Picture this: buttery Ritz crumbs, melty cheddar, and juicy pineapple in one pan. Sounds strange?

That’s what the skeptics say—right before they scrape the dish clean. This vintage Southern potluck icon is the dessert that thinks it’s a side, or the side that behaves like dessert.

It’s fast, foolproof, and dangerous around a crowd. You’ve been warned.

Why You’ll Love This Recipe

Sweet-meets-savory magic: Pineapple and cheddar shouldn’t work—yet they absolutely slap.
Five minutes to mix, 30 to bake: Big flavor with minimal effort.
Weeknight hero or party showstopper.
Budget-friendly: Pantry staples come together in a glorious, golden crunch.
Make-ahead friendly: Assemble ahead, bake when ready, look like a genius.
Kid and adult approved: It’s like mac and cheese’s tropical cousin.

Southern Pineapple Casserole: The Sweet-Savory Bake Everyone Fights Over

Recipe by Wendy CarterCourse: Side Dish

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

1 (20 oz) can pineapple chunks, drained (reserve 2 tablespoons juice)
1 (20 oz) can crushed pineapple, well drained
3/4 cup granulated sugar (use 1/2 cup if you prefer less sweet)
5 tablespoons all-purpose flour
2 cups sharp cheddar cheese, shredded
1 sleeve (about 30) Ritz crackers, crushed
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract (optional, for a dessert-leaning version)
Pinch of kosher salt

Step-by-Step Instructions

Heat the oven: Preheat to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.
Combine the fruit: In a large bowl, mix drained pineapple chunks and crushed pineapple. Stir in 2 tablespoons reserved pineapple juice for extra moisture.
Sweeten and thicken: Whisk sugar, flour, and a pinch of salt together. Sprinkle over the pineapple and fold gently to coat. If leaning dessert, add vanilla.
Cheese time: Stir in the shredded cheddar until evenly distributed. It should look slightly gooey and wrong—in the best way.
Into the dish: Spread the pineapple–cheese mixture evenly in your prepared pan.
Cracker topping: In a separate bowl, combine crushed Ritz with melted butter until the crumbs are lightly coated and sandy. Sprinkle evenly over the top.
Bake: Bake 30–35 minutes, until the edges bubble and the topping is golden. If the top browns too fast, tent loosely with foil.
Rest and serve: Let it sit 10 minutes to set slightly. Serve warm as a side with ham, chicken, or yes—just grab a spoon.

Best Ways to Store

Refrigerate: Cool completely, cover tightly, and store up to 4 days.
Reheat at 325°F for 10–15 minutes; broil 1–2 minutes to re-crisp the top.
Freeze: Not ideal due to the crumb topping, but doable. Wrap tightly for up to 2 months; thaw in the fridge and refresh in the oven.
Make-ahead: Assemble the filling and topping separately; refrigerate up to 24 hours.
Top and bake just before serving for max crunch.

Nutritional Perks

Pineapple brings Vitamin C and manganese, supporting immunity and metabolic health.
Cheddar adds protein and calcium, keeping this indulgence a bit more balanced.
Portion control friendly: A small square satisfies thanks to sweet-savory richness—IMO, that’s a win.

Nutrition Stats

Per serving (1/8 of pan): Approx. 320 calories; 16g fat; 9g saturated fat; 36g carbs; 1g fiber; 25g sugar; 7–9g protein; 330mg sodium. Values vary with cheese, crackers, and sugar adjustments.

Recipe Fails to Watch Out For

Soggy casserole: Didn’t drain the pineapple well.
Press lightly with a spoon in the sieve to remove excess juice.
Greasy topping: Too much butter or not enough cracker crumbs. Aim for a wet-sand texture, not soup.
Bland bite: Skimped on sharp cheddar.
Use sharp or extra-sharp for that punchy contrast.
Overbrowning: Ovens vary. If the top browns by minute 20, tent with foil and continue baking till bubbly.
Gummy filling: Forgot the flour or used too much juice.
Stick to the measured thickener and reserved juice amount.

Other Versions to Try

Jalapeño kick: Add 1–2 tablespoons minced jalapeño to the filling for sweet heat.
Pecan crunch: Mix 1/3 cup chopped toasted pecans into the cracker topping.
Gluten-free: Use GF buttery crackers and swap flour for cornstarch (3 tablespoons).
Lighter take: Reduce sugar to 1/3 cup, use part-skim cheddar, and cut butter to 4 tablespoons.
Brunch style: Add a pinch of cinnamon and nutmeg, and finish with a drizzle of honey after baking.
Ham-friendly side: Add a dash of black pepper and a squeeze of lemon to tilt more savory.

FAQ

Can I use fresh pineapple instead of canned?

Yes, but drain it well and chop into small chunks. Fresh pineapple is juicier, so consider adding an extra tablespoon of flour to keep the filling set.

What cheese works best?

Sharp or extra-sharp cheddar is king.

Pre-shredded is fine, but freshly shredded melts cleaner and gives better flavor—FYI, it’s worth the 60 seconds.

Can I make this the night before?

Absolutely. Assemble the filling in the dish and keep the crumb topping separate.

Refrigerate both, then top and bake the next day so the crust stays crisp.

Is this a side dish or a dessert?

Both. In the South, it’s often served with ham, turