My pineapple casserole started as a holiday dish but is so delicious and easy to throw together that now I make it all year round! I can’t get enough of the sweet pineapple, savory cheddar, and buttery cracker topping!
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My Easy Pineapple Casserole Recipe
I love a good pineapple casserole, but I wanted to find a way to make it as easy as possible. I was hosting extended family for an Easter get-together, so I needed a casserole that would be easy to throw together while I prepped the rest of the meal.
I decided to use Ritz crackers for the top since we had a package of them about to expire, and I love them as a crispy buttery topping (hence my green bean casserole and broccoli casserole recipes with them too).
My daughter Leah was in the kitchen snooping for snacks while I was prepping my pineapple casserole recipe, and when she saw me combine pineapple tidbits with cheddar cheese, I thought she was going to lose her mind! I told her to just wait.
It took some coaxing to get her to try that first bite, but as soon as she did, she was hooked. Even my super picky aunt asked me for the recipe before she left! Something about the sweetness of the pineapple with the savory cheese and those buttery Ritz crumbs on topping just works!
And if you love pineapple recipes, try my recipes for pineapple dump cake, easy pineapple upside down cake, pineapple stuffing, pineapple sauce for ham, and pineapple cream cheese dump cake!
What is pineapple casserole?
Pineapple casserole is one of my favorite Southern classic side dishes! It combines flour, sugar, shredded cheddar, pineapple juice, and melted butter for the casserole base with pineapple tidbits folded in for flavor and texture and buttery crackers on top. Trust me, I know that combination might sound funky, but all it takes is one bite to be completely hooked!
Pineapple Cheese Casserole ingredients
- All-purpose flour – Helps thicken the casserole so it’s not runny and has the right crumb.
- Sugar – Adds just the right amount of sweetness to enhance the pineapple flavor.
- Cheddar cheese – I love using sharp cheddar cheese, but a mild cheddar will work as well.
- Butter – Makes everything rich and helps bind the ingredients together.
- Canned pineapple chunks – The juice adds moisture to the casserole, and the pineapple chunks give the casserole its signature ingredient.
- Ritz crackers – I use Ritz crackers to create a crispy, buttery topping, but breadcrumbs or crushed cornflakes will work, too.
How to make Pineapple Casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F.
STEP TWO: In a large bowl, combine the flour, sugar, and shredded cheddar cheese. Mix everything together well.
STEP THREE: Add the reserved pineapple juice and the melted butter. Stir until everything it is well combined.
STEP FOUR: Gently fold the drained pineapple chunks into the mixture, making sure the pineapple is evenly distributed throughout it.
STEP FIVE: Pour the pineapple mixture into an 8×8 inch baking dish, spreading it out evenly.
STEP SIX: In a small mixing bowl, combine the crushed Ritz crackers with the melted butter. Mix until the crackers are well coated.
STEP SEVEN: Evenly spread the buttery crackers over the pineapple casserole.
STEP EIGHT: Place the baking dish in the preheated oven and bake it for 30-40 minutes until the top is golden brown and the casserole is bubbling around the edges.
STEP NINE: Remove the casserole from the oven and let it cool for about 10-15 minutes before serving.
Tips for the Best Baked Pineapple Casserole
- I stir the casserole batter really well in a large bowl before adding the pineapple chunks to make sure the flour and sugar aren’t clumping anywhere.
- Fold the pineapple chunks very gently into the batter. My goal is for them to be evenly distributed without breaking up the pieces of pineapple.
- Avoid over-crushing the Ritz crackers. I like to have mostly smaller pieces with a few bigger pieces for contrast.
- Bake the pineapple casserole until the top is golden brown and the casserole is bubbling around the edges.
- Let the pineapple casserole rest for about 15 minutes. I think this helps the texture set and also reduces the risk of everyone burning their mouths when they dig in!
Pineapple and Cheese Casserole Variations and Substitutions
- I sometimes use fresh pineapple drained really well, and just 1 can of pineapple chunks instead of 2 cans. I love the pop of the fresh fruit, but I can still get the ¼ cup of juice from the 1 can.
