This pineapple cheese casserole recipe combines sweet pineapple, sharp cheddar, crushed crackers, and butter for a classic Southern side dish.
Let me tell you a little story about casseroles, family pride, and mild culinary theft.
So, years ago—back when I still thought boxed mac and cheese was a personality trait—my grandmother made this pineapple cheese casserole for Easter. I remember staring at it, suspicious. Pineapple? And cheese? In a casserole? With crackers on top?
I didn’t want to like it. Honestly, I was a little dramatic about it. But I took a bite. Then another. Then… my aunt tried to take the last scoop and I blocked her with my elbow. (Sorry, Aunt Lisa.)
Fast forward a few years, and now I’m the one who brings it to holidays. Cookouts. Random Thursdays. And despite the fact that Grandma very clearly made it first, somehow the extended family started calling it “my casserole.” Which I don’t correct. Usually.
I do, however, whisper “thanks, Grandma” every time someone asks for the recipe.
Why You’ll Love This Pineapple Cheese Casserole Recipe?
You know that moment when you try something totally strange-sounding and then immediately think, wait, why is this actually amazing? That’s this casserole. It’s sweet, it’s savory, it’s cheesy, it’s got this buttery, salty cracker crust that hits in all the right ways.
It’s a flavor combo that doesn’t make sense until you taste it. And then suddenly, it makes all the sense in the world. Like dipping French fries in ice cream, or putting hot sauce on your eggs. Sweet and savory are best friends—no matter how weird it sounds on paper.
Plus, this pineapple cheese casserole recipe is easy. No weird ingredients. No prep panic. You can throw it together in 10 minutes flat, and the oven does the rest.
Ingredient Notes:
Here’s what you need to make this Southern classic work. And a few notes from someone who has, on multiple occasions, forgotten key ingredients and improvised with what was on hand. Sometimes it worked. Sometimes… we don’t talk about it.
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1 (20 oz) can pineapple chunks – Drain, but save ¼ cup of the juice. I once forgot and had to squeeze it out by hand like a savage.
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1 (20 oz) can crushed pineapple – Also drained. Don’t skip it. It’s what makes the texture sing.
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2 cups shredded sharp cheddar cheese – Sharp is the keyword here. Mild cheddar gets lost.
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½ cup sugar – I’ve cut it back to ⅓ cup before and it was still great, but honestly, that bit of sweetness makes the savory pop.
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⅓ cup all-purpose flour – Just enough to help everything hold together.
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40 buttery round crackers (like Ritz) – I’ve tried store-brand. It’s… okay. But Ritz really is best here.
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½ cup melted butter – Don’t skimp. This is Southern comfort food. Butter is the glue holding our emotions together.
How To Make Pineapple Cheese Casserole?
Step 1: Preheat your oven.
350°F. Classic casserole temp. You’ll know it’s hot enough when your kitchen starts to smell like hope.
Step 2: Mix the filling.
In a big bowl, combine your drained pineapple chunks (plus the ¼ cup juice), crushed pineapple, sugar, flour, and cheese. It’ll look a little messy. That’s okay. It’s not supposed to be glamorous. It’s supposed to taste like a hug.
Step 3: Pour into your baking dish.
Use a 1½-quart casserole dish. Or an 8×8 if that’s what you’ve got. Spread the mixture evenly and resist the urge to sneak a bite. (Or don’t. I won’t tell.)
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Step 4: Make the topping.
Stir the crushed crackers with the melted butter in a small bowl until everything’s coated and crumbly. Sprinkle it over the top of the casserole like you’re tucking it in with a warm, buttery blanket.
Step 5: Bake.
Pop it in the oven for 30 minutes, or until the top is golden and the edges are bubbling. Let it cool slightly. Try not to burn your mouth diving in too early. (I fail at this every time.)
Storage Options:
This dish rarely survives the first round. But if you find yourself with extra, store it in an airtight container in the fridge for 2–3 days. Reheat in the oven at 325°F to bring back that crispy top. Microwave works, too—but it’ll be softer. Still tasty, just less crunchy.
Don’t freeze it. Just don’t. The texture turns weird and sad. Like wet stuffing with a cheese identity crisis.
Variations and Substitutions:
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Gluten-free version: Sub the flour with cornstarch and use GF crackers. Easy fix.
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Add a kick: Throw in some chopped jalapeños. Or a dash of cayenne in the cracker topping.
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Cheese swap: Try pepper jack or a cheddar blend. Just keep it flavorful.
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Cracker panic? No Ritz? Club crackers work. Panko kind of works. But don’t come at me with saltines.
What to Serve with Pineapple Cheese Casserole?
This pineapple cheese casserole recipe goes with more than you’d think. It walks that weird line between side dish and dessert, so you’ve got options:
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Easter ham – The classic pairing. Salty + sweet = no notes.
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Fried chicken – Seriously, try it.
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Grilled pork chops or ribs – This casserole was made for a BBQ plate.
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Roasted veggies or greens – You know, for balance. Maybe.
Frequently Asked Questions:
Can I make it ahead of time?
Absolutely. Just hold off on the cracker topping until right before baking so it stays crisp.
Do I really need both types of pineapple?
Yes. Chunks give you bite, crushed gives you body. Skipping one messes with the whole vibe.
Can I use bagged shredded cheese?
You can. But if you grate it yourself, it melts smoother and tastes better. Up to you.
If you’ve made it this far, I hope you’re at least curious enough to try this pineapple cheese casserole recipe. It’s a little weird, super comforting, and kind of addictive. One bite and you’ll get why it keeps showing up at every holiday table… even if Grandma still won’t let me call it “mine.”
If you give it a go, I’d love to hear what you think. Did your family fall in love with it? Did someone ask you what the heck was in it—and then go back for seconds? Tell me everything. Especially if you burned your mouth because you couldn’t wait for it to cool. We’ve all been there.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pineapple Cheese Casserole Recipe
Ingredients
- 1 20 oz can pineapple chunks, drained (reserve 1/4 cup of juice)
- 1 20 oz can crushed pineapple, drained
- 2 cups sharp cheddar cheese shredded
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 40 buttery round crackers e.g., Ritz, crushed
- 1/2 cup unsalted butter melted
Instructions
Preheat the Oven:
- Begin by preheating the oven to 350°F (175°C). Lightly grease a 1.5-quart casserole dish and set aside.
Combine Filling Ingredients:
- In a large mixing bowl, add the drained pineapple chunks along with the reserved 1/4 cup of juice. Add the crushed pineapple, shredded cheddar cheese, sugar, and flour. Stir until all ingredients are evenly combined.
Transfer to Baking Dish:
- Pour the pineapple-cheese mixture into the prepared casserole dish and smooth the surface with a spatula.
Prepare the Topping:
- In a separate small bowl, combine the crushed buttery crackers with the melted butter. Mix until the cracker crumbs are fully coated.
Top and Bake:
- Evenly sprinkle the cracker-butter mixture over the pineapple filling. Place the casserole in the preheated oven and bake for approximately 30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
Cool Slightly and Serve:
- Remove from the oven and allow to cool for 5–10 minutes before serving. Best enjoyed warm.
Notes
- Substitute gluten-free all-purpose flour for the standard flour (use a 1:1 ratio).
- Use certified gluten-free buttery crackers in place of traditional Ritz-style crackers.
- Ensure all canned pineapple and cheese used are free from any gluten-containing additives by checking product labels carefully.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
