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There is always that one dish at the holiday table that makes people stop and squint. It looks a little unexpected, it smells like butter and something sweet, and somebody always has to ask what is in it. This Southern pineapple casserole is that dish. Sweet, savory, golden on top, and completely impossible to stop eating once you start.
Pineapple Casserole
The first time I made this for my kids, they were not going anywhere near it. Pineapple and cheese? No thank you, Mom. But I insisted on just one bite, and my son took one look at me after and said “You have to make more of this one. Now what is in this thing again?” That is exactly how it goes every single time I put it on the table.
You might see it called scalloped pineapple or baked pineapples and pineapple cheddar casserole depending on where you grew up, but it has been showing up on Southern holiday tables for as long as anyone can remember. It comes together in one bowl, bakes in under 40 minutes, and fits right in at Easter, Thanksgiving, or Christmas.
Why You Will Love This Recipe for Pineapple Casserole!
Once this one hits the table, it tends to disappear faster than you would expect. Here is why it keeps getting requested:
- The sweet and savory combo works better than it sounds. Sharp cheddar does not make this taste cheesy. It adds a creamy, salty balance that keeps the sweetness of the pineapple right where it needs to be.
- Two types of pineapple means better texture in every bite. Crushed pineapple creates a soft base while the tidbits give you little bursts of fruit throughout. Using both makes a real difference.
- That cracker topping is the whole point. Two sleeves of Ritz, melted butter, and reserved pineapple juice bake into a golden, crunchy topping everyone reaches for first.
- Everything you need is already in your pantry. Canned pineapple, shredded cheese, butter, crackers. No special trip to the store required.
- It works as a side dish or a dessert. Serve it warm alongside a glazed ham, or top it with a spoonful of whipped cream and call it dessert. It genuinely works both ways.
What You Need for Pineapple Casserole
- Crushed Pineapple: This is the base of the filling and gives it a sweet, smooth consistency. Make sure to drain it well before mixing to keep the casserole from getting watery.
- Pineapple Tidbits or Chunks: These bring a little texture and bite to the filling. Drain them well, but reserve 6 tablespoons of the juice before you pour it out. You will need it for the topping.
- Sugar: Enhances the pineapple’s natural sweetness without pushing it over the top. Pull back to 3/4 cup if you prefer it a little less sweet.
- All-Purpose Flour: Thickens the filling just enough so it scoops cleanly instead of running.
- Shredded Sharp Cheddar Cheese: Sharp cheddar is the right call here. The stronger flavor cuts through the sweetness of the pineapple and gives the filling a savory balance that makes the whole dish work.
- Butter, Melted: Binds the cracker topping and helps it bake into that golden crust.
- Butter Crackers (Ritz), Crumbled: Two full sleeves, and that is intentional. More topping means more of that golden, buttery crunch that everyone goes back for.
How to Make Pineapple Casserole
Step 1 | Preheat Oven & Prep Baking Dish
Preheat your oven to 350°F. Butter a 9×11 or similar medium casserole dish, or give it a good coat of nonstick spray.
Step 2 | Make Pineapple and Cheese Filling
In a large bowl, whisk together the sugar and flour until combined.
Stir in the shredded sharp cheddar.
Then add both the drained crushed pineapple and drained tidbits. Stir until the filling is evenly mixed. It will look chunky and that is exactly right.
Pour the filling into your prepared baking dish and spread it into an even layer.
Step 3 | Make Buttery Crumb Topping
In a separate bowl, combine the crumbled Ritz crackers, melted butter, and reserved pineapple juice. Stir until all the crumbs are coated and the mixture looks like wet sand with a little shine to it.
Spread the topping evenly over the pineapple filling, covering it all the way to the edges.
Step 4 | Bake
Bake for 30 to 40 minutes, until the topping is a deep golden brown and you can smell the butter coming through.
The edges of the filling will just be starting to bubble. That is your sign; it is ready.
Step 5 | Let it Set and Enjoy:
Pull it from the oven and let it rest for 5 to 10 minutes before scooping. It firms up just enough to serve cleanly.
I like to serve it warm just out of the oven! Although it’s just as tasty at room temperature, some people even like it chilled.
Variations and Substitutions
- Brown sugar: Swap the white sugar for brown sugar for a slightly deeper, more caramel-like sweetness. It is a small change that shifts the flavor in a really nice way.
- Different crackers: Any buttery cracker works here if you cannot find Ritz or just want to switch it up.
- Pineapple in juice, not syrup: When you are shopping, grab pineapple packed in juice rather than syrup. Syrup makes the whole dish too sweet and throws off the balance.
Gluten-free: Swap the flour for a 1-to-1 gluten-free flour blend and use gluten-free butter crackers or you could use corn flakes in place of Ritz. These have not been tested yet so results may vary. If you are cooking for someone with celiac disease, check every label carefully including the crackers, flour blend, and canned pineapple for any shared facility warnings.
Expert Tips
- Drain the pineapple well, but save the tidbit juice. Excess liquid makes the filling watery and loose. Drain both cans thoroughly before mixing, but set aside your six tablespoons of tidbit juice before you pour the rest out.
- Do not skip the flour. Those six tablespoons are what give the filling structure. Without it you get a sweet, soupy mess instead of something that scoops cleanly.
- Sweetness level: This one is meant to be sweet, and that is what makes it so good alongside a salty ham. If you want to dial it back a little, just reduce the sugar to 3/4 cup.
- Shred your own cheese if you can. Pre-shredded cheese is coated with anti-caking agents that affect how it melts. Freshly shredded sharp cheddar distributes more evenly and melts smoother into the filling.
- Go for deep golden, not just light brown. A pale topping means the butter has not fully cooked through and you will lose that crunch factor everyone loves. Give it the full time and pull it when the top is a nice even golden color.
- Let it rest before you scoop. Five to ten minutes out of the oven and the filling settles into itself and scoops up cleanly. It is a soft, scoopable dish by nature, and that is exactly what makes it so good.
What to Serve with Pineapple Cheese Casserole
Ham is the classic pairing, and it is hard to argue with it. The sweet and savory flavors here play perfectly against the saltiness of a glazed holiday ham, which is exactly why this casserole has been an Easter and Christmas table staple across the South forever.
It also holds its own next to roast chicken, turkey, and pork chops, and pairs beautifully with Southern Style Green Beans, Cheesy Yellow Squash Casserole, Sweet Potato Soufflle or Baked Mac and Cheese for a full Southern spread.
If you want to serve it as a dessert, a spoonful of whipped cream or a small scoop of vanilla ice cream alongside a warm portion is all it needs.
How to Store Pineapple Casserole
Storage: Cover tightly or transfer to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave in short intervals, or warm the whole dish in a 350°F oven for about 10 minutes.
Make Ahead: Mix the pineapple and cheese filling up to one day ahead and refrigerate it covered. Add the cracker topping right before baking so it stays crisp and golden.
Freezing: This one is best fresh or refrigerated. The cracker topping loses its crunch after freezing and thawing, so freezing is not recommended.
If you haven’t tried it yet, it’s one you should add to your MUST-MAKE LIST!
Commonly Asked Questions
he sharp cheddar is not there to make it taste cheesy. It adds a creamy, salty element that balances the sweetness of the pineapple and gives the filling more body.
You can. Pulse it in a food processor for the crushed portion and chop the rest into small pieces. Let it sit covered overnight in the fridge so the juices release, then add a small splash of juice before mixing
Other Perfect Side Dishes for your Menu
- Southern Style Green Beans
- Cheesy Yellow Squash Casserole
- Baked Mac and Cheese
- Instant Pot Mashed Potatoes
- Southern Collard Greens
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Pineapple Casserole Recipe
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Ingredients
- 20 ounces canned crushed pineapple - drained
- 20 ounces canned pineapple tidbits - drained reserve the juice
- 6 tablespoons reserved pineapple juice
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 8 tablespoons butter - melted
- 2 sleeves butter crackers - Ritz, crumbled
Instructions
- Preheat Oven & Prep Baking Dish: Preheat your oven to 350°F. Butter or spray a 9×11 or medium-sized casserole dish with nonstick cooking spray.
- Make Pineapple and Cheese Filling: In a large bowl, whisk together the sugar and flour. Stir in the shredded sharp cheddar cheese until evenly mixed.1 cup sugar, 6 tablespoons all-purpose flour, 2 cups shredded sharp cheddar cheese
- Add the drained pineapple and stir until all the ingredients are well incorporated.20 ounces canned crushed pineapple, 20 ounces canned pineapple tidbits
- Pour this mixture into your prepared baking dish
- Make Buttery Crumb Topping: In a medium bowl, mix the crumbled butter crackers, reserved pineapple juice, and melted butter. Spread this crumb mixture evenly over the top of the pineapple mixture.6 tablespoons reserved pineapple juice, 8 tablespoons butter, 2 sleeves butter crackers
- Bake: Bake for 30 to 40 minutes or until the topping is golden brown.
- Let Set and Enjoy: Remove the dish from the oven and let it set for 5-10 minutes. Then, Serve Warm. This dish can also be enjoyed at room temperature or chilled.
Notes
- Make sure to drain the pineapple well.
- You may reduce the crackers to 1 sleeve if you prefer a less crunchy topping. Use only 4 tablespoons of butter and 1 ½ tablespoons of juice.
- If you would like it less sweet, reduce to ¾ cup of sugar.
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Would it be possible to substitute fresh pineapple, chopped in a food processor, for the canned pineapple?
Yes, you can use fresh pineapple with this. I like to chop it up and pulse in the food processor. You may want to add just a little juice to them as the canned pineapple even drained will retain a little juice. I often prep the pineapple the night before and let is sit covered in the fridge and proceed with the recipe the next day.
Just found you. Getting ready to make pineapple casserole. Great recipe. Thanks!!!
I am so glad you found me Jean! Welcome! You will love it! It’s so good! Thank you so much and hope to hear from you soon! I will be working on some new things after the holidays!