Pineapple Casserole

If you’ve never had Pineapple Casserole, I know what you’re thinking. Pineapple and cheese? Trust me on this one! It sounds like an odd combination, but the sweet pineapple and salty cheese hit the perfect balance of sweet and savory flavors. It’s one of our family favorites. I make it for Thanksgiving and Easter dinner, and any time a ham is on the menu.

This Pineapple Casserole is a classic Southern side dish made with drained pineapple chunks and tidbits, sharp cheddar cheese, sugar and a little flour. You stir it all together, spread it in a baking dish and add a buttery cracker topping made from crushed Ritz crackers. Then it bakes until the topping turns golden brown and the pineapple gets bubbly and jammy underneath.

Why My Family Loves It

• Sweet and savory: The sharp cheddar keeps it from tasting like dessert, and the pineapple keeps it from tasting like mac and cheese. There’s a good reason it’s a classic Southern dish.
• It’s made for ham: This is the side dish I reach for every time I bake a ham, and it’s always a hit at family gatherings.
• Simple ingredients: It’s mostly pantry staples, so I can pull it together even when the grocery store is packed before a holiday.
• It travels well: It’s an easy casserole to bring to a potluck, and it always starts a conversation.

Ingredients You’ll Need

You’ll find the exact amounts in the recipe card below, but here’s a quick look at what goes into it.

• Granulated white sugar and all-purpose flour: The sugar sweetens the filling, and the flour thickens the pineapple juices as it bakes.
• Canned pineapple chunks and tidbits: I use one can of each. The chunks give you big, juicy bites, and the tidbits fill in the gaps. Drain them really well, and save the drained juice for smoothies if you like.
• Sharp cheddar cheese: Shred it fine so it melts evenly into the pineapple. Sharp cheddar stands up to the sweetness of the pineapple better than mild.
• Ritz crackers: Crush about 20 crackers into buttery cracker crumbs for the topping.
• Butter: Melted butter coats the cracker crumbs so they bake up golden and crisp.

How to Make Pineapple Casserole

Step one: Preheat the oven to 350°F.

Step two: In a large bowl, stir together the sugar and flour. Add the drained pineapple and the cheese, and stir until everything is evenly coated. Spread the mixture evenly in a 1½-quart baking dish.

Step three: In a medium bowl, stir the crushed crackers and melted butter together until the crumbs are evenly coated.

Step four: Sprinkle the buttery crackers over the pineapple mixture. Bake for 25 to 30 minutes, until the topping is golden brown.

Let it sit for a few minutes before serving, so the filling has a chance to set up a little.

My Best Tips

• Drain the pineapple well: This is the big one. Let it sit in a strainer for a few minutes so the casserole doesn’t turn watery.
• Shred your own cheese: A finely shredded block of cheddar melts more smoothly into the pineapple.
• Watch the topping: Ovens vary, so start checking at 25 minutes. You want a deep golden brown.
• Use one kind of pineapple if you need to: If you only have chunks or only have tidbits, either one works.

Substitutions and Variations

• Fresh pineapple: You can use fresh pineapple instead of canned. Cut it into small pieces about the size of canned chunks and pat it dry.
• Other crackers: Any buttery round cracker works in place of Ritz. For gluten-free guests, use gluten-free crackers and swap the flour for a gluten-free blend.
• Add a little crunch: Mix some chopped pecans into the cracker topping.

What to Serve with It

This cheesy Pineapple Casserole is my go-to savory side dish for ham, especially my Crock Pot Brown Sugar Pineapple Ham for Easter dinner. It’s just as good on the Thanksgiving table next to turkey, Crock Pot Green Bean Casserole and a pan of Yam Casserole. It also goes well with pork tenderloin, pork chops or fried chicken on a regular weeknight.

Make Ahead and Storage

Make ahead: Stir together the pineapple filling, spread it in the baking dish, then cover and refrigerate it for up to 1 day. Mix the cracker topping and add it right before baking, so it stays crisp. Let the dish sit at room temperature for about 30 minutes while the oven heats, then bake as usual. It may need a few extra minutes in the preheated oven.

Refrigerator: Cover leftover Pineapple Casserole with plastic wrap, or move it to an airtight container, and keep it in the fridge for 3 to 4 days.

Reheating: Warm individual servings in the microwave, or cover the dish with foil and reheat it in a 350°F oven until hot. A few extra crushed crackers on top before reheating help bring back the crunch.

Freezer: I don’t recommend freezing it. The cracker topping gets soggy and the pineapple turns watery once it thaws.

Pineapple Casserole FAQs

Is Pineapple Casserole a side dish or a dessert?

Some people serve it as a dessert, but I think of it as the perfect side dish. It’s sweet, but the sharp cheddar and buttery crackers make it savory enough to sit right next to ham or turkey.

Why is my Pineapple Casserole watery?

Usually it’s because the pineapple wasn’t drained well enough. Let both cans drain in a strainer for a few minutes before you stir them into the sugar and flour.

Can I use crushed pineapple?

I don’t use it in this recipe. Crushed pineapple holds a lot more juice, so the casserole turns out runny instead of chunky.

This easy Pineapple Casserole recipe might sound a little unusual, but after the first bite, you’ll understand why it’s a Southern favorite. I hope it earns a spot on your holiday menu too!

More Holiday Side Dishes

• Honey Butter Rolls
• Sweet Potato Casserole with Canned Yams
• Jiffy Corn Casserole
• Old Fashioned Thanksgiving Dressing
• Canned Green Beans Recipe