Pineapple Casserole: A Sweet and Savory Holiday Delight

A sweet-and-savory mashup of juicy pineapple chunks and sharp cheese with a buttery, crunchy topping, Pineapple Casserole sounds bizarre but it’s absolutely delicious, especially with turkey and ham!

Why You’ll Love This Pineapple Cheese Casserole Recipe

• Sweet and Savory. The first time someone passed me pineapple casserole was the first holiday I spent with my in-laws. I was horrified. I took a tiny, toddler-sized bite, and…oh my heavens, pineapple casserole is wonderful. It’s no wonder so many families serve it alongside Glazed Sweet Potatoes and Crockpot Mashed Potatoes for holiday dinners!
• Absurdly Easy. Stir the filling in one bowl, the topping in another, then combine and bake. Pineapple cheese casserole can be in your oven in about 15 minutes! This is always a plus when you’re assembling a holiday dinner and trying to juggle Thanksgiving Turkey, Turkey Gravy, and countless sides. (Not to mention Sweet Potato Pie!)
• A Classic Recipe, With Some Well Plated Tweaks. Naturally, we’re not going to skip the gloriously buttery cracker topping or the cheese, but traditional recipes call for a hefty amount of sugar—so much so that they may make you wonder if pineapple casserole is a dessert or a side dish! I prefer to add crushed pineapple for its natural sweetness, along with a moderate amount of honey.

More About This Pineapple Casserole Recipe

Pineapple casserole is a traditional dish in the South, like Squash Casserole and Shrimp and Grits.

I thought the combination of pineapple and cheese sounded too weird to be true, but it doesn’t just work—it triumphs.

Warm pineapple and cheese create a surprisingly scrumptious pairing that goes incredibly well with meat. (Think pineapple glazed ham, Hawaiian pizza, or pairing apples with cheese).

Topped with buttery cracker crumbs, this pineapple dish tastes rich, lightly sweet and savory, and comforting.

In other words, it is perfect for Thanksgiving, Christmas, Easter, and any upcoming holiday that gives you a reason to serve it (with your favorite Healthy Green Bean Casserole perhaps?).

How to Make Pineapple Casserole

The Directions

1. Combine the Pineapple and Honey. Using both pineapple chunks and crushed pineapple gives you the best of both worlds.

2. Add the Remaining Filling Ingredients. Flour helps thicken and cheddar cheese makes it savory.

3. Combine. Stir the pineapple mixture.

4. Top With More Cheese. Transfer the filling to a baking dish and top with the remaining cheese.

5. Make the Topping. Use a little pineapple juice to make it slightly sweet.

6. Cook. Bake pineapple casserole at 350 degrees F for 35 minutes. ENJOY!

Make-Ahead Tips

• To Store. Refrigerate baked pineapple casserole in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftover pineapple casserole in a baking dish in the oven at 350 degrees F or in the microwave.

What to Serve with Pineapple Casserole

Recipe Tips and Tricks

• Drain the Pineapple Well. Reserve the juice needed for the topping, then really drain out the rest of the liquid—pouring the pineapple into a colander helps. The pineapple will release juices as it bakes, so if you start out with extra juice in the baking dish, you’ll end up with a soupy casserole.
• Shred Your Own Cheese. This makes all the difference! Shredding your own cheese will make it melt much more smoothly; I also think cheese off the block is more flavorful. The pre-shredded bags of cheese at the grocery store have an anti-caking agent added to them that keeps them from clumping, but also affects how they melt.
• Broil the Top, If Needed. Ovens are all different! You may get a golden brown crumb without broiling, but if the crackers are looking a bit pale after the casserole has finished cooking, you can turn on the broiler for a minute or two. Keep close watch to make sure the topping doesn’t burn—it can happen fast!
• Change Up the Topping. If you prefer to make pineapple casserole without Ritz, omit the crackers and use extra panko. If you prefer a crisp, chunky topping, try making pineapple casserole with small, fairly dry bread cubes instead (I’d also increase the butter and pineapple juice a bit, as the bread will soak up more moisture).

• 20 ounces pineapple chunks in 100% pineapple juice drained (reserve 2 tablespoons juice for the topping)
• 20 ounces crushed pineapple in 100% pineapple juice drained
• 1/4 cup honey
• 1/3 cup all-purpose flour
• 6 ounces freshly grated shredded sharp cheddar cheese about 1 1/2 cups, divided

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FOR THE TOPPING:

• 6 tablespoons unsalted butter melted
• 20 buttery round crackers crushed, such as Ritz (about 3/4 cup)
• 1/4 cup panko breadcrumbs or additional crushed crackers
• 2 tablespoons pineapple juice reserved from one of the cans above

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• TO MAKE AHEAD: Up to 1 week in advance, crush the crackers and store them in an airtight storage container or ziptop bag. Up to 1 day in advance, prepare the casserole filling and transfer it to the baking dish. Cover tightly with plastic wrap and refrigerate it. When you’re ready to finish the recipe, remove the baking dish from the refrigerator, add the topping mixture, and bake as directed.
• TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
• TO FREEZE: Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the casserole will change once thawed, but it will still taste delicious.

Serving: 1(of 10)Calories: 275kcalCarbohydrates: 33gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgPotassium: 182mgFiber: 2gSugar: 24gVitamin A: 437IUVitamin C: 11mgCalcium: 156mgIron: 1mg

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