Cheesy Pineapple Casserole
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A sharp mix of tangy pineapple with melty cheese and a buttery cracker topping. A twist on the classic, replacing granulated sugar with brown sugar for a hint of caramel, and using crumbly wheat crackers instead of Ritz. Fluffy, gooey richness balanced by crunchy crumbs. Oven temp bumped slightly, cook time trimmed by a little, watching those crumbs brown just right. Perfect for when you want something sweet but savory, with texture and a little kick. No fancy tools or odd ingredients, just pantry basics and a few kitchen smarts.
Prep:
12 min
Cook:
28 min
Total:
40 min
Servings:
9 servings
#southern cuisine
#casserole
#pineapple recipes
#comfort food
#baked dishes
Stumbled on this combo after a few too-many-sweet versions. The tang of pineapple mixed with sharp cheddar wasn’t new, but ditching plain sugar for brown sugar added depth—like a soft caramel note in the background. Swapping Ritz for wheat crackers gave better texture and less greasy aftertaste. Got tired of mushy topping that never browned properly. Crumbs need to be butter-coated, spread thick, then baked just right until golden, crackly, almost nutty-smelling. Baking time is more about watching edges bubble and crumbs toast than clock watching. Learned little tricks: drain pineapple well or you’ll get soggy mess, and whisk pineapple juice into flour mix carefully — lumps mean weird spots in casserole. Sometimes I add a pinch cayenne for heat; nice contrast to sweet and cheesy. Simple dish but rewarding if you pay attention.
Ingredients
- 1 20oz can pineapple tidbits drained, reserve 8 Tbsp juice
- 1 cup shredded sharp cheddar cheese
- 3 Tbsp brown sugar
- 3 Tbsp all-purpose flour
- 8 Tbsp reserved pineapple juice
- 1 1/2 cups crushed wheat crackers
- 5 Tbsp melted unsalted butter
About the ingredients
Brown sugar instead of granulated adds a richer sweetness with slight molasses flavor, which lifts the pineapple naturally. Sharp cheese over mild keeps savory bit sharp against sweet. Crushed wheat crackers withstand baking better than Ritz; they give crunch without grease overload. If crackers aren’t handy, plain salted breadcrumbs or finely crushed saltines work. Butter coats crumbs, helps them brown evenly—don’t skimp here or topping won’t crisp up. Reserve pineapple juice carefully—too much liquid wilts crumbs, too little makes flour mix lumpy. If can’t find pineapple tidbits, chunks chopped roughly fine work but drain thoroughly. Cheese grate freshly or use pre-shredded but don’t let clumps stay. Tip: room temp ingredients mix better; cold pineapple juice can cause lumping in flour slurry.
Method
- Preheat oven to 360F, spray 9x9 glass or ceramic dish lightly with nonstick spray. Set aside.
- Drain pineapple tidbits thoroughly—don’t skip. Add fruit to a large bowl.
- Fold in shredded cheddar cheese. Sharpness balances sweetness, don’t dilute with mild cheese.
- In a small bowl, whisk together brown sugar and flour evenly.
- Slowly incorporate reserved pineapple juice, whisk until silky smooth no lumps lurking.
- Pour liquid batter over pineapple-cheese and gently stir to combine. Aim for even distribution but don’t overmix.
- In separate bowl, toss crushed wheat crackers with melted butter until crumbs uniformly coated and glistening.
- Spread pineapple mixture evenly in dish bottom. Pat down gently to compact without crushing fruit.
- Scatter buttery crumbs evenly atop fruit layer. Important: crumb layer must look thick, dense—adds crunch and contrast.
- Bake for 25 to 30 minutes. Watch for crackers turning from pale beige to golden brown, cracking softly, bubbling edges. Insert toothpick near center; if clean or slightly sticky, done.
- Pull from oven, let rest 5 minutes—top crisps further, filling settles.
- Serve warm. Refrigerate leftovers tightly covered; best eaten within 2 days.
Cooking tips
Preheat oven slightly higher than usual so topping crisps quicker before filling overcooks. Spray bakeware lightly; ceramic dishes give even heat but glass works too. Drain pineapple well, pressing gently in sieve or paper towel—liquid kills crumb crispness. Folding cheese mimics melting times; shredded melts faster and distributes better than chunks. Whisk flour with sugar first, then add pineapple juice slowly to avoid lumps. This slurry thickens filling for texture. Butter coated crumbs ensure even toasting; toss crumbs directly in melted butter to avoid oily pockets. Spread filling even, don’t pile too high or it cooks unevenly. Bake until bubbly edges and golden crumbs—watch carefully last 5 minutes. Cool briefly so filling firms but serve warm to enjoy gooey contrast with crisp crumb top. Leftovers chill well, reheat briefly in oven to refresh crunch.
Chef's notes
- 💡 Drain pineapple tidbits well pressed in sieve or paper towel; excess juice messes crumb crispness. Reserve juice exactly 8 tbsp then whisk slowly adding to flour-sugar mix helps avoid lumps. Lumps kill texture, make filling spotty.
- 💡 Butter coats crackers, coating evenly is key else some crumbs darken fast, others stay pale and mushy. Toss in melted butter directly, no delay; crumbs should glisten uniformly before spreading thick atop filling. Thickness matters - too thin, no crunch.
- 💡 Fold cheese in gently to distribute sharpness. Shredded melts faster than chunks - chunks risk clumping or uneven melting. Don’t skimp on sharpness here or sweet pineapple dominates too much. Balance needs chew and tang contrast.
- 💡 Oven temp a tick higher than usual crisp top faster before filling overworks and sogs. Watch last 5 mins closely; golden brown edges bubble quietly, crumbs crack softly with aroma changing from sweet to nutty almost burnt smell signals done.
- 💡 If no wheat crackers, use salted breadcrumbs or finely crushed saltines. Texture shifts slightly but flavor stays balanced. Brown sugar swap stabilizes sweetness with molasses hint; granulated sugar leaves flat finish. Room temp ingredients avoid batter clumps, cold juice lumps down flour slurry.
Common questions
Can I use canned pineapple chunks?
Works okay but must chop roughly smaller for even baking. Drain very well or topping sogs. Tidbits preferred for bite size evenness. Drain pressure key always.
What if topping gets soggy?
Usually liquid too much or crumbs uncoated in butter. Shield crumbs from filling moisture. Add crumbs carefully to melted butter so each bit shines. Bake at 360F not lower or crumbs cling to moist filling.
How to store leftovers best?
Refrigerate covered tightly. Reheat short time in oven to revive crumb crunch. Microwave ruins texture fast. Eat within 2 days or berries dry, topping softens too much after.
Can I add spice or heat?
Pinch cayenne works well adding contrast to sweet cheese. Add in flour-sugar mix or sprinkle over crumbs pre bake. Experiment cautiously or heat overpowers tang and sweet balance.
