Pineapple casserole is one of those old-fashioned dishes that your grandma probably used to make. It’s simple, easy, and delicious—perfect for a weeknight dinner! Plus, it’s a great way to use up any canned pineapple chunks you might have in your pantry. If you love pineapple pizza, this recipe is calling your name!
As a young girl, my grandmother always made this casserole around Easter for our family gathering. It was always one of my favorite dishes. Even today, I love to make it for my family even though my son is not the biggest fan. The recipe is simple and the results are delicious.
If pineapple is a flavor you love, you have got to check out this Pineapple Crisp!
Why This Recipe Works
- Budget-friendly
- Just a handful of ingredients
- Satisfies the sweet & savory taste buds
- Quick to prepare
- Reheats fairly well
- Pairs nicely with ham, pork, or turkey
How to Make Savory Pineapple Casserole
Preheat oven to 350°F. Grease the casserole dish with nonstick spray.
Open canned pineapple, and reserve only 6 tablespoons of juice. Drain the rest from each can. Pour pineapples into the bottom of a greased casserole dish.
Crush crackers, and melt the butter. My butter took 30 seconds to melt in the microwave. Combine the two and set aside.
In a small bowl, whisk the sugar, flour, and reserved pineapple juice until thick and creamy. Pour thickened mixture over the pineapples.
Top pineapples with half the cheese and half the crackers. Repeat to form a double layer of cheese and cracker topping.
Bake in a preheated oven for 30 minutes. Your pineapple casserole will be bubbly, and have a golden brown, crisp topping. Enjoy warm!
Variations
This recipe is delicious as written, but here are a few swaps you can make with equally delicious results.
Sugar – You can use light brown sugar for an extra tasty depth of sweetness.
Cinnamon – If you love cinnamon & pineapple add a 1/2 tsp. to your flour and sugar mixture for a nice flair.
Cheese – Cheddar is always the perfect cheese to balance a sweet fruit (hello cheddar and apple), but you can mix it up to what you might like. I do also enjoy this with white cheddar.
Crackers – Ritz crackers are what I would normally use, but Townhouse variety are also good. Additionally, you can use unsweetened corn flakes.
Pineapple – Want to make this with fresh pineapple? You will need 6 cups of chunked fruit. I also recommend adding 1 cup of sugar if your pineapple is not too sweet.
What to Serve to with Pineapple Casserole
This sweet and savory classic pairs so nice with large meals and is ideal for potlucks. I love to enjoy it with the following meals.
- Pork Tenderloin
- Easter/Christmas Ham
- Turkey
- Roast Beef
- Cod Fish
- Grilled Chicken
- Pork Chops
How to Store
This casserole tastes best when warm on day one. However, you can save any extra leftovers in an airtight container in the refrigerator for up to 3 days. I recommend heating any leftovers in the oven to melt the cheese and crisp up the cracker topping. Truthfully, I am not sure if this can be frozen because it never makes it that far! Let me know in the comments if you have made yours into a freezer side.
More Pineapple Recipe to Try Today!
- Pineapple Coleslaw
- Pineapple Angel Food Cake
- Pineapple Ham Pizza
- Pineapple Cherry Dump Cake
- Teriyaki Chicken, Pineapple, & Rice Wontons
Old-Fashioned Pineapple Casserole
Equipment
- 1 8 x 8 casserole dish oval -2qt also works as pictured
- 1 oven adjusted to center rack position
- Measuring Cups & spoons to measure sugar, juice, & flour
- 1 Microwave to melt butter
- 1 small bowl
Ingredients
- 40 ounces pineapple chunks I used (2) 20-ounce cans. Drain everything but 6 tablespoons of liquid which is needed to thicken the flour mixture.
- ⅓ cup granulated sugar
- 5 tablespoons all-purpose flour
- 5 tablespoons salted butter melted
- 1 sleeve butter crackers I used Townhouse, but Ritz also work!
- 2 cups cheddar shredded, yellow
Instructions
- Preheat oven to 350°F. Grease the casserole dish with nonstick spray.
- Open canned pineapple, and reserve only 6 tablespoons of juice. Drain the rest from each can. Pour pineapples into the bottom of a greased casserole dish.
- Crush crackers, and melt the butter. My butter took 30 seconds to melt in the microwave. Combine the two and set aside.
- In a small bowl, whisk the sugar, flour, and reserved pineapple juice until thick and creamy. Pour thickened mixture over the pineapples.
- Top pineapples with half the cheese and half the crackers. Repeat to form a double layer of cheese and cracker topping.
- Bake in a preheated oven for 30 minutes. Your pineapple casserole will be bubbly, and have a golden brown, crisp topping. Enjoy warm!
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