Pineapple Casserole
This easy Pineapple Casserole recipe is a sweet & savory dish that pairs perfectly with ham, BBQ, and grilled meats. With sweet pineapple, melty sharp cheddar, and crispy, buttery Ritz crackers, this southern dish can be enjoyed as a side dish or dessert. It’s especially popular for Easter dinner and BBQ gatherings!
Easy Pineapple Casserole Recipe
Pineapple Casserole is a southern tradition, especially at the Easter table. With juicy pineapple, savory cheddar cheese, and crispy Ritz crackers, this sweet & salty casserole is an easy recipe that’s playful and delicious. Our family is big on Hawaiian pizza, with savory ham and sweet pineapple, so it’s no wonder this casserole recipe has been a hit! We like to pair it with savory meats from the grill – with grilled pork chops, grilled shrimp, or anything slathered in barbecue sauce.
Why You’ll Love This Pineapple Cheese Casserole
Call it a casserole (in the south) or a hotdish (in the midwest), I’m always up for these kinds of dishes – have you tried my tater tot hotdish recipe yet?! Here’s why you’ll love this southern casserole recipe:
- Different. Well, at least for us, here in the midwest! I vow to never get bored at the dinner table, and this southern pineapple cheese casserole has been a delicious find. For those of you who like dishes that are both sweet and savory at the same time, you just gotta give this a try.
- Easy. You only need 15 minutes to throw together this casserole, so it’s ideal when you’re needing a last-minute side dish. And you can cut the prep time down even more by using canned pineapple instead of fresh!
- Versatile. While this is most often served as a side dish, it can also double as dessert. One of my family’s favorite treats is my chocolate peanut butter Ritz cookies, with its craveworthy sweet & salty Ritz cracker combo. I offer ways to make this more dessert-y in my “Tips & Variations” below!
Recipe Ingredients
Here’s what you’ll need to make this flavor-packed pineapple casserole. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
- Pineapple – I use fresh pineapple in this recipe for that wonderful fresh pineapple flavor and texture. But the fresh pineapple HAS to be ripe and sweet and juicy. If it’s not, you’re better off using canned pineapple – in this case, refer to the alternate ingredients and instructions in my “Tips & Variations” section lower down and in the recipe card.
- Sugar – Granulated sugar enhances the sweetness of the pineapple.
- Cornstarch – This ingredient helps thicken the pineapple mixture.
- Cheddar cheese – I use shredded sharp cheddar cheese for a tangy and savory balance to the sweet fruit.
- Ritz crackers – This famous cracker gives the casserole a buttery, salty, crunchy bite.
- Butter – This helps the casserole to brown, adding another layer of delicious flavor and texture.
How to Make Pineapple Casserole
With just a few simple steps, you’ll be enjoying this wonderful side dish! Find the detailed instructions in the recipe card lower down.
- Prep. Preheat the oven to 350℉ and grease a 9″x13” baking dish.
- Puree the pineapple. Pulse half of the diced pineapple in a food processor.
- Add sugar and cornstarch. Mix the pineapple puree with sugar and cornstarch.
- Add diced pineapple and cheese. Add the remaining diced pineapple along with 1 cup of cheddar cheese.
- Transfer to baking dish. Spread the pineapple mixture evenly in the baking dish.
- Sprinkle with cheese. Then top with the remaining cheese.
- Make the cracker topping. Stir together the crushed crackers and melted butter, and sprinkle over the casserole.
- Bake. Now bake until the casserole is hot and bubbly, and the crackers are golden brown.
Tips & Variations
I’m sharing tips and variation ideas for this recipe…let me know if you have any questions!
- Fresh pineapple is EXTRA DELICIOUS. So many pineapple casserole recipes use canned pineapple, but I LOVE to use fresh! For the best flavor and texture in this dish, the fresh pineapple MUST be sweet, tender, and juicy.
- Otherwise, use canned pineapple. If you can’t find a sweet, juicy pineapple, then it’s best to use canned pineapple. You’ll want to grab one 20-ounce can of pineapple chunks plus one 20-ounce can of crushed pineapple. Drain both cans, reserving the juice. Skip Step 2 in the instructions. Then, in Step 3, add the crushed pineapple and ¼ cup of the reserved pineapple juice to the bowl with the granulated sugar and cornstarch, and stir to combine. Continue with the remaining recipe steps.
- Use a different cheese. For a mellower flavor, use a mild cheddar or Monterey Jack cheese in place of the sharp cheddar.
- Shred your own cheese. Pre-shredded cheese from the store is mixed with an anti-caking agent to keep it from clumping, which also affects how it melts. When you shred your own cheese, it melts much more smoothly.
- Broil the top. If you like an extra crisp texture to the crackers, place the casserole under the broiler for a bit. Just watch it closely to make sure the topping doesn’t burn.
What to Serve with Pineapple Cheese Casserole
This pineapple cheese casserole is perfect for both holiday meals and summer barbecues, especially good beside savory meats. Here are a few of my favorite serving suggestions:
- Grilled meat. Add a pineapple casserole to your next backyard BBQ menu! Try it with sugar grilled steak, grilled pork tenderloin, or margarita grilled shrimp. Or with kabobs, like my honey mustard beef kabobs or shrimp & sausage kabobs.
- Salad. Favorite options include grilled vegetable salad, a roasted beet salad, or grilled romaine salad.
- BBQ sides. Pineapple cheese casserole is a fun dish for a backyard BBQ, along with some other classic sides. Try my bacon ranch pasta salad, Hawaiian macaroni salad, and creamy coleslaw recipes.
- Pickled sides. Or add some pickled vegetables, like pickled red onions, carrots, beets, or asparagus!
- Make it dessert. Turn pineapple casserole into dessert by serving it with scoops of vanilla or homemade butter pecan ice cream, or top with a dollop of whipped cream. You could also sprinkle in some cinnamon and chopped roasted pecans or coconut flakes.
Can I Make This In Advance?
It’s easy to prepare the ingredients a day ahead of time, then assemble and bake right before serving.
Simply crush the crackers and store them in an airtight container or bag. Then prepare the casserole filling and transfer it to the baking dish. Cover tightly with plastic or foil, and refrigerate.
When you’re ready to bake it, remove the baking dish from the refrigerator and uncover. Combine the crushed crackers and melted butter, and sprinkle over the casserole. Then bake as directed. You might need to bake a little bit longer than normal since it’s cold.
Proper Storage
If you have any leftover pineapple casserole, here’s what to do with it:
- Fridge – Store leftover pineapple casserole in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the casserole because the juicy pineapple makes the crackers soggy.
- To Reheat – Place the casserole in an oven-safe dish and heat it in the oven at 350℉ until the cheese is melted and bubbling and the crackers are slightly crisp.
More Easy Side Dishes
Pineapple Casserole
Ingredients
- 1 medium-sized fresh pineapple that's tender, sweet, and juicy*, cubed ¾ to 1” in size (about 6 cups total)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups freshly shredded sharp cheddar cheese, divided
- 1½ cups crushed Ritz crackers (about 1 sleeve)
- ¼ cup unsalted butter, melted
Instructions
- Preheat the oven to 350℉ and grease a 9"x13” baking dish with nonstick cooking spray.
- Place half of the diced pineapple into a food processor and pulse until the pineapple forms a chunky paste.
- In a large bowl, stir together the granulated sugar and cornstarch. Add the pineapple puree and stir to combine.
- Add the remaining diced pineapple along with 1 cup of cheddar cheese and stir. Transfer the pineapple mixture to the prepared baking dish.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the pineapple.
- In a small bowl, stir together the crushed Ritz crackers and melted butter. Sprinkle the topping over the casserole.
- Bake for 30-35 minutes, or until the casserole is bubby and the crackers are golden brown.