- I also like using crushed pineapple in place of pineapple chunks for a slightly different texture. I make sure to mix well so the smaller pieces are really well distributed in the batter.
- For an even bolder flavor, I’ll use sharp cheddar cheese to contrast the sweetness of the baked pineapple casserole.
- If I don’t have Ritz crackers, I’ll use Townhouse, Saltines, or even crushed cornflakes on top to save me a trip to the store. All of them have turned out delicious!
- In the spring and summer, I like to mix in some coconut flakes to enhance the tropical flavor of the pineapple.
How to serve this Pineapple Casserole Recipe
For an everyday dinner, I like to pair pineapple casserole with baked pork chops, chicken legs, pork tenderloin, or baked chicken tenders. To turn it into a dessert, I’ll add a scoop of vanilla ice cream, and my kids go crazy for it every time!
This is also one of my favorite side dishes to serve during the holidays on Thanksgiving and Easter with spiral ham, air fryer ham, or roasted chicken!
Pineapple Casserole FAQs
Storing this Cheesy pineapple casserole
I store leftover pineapple casserole in an airtight container in the refrigerator for up to 5 days. If there’s enough left, I just leave it in the casserole dish and cover it before storing it in the fridge!
I’ve also had success wrapping the casserole tightly and freezing it for up to 3 months.
Why is my pineapple casserole watery?
Whenever my pineapple cheese casserole turns out too runny, it’s usually because I didn’t drain the pineapple well enough. I drain the chunks thoroughly before stirring them into the batter so I don’t end up with too much moisture.
Can I make this ahead of time?
I love prepping the batter in advance! I follow the normal recipe until I’ve stirred in the pineapple chunks and poured it into the casserole dish, then, I cover and store it in the refrigerator.
When I’m ready to bake, I let the pineapple and cheese casserole sit out at room temperature for about 30 minutes, then add the Ritz cracker topping right before it goes into the oven to bake!
More Easy Holiday Recipes
- Turkey stuffing casserole
- Sage and sausage stuffing
- Watergate salad
- Cornbread stuffing
- Maple glazed carrots
- Easy carrot cake recipe
- Sweet potato casserole
- Instant pot mac and cheese
Easy Pineapple Casserole
Equipment
- 8×8 baking dish
Ingredients
For the Casserole:
- 6 tablespoons all-purpose flour
- 1/3 cup sugar
- 1 cup cheddar cheese shredded
- 1/2 cup unsalted butter melted
- 2 cans pineapple chunks 20 oz each, drained
- 1/4 cup pineapple juice reserved from can
For the Topping:
- 1 sleeve Ritz crackers crushed
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 350 °F.
- In a medium bowl, combine the flour, sugar, and shredded cheddar cheese. Mix everything together well.
- Add the reserved pineapple juice and melted butter. Stir it until everything is well combined.
- Gently fold the drained pineapple chunks into the mixture, making sure the pineapple is evenly distributed throughout.
- Pour the pineapple mixture into an 8×8 inch baking dish, spreading it out evenly.
- In a small mixing bowl, combine the crushed Ritz crackers with the melted butter. Mix until the crackers are well coated. Evenly spread the buttery crackers over the pineapple casserole.
- Place the baking dish in the preheated oven and bake it for 30-40 minutes or until the top is golden brown and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it cool for about 10-15 minutes before serving.
Notes
- Stir the casserole batter really well in a large bowl before adding the pineapple chunks to make sure the flour and sugar aren’t clumping anywhere.
- Fold the pineapple chunks very gently into the batter to avoid breaking them.
- Avoid over-crushing the Ritz crackers so they still have some texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- It can also be wrapped tightly in a freezer safe container and frozen for up to 3 months.
- To make ahead of time, follow the recipe until you add in the pineapple chunks. Then cover and store it in the fridge until you’re ready to bake! If there’s time, let it sit at room temperature for 30 minutes prior to putting the Ritz cracker topping on and baking.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
