This delicious pineapple casserole is a cheesy, sweet and salty side dish (or dessert!) that is topped with a buttery and crunchy Ritz cracker topping.
I will be honest and admit that the first time I was told about pineapple casserole (years ago), I was a little bit skeptical… pineapple and cheese, really?
This is a southern dish that I had definitely been missing out on. The flavor combination is amazing and it’s very simple to prepare!
What You’ll Need
- Crushed Ritz crackers – You’ll need about 45 crackers ( 1 1/2 sleeves) to yield 2 cups crushed crackers.
- Granulated sugar
- Cinnamon – Most recipes I’ve seen don’t include cinnamon, but I think a hint of cinnamon is a delicious addition. You can also use ground nutmeg (or a mixture of both!).
- Cheddar cheese – shredded
- Canned pineapple – I use a mixture of pineapple chunks and crushed pineapple because I like the texture of using both. You can most certainly use all crushed, chunks or tidbits in this recipe. *The pineapple will need to be drained for the casserole mixture, but be sure to reserve 1/4 cup of pineapple juice for the topping!
- Flour – All purpose
- Butter – For the topping
How to Make Pineapple Cheese Casserole
- Whisk together sugar, flour and cinnamon in a large bowl. Add cheese and stir to combine. Add drained pineapple and stir again to combine. Transfer to a prepared baking dish.
- In a separate large bowl, prepare the topping by stirring together melted butter, cracker crumbs and 1/4 cup pineapple juice.
- Sprinkle the topping mixture over the pineapple mixture and bake for 30 minutes, or until golden brown and edges are bubbling.
- Let the casserole stand for 5 to 10 minutes to allow the pineapple mixture to thicken before serving.
Watch the video above to see just how easy it is to make!
More Holiday Side Dishes You’ll Love
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 8 ounces sharp cheddar cheese shredded
- 20 ounce can pineapple chunks drained – RESERVE 1/4 CUP OF JUICE FOR TOPPING
- 20 ounce can crushed pineapple drained
- 2 cups buttery cracker crumbs Ritz – about 45 crackers
- ½ cup unsalted butter melted
- ¼ cup pineapple juice reserved from canned pineapple
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray.
- Whisk together sugar, flour and cinnamon in a large bowl. Add cheese and gently stir to combine. Add drained pineapple and stir again gently to combine well. Transfer pineapple mixture to prepared baking dish and spread evenly.
- In a separate large bowl, stir together cracker crumbs, melted butter and pineapple juice.
- Sprinkle buttery crumb mixture evenly over the top of the pineapple mixture in the baking dish. Bake (uncovered) for 30 minutes, or until golden brown and bubbling around edges.
- Allow to stand for 5 to 10 minutes to allow pineapple mixture to thicken before serving. Serve warm.
- Ground nutmeg can be substituted for cinnamon, or use a mixture of both.
- I like to use a mixture of crushed pineapple and pineapple chunks because I like the texture, but you can also use all crushed, chunks or tidbits.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published November 2015. Updated with new photos, new text and republished November 2020.