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Easy and delicious hot Southern Pineapple Casserole has made an appearance on our holiday table for generations. It’s especially terrific served with baked ham and is always one of the first things to disappear at potlucks.
Delicious Southern Pineapple Casserole
There are certain recipes my family has come to expect at least once a year. Usually a holiday gathering is involved such as one of the big three; Thanksgiving, Christmas or Easter. My family also knows if ham is on the buffet table, it will be next to this Pineapple Casserole.
The perfect side dish for holidays and potlucks
This beloved southern side dish is one of the easiest and most unusual casseroles to ever appear at weddings, funerals, Sunday supper, Easter, Thanksgiving and Christmas. Who would have thought that cheddar cheese, pineapple and crackers could be so delicious!
The ingredient list is short, the prep time is practically nonexistent and it comes out perfect every time!
- 20 ounce canned chunk pineapple in juice, not heavy syrup (we like Dole brand pineapple)
- granulated sugar – this recipe calls for 1/2 cup but feel free to reduce the sugar to 1/3 cup for a slightly less sweet casserole.
- all-purpose flour
- fresh shredded cheddar cheese (not pre-shredded)
- buttery Ritz crackers, crushed
- unsalted butter, melted
How to make Pineapple Casserole recipe
1. Prep and pre-heat
First preheat your oven to 350 degrees F. Lightly grease a small casserole dish or 9-inch pie plate with vegetable cooking spray. Set aside.
2. Layer the casserole
Lightly drain the canned pineapple. (Reserve the juice for another use.) You want a little juice left to help meld into the crackers and flour / sugar mixture. Don’t over drain so that the pineapple is dry.
Pour the pineapple chunks in the prepared casserole dish and spread in a single layer.
In a small bowl combine the sugar, flour and fresh grated cheese. Pour the sugar mixture evenly over the pineapple chunks.
Crush the Ritz and spread the cracker crumbs evenly over the cheese and pineapple. Drizzle the melted butter over the crackers.
3. Bake and serve
Bake for 30 minutes or until the top is golden brown and the juices are bubbling around the edges. Cool slightly and serve.
Pineapple Casserole can be served as a side dish or dessert
It’s perfectly fine to serve this as a dessert, especially if you don’t have another sweet recipe planned. But typically Pineapple Casserole is served as a side dish in the South. So, either way is fine!
Fresh or canned pineapple?
We prefer canned pineapple in this recipe as it’s very juicy and a little sweeter than fresh.
However, feel free to use fresh pineapple is you have it available and need to use it up. You might want to add a splash of water to the bottom layer just to make sure it doesn’t dry out.
Pineapple Casserole Variations
This casserole is easy to adapt with your favorite add-ins. For a more tropical vibe, add some shredded coconut to the flour mixture. Chopped pecans and walnuts are also very nice sprinkled on top before baking.
Prep Pineapple Casserole ahead
To better prepare for the big day, feel free to pre-measure and prep all your ingredients ahead. The sugar, flour and cheese can all be combined and refrigerated until needed. The crackers are easily crushed and bagged until ready to go in the oven.
Once those few steps are done, all you have to do is open a can, layer the ingredients and bake!
Thanks for PINNING!
- 20 ounce can chunk pineapple in unsweetened juice, lightly drained
- ½ cup granulated sugar (110g) or less as desired
- 3 tablespoons all-purpose flour (30g)
- ¾ cup grated sharp cheddar cheese (2oz)
- 16 Ritz Crackers crushed (58g)
- 4 tablespoons unsalted butter melted (2oz)
- Preheat oven to 350°F. Lightly grease a small casserole dish or 9-inch pie plate with vegetable cooking spray.
- Lightly drain the pineapple. (Reserve the juice for another use.) Juicy pineapple is okay as you don't want it to be dry. Pour the pineapple chunks in the prepared baking dish in a single layer.
- In a small bowl combine the sugar, flour and fresh grated cheese. Pour the sugar mixture evenly over the pineapple chunks.
- Crush the Ritz Crackers and spread evenly over the cheese and pineapple. Drizzle the melted butter over the crackers. Bake for 30 minutes or until the top is golden brown and the casserole is bubbling around the edges. Cool slightly and serve.
- Refrigerate leftovers and rewarm gently in the oven or microwave.
- This casserole is easily doubled and baked in a 13×9-inch pan.
- Feel free to reduce the sugar to 1/3 cup for a slightly less sweet casserole.
Classic Pineapple Casserole
I’m not sure who invented this recipe but I am willing to bet the fine folks at Dole Pineapple had something to do with it.
Don’t let the odd combination of ingredients scare you off. This is one fine casserole even if it’s on the sweet side.
Don’t forget to cut the sugar a bit if you prefer. I usually double this casserole and only add 2/3 cup of sugar. My family has never noticed!
Other pineapple favorites
Don’t miss our 5-Star Pineapple Upside Down Cake recipe. It’s a keeper with a tender, moist crumb and loads of canned pineapple on top.
We’re also smitten with our Pineapple Salsa for a fun addition to Taco Tuesday. I could make an entire meal out of it!
Originally published April 2011, updated November 2022