Pineapple Casserole

This classic Southern pineapple casserole is loaded with sweet pineapple and cheddar cheese filling that’s sprinkled with a buttery Ritz cracker topping for an explosion of savory-sweet flavors.

Why this recipe works

Some may think of pineapple casserole as a really odd combination, but let us open your world to a mouth-watering dish that’s really popular in the South, for good reason! This easy casserole has a little bit of everything. Sweetness from the pineapple, saltiness from the cracker and cheddar cheese, and it even dances on both sides of the fence when it comes to textures with a light crunch on top and a tender-soft filling.

You’re likely to find this casserole next to the side dishes or on the dessert table snuggled up alongside sweet potato pie during potlucks and holiday gatherings down South. If you love the salty-sweet combo, this dish is definitely worth a try (if you haven’t already!).

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PINEAPPLE – Pineapple tidbits are a great size to add a little bit of texture to the casserole. You can also use pineapple chunks, which are typically much larger. I would recommend cutting the chunks into smaller pieces. Though using fresh pineapple is doable, it’s best to stick to canned for this recipe as the texture is softer and sweeter from sitting in the juices.

CHEESE – You can use either sharp or medium cheddar cheese. We prefer sharp cheddar as the more pronounced flavor pairs well against the sweetness of the pineapple. I always recommend grating your own cheese from the block when it comes to baking. Prebagged shredded cheese contains anti-caking agents which prevent the cheese from melting as well and can sometimes cause the texture to be grainy or chalky. 

How to Make Pineapple Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F.
2. In an 8×8 or 9×9 square baking dish, whisk together the flour and sugar. Stir in the pineapple and grated cheese. Spread evenly in the baking dish.
3. In a separate bowl or in a Ziploc bag, crush the Ritz crackers.
4. Add the melted butter to the crackers and stir to coat evenly. Sprinkle the crackers over the pineapple mixture in the baking dish.
5. Bake, uncovered, for about 30 minutes, until the casserole is bubbly, the cheese has melted, and the top is golden brown.
6. Serve hot.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Pineapple casserole can be enjoyed as both a side dish or dessert. For dessert, try it with a scoop of vanilla ice cream. For dinner, serve it alongside just about any main course! It’s a staple around the holidays and is fantastic with ham and turkey.

More Casserole Recipes

• Corn Casserole
• Tatertot Casserole
• Hashbrown Casserole
• Chicken Bacon Ranch Casserole
• Squash Casserole

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Pineapple Casserole

This easy casserole has a little bit of everything. Sweetness from the pineapple, saltiness from the cracker and cheddar cheese, and it even dances on both sides of the fence when it comes to textures with a light crunch on top and a tender-soft filling.

5 from 14 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert, Side Dish

Cuisine: American

Servings: 16 servings

45 minutes mins

Calories: 194

Author: Amanda Davis

Ingredients

• ▢ 6 Tablespoons all-purpose flour
• ▢ ⅓ cup granulated white sugar
• ▢ 20 ounces crushed pineapple plus the juices
• ▢ 20 ounces pineapple tidbits or chunks, drained.
• ▢ 2 ½ cups grated sharp cheddar cheese or medium cheddar
• ▢ 30 Ritz crackers about 1 sleeve
• ▢ ¼ cup melted butter

Things You’ll Need

• ▢
  8×8 baking dish or 9×9

Before You Begin

• The juice in the crushed pineapple should be just enough to wet the mixture, but you don’t want too much extra juice.
• Pineapple tidbits are a great size to add a little bit of texture to the casserole. You can also use pineapple chunks, which are typically much larger. I would recommend cutting the chunks into a bit smaller pieces.
• If the center of your casserole is not heated and melty after 30 minutes, you can cover with aluminum foil and continue cooking so that the crackers on top of the casserole do not get too dark brown.
• I always recommend grating your own cheese from the block when it comes to baking. Prebagged shredded cheese contains anti-caking agents which prevent the cheese from melting as well and can sometimes cause the texture to be grainy or chalky. 
• Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in the microwave or covered with aluminum foil in a 350F oven.
• For Making Ahead of Time – You can prepare the pineapple filling, cover it with plastic wrap, and store it in the refrigerator a day in advance. You can also prepare the Ritz cracker topping minus the butter, and store it separately from the pineapple filling in a ziptop bag kept in the refrigerator. Assemble your pineapple casserole the day of and bake as normal.

Instructions

• Preheat oven to 350°F.
• In an 8×8 or 9×9 square baking dish, whisk together the flour and sugar. Stir in the pineapple and grated cheese. Spread evenly in the baking dish.
• In a separate bowl or in a Ziploc bag, crush the Ritz crackers.
• Add the melted butter to the crackers and stir to coat evenly. Sprinkle the crackers over the pineapple mixture in the baking dish.
• Bake, uncovered, for about 30 minutes, until the casserole is bubbly, the cheese has melted, and the top is golden brown.

  Serve hot.

Nutrition

Serving: 1serving | Calories: 194cal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 189mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 301IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 1mg

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