This pineapple casserole is a Southern staple. I serve it at all my cookouts and it's always a favorite. It's my grandmother's recipe that she used to make every Easter. She's not happy when my extended family calls this "my" recipe, but I always give her credit!
Ingredients
- 1 can pineapple chunks , 20 ounce
- 1 can crushed pineapple , 20 ounce
- 2 cups shredded sharp Cheddar cheese
- 0.5 cups white sugar , or to taste
- 0.33 cups all-purpose flour
- 40 butterys round crackers , such as Ritz
- 0.5 cups butter , melted, or to taste
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use.
-
4
Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine.
-
5
Pour into a 1 ½-quart casserole dish.
-
6
Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.
-
7
Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Pumpkin Curry with White Fish
This pumpkin curry with white fish uses canned pumpkin and coconut milk to create a silky base for a veggie-packed curry. Use a firm white fish, such as halibut or cod.
Pineapple Coconut Zucchini Bread
This recipe yields a very moist, flavorful zucchini bread with pineapple and coconut — a great way to use up all that zucchini in the garden.
Thai Red Chicken Curry
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!