret southern recipe that is truly something special.
- Unique flavors are enough to impress even the choosiest casserole connoisseur.
- Pairs perfectly with a simple ham steak, baked pork chop, or grilled chicken breast.
Pineapple Cheese Casserole ingredients
- Pineapple chunks (or pineapple tidbits will work too)
- Sugar
- All-purpose flour
- Mild cheddar cheese
- Unsalted butter
- Ritz crackers: Feel free to use your favorite buttery crackers.
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Recommended tools for this Baked Pineapple Casserole
- 2 quart baking dish
- Cooking spray
- Mixing bowl
- Measuring tools
- Aluminum foil
How to Make Pineapple Casserole
This Southern Pineapple Casserole is so quick and easy to make simply by topping a fruity filling with a buttery cracker crust. Filled with unique flavors and textures, this is a favorite holiday dish found on southern tables without fail.
- Make The Pineapple Mixture: Combine the pineapple, sugar, flour and cheddar cheese and spread evenly in the pan.
- Make The Topping: Mix the butter and crushed crackers together and spoon over the pineapple.
- Bake: Cover the pan with tinfoil and bake at 350° Fahrenheit for 25 minutes. Remove the foil and bake for another 5 minutes until the crackers have lightly browned.
- Serve: Serve and enjoy!
Serve this alongside our Slow Cooker Beef Tips or our Salisbury Steak.
Pineapple Casserole substitutions and additions
- Add-Ins: Feel free to add some chopped pecans or walnuts, flaked coconut, halved maraschino cherries, or ground nutmeg to your pineapple mixture.
- Choose Your Cheese: You can use Colby jack, sharp cheddar, or white cheddar cheese if you prefer.
Pineapple Cheese Casserole tips
- Canned pineapple is best for this Pineapple Casserole recipe. I use the pineapple packed in its own juice. Be sure to really drain all of the juice out.
- This dish is delicious served either as a side or a dessert.
- Prep your baking dish with non-stick spray. This will help when serving and cleaning up!
- Don’t be a skeptic, give pineapple and cheese a chance!
How to serve Southern Pineapple Casserole
To serve Pineapple Casserole, first allow it to cool slightly after baking, then scoop portions into individual serving dishes or plates. It pairs well with a variety of proteins, such as ham or roasted chicken, making it a versatile side dish for dinners or potlucks. Optionally, you can garnish it with a sprinkle of fresh herbs or a dollop of whipped cream for added flair.
How to Store Southern Pineapple Casserole
- To Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To Reheat: Leftovers can be reheated in the microwave or baked in the oven if covered with aluminum foil at 350 degrees for about 10-15 minutes.
Baked Pineapple Casserole Recipe FAQs
Yes, you can make your casserole in advance as long as you leave off the crushed crackers. Prepare the casserole filling and place it in the baking dish. Cover tightly with plastic wrap and refrigerate it. When you’re ready to cook the casserole, remove it from the refrigerator, add the topping mixture, and bake as directed.
I do not recommend using fresh pineapple in this recipe because it is not always as sweet as canned pineapple. The texture of fresh pineapple is a little stiffer than the canned fruit.
There is some heat involved in the canning process that softens the pineapple. Canned pineapple is also considerably juicier and creates a sweet sauce for the filling.
Normally I prefer to use the freshest ingredients possible but for this Pineapple Casserole recipe, canned pineapple works best.
This dish is versatile and it can be served warm out of the oven, room temperature, or it can be served chilled.
Buttery crackers like Ritz work best in this casserole. Salty crackers, like saltines or goldfish would be the next best thing.
More like this Pineapple Cheese Casserole
- Frito Pie Casserole
- Tater Tot Casserole
- Mexican Casserole
- Sweet Potato Casserole
- Twice Baked Potato Casserole
- Chicken Parmesan Casserole
Baked Pineapple Casserole Recipe
Ingredients
- 40 ounces (2 20-ounce) cans pineapple chunks in juice drained (reserve 1/4 cup)
- ¾ cup sugar
- 6 tablespoons flour
- 1 cup mild cheddar cheese shredded
- 6 tablespoons unsalted butter melted
- 3.5 ounce Ritz crackers crushed
Instructions
- Preheat the oven to 350° and spray a 2 quart baking dish with cooking spray.
- Combine the pineapple, sugar, flour and cheddar cheese together in a bowl. Spread evenly in the pan.
- Mix the butter and crackers together and spoon over the pineapple.
- Cover the pan with tinfoil and place in the oven. Bake for 25 minutes.
- Remove the tin foil and bake for another 5 minutes until the crackers have lightly browned.
- Remove and serve.
Jenn’s Notes
- To Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To Reheat: Leftovers can be reheated in the microwave or baked in the oven if covered with aluminum foil at 350 degrees for about 10-15 minutes.
- Canned pineapple is best for this Pineapple Casserole recipe. I use the pineapple packed in its own juice.
- This dish is delicious served either as a side or a dessert.
- Don’t be a skeptic, give pineapple and cheese a chance!
So delicious I will make the ones I haven’t yet!!!
Going to try this.. Sounds delicious
Hi Jenn!
You have so many wonderful recipes.
Can’t wait to try them. Everything you send me looks delicious. Thanks Again! Marsha.
Love your recipes.
sounds great but does it need sugar and flour, since it has the crackers already and natural sweetness of the canned fruit? I could think of adding coarse diced ham right to it for a full meal itself. I may try it.
does it need the sugar and the flour?
I would say the flour and sugar mixture acts as a base thickener for the pineapple
So yes if not it would just be cheese crackers and pineapple
Great recipe go’s so well with ham. Yummy 😋
This recipe sounds great. I’ve often wondered what to do with Pineapple.