Admittedly, this isn’t a beautiful or colorful dish. But what it might lack in the appearances category, it more than makes up for in taste. This pineapple casserole is a family recipe from Kentucky, and it’s one of my favorite side dishes to have around the holidays. It sounds like an unusual mix of flavors, but they combine for a wonderful mixture of savory and sweet.
Thoughts about this recipe
- A total of 40 oz. of pineapple is necessary for this recipe. I like to use 20 oz. of pineapple chunks, and 20 oz. of pineapple tidbits for some variety in size and texture, feel free to use all chunks or tidbits if you’d prefer.
- You can modify the amount of sugar, from 3/4 to 1 cup, depending on the level of sweetness you like.
- 40 oz. pineapple tidbits, chunks, or a combination; drained, reserve the juice
- ¾-1 cup sugar
- 5 tbl. flour
- ¼ cup butter, melted
- ¼ cup pineapple juice
- 1¼ cups cheddar cheese, shredded
- 1½ cups Ritz crackers, coarsely crushed
- Preheat oven to 325 degrees
- Pour pineapple in a 9 x 12 pan
- In a small bowl, combine the flour and sugar. Add to the fruit and stir together.
- Combine the melted butter and ¼ cup pineapple juice, pour over the fruit.
- Sprinkle cheese over the pineapple, and then top with the crushed crackers
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5-10 minutes until lightly browned on top.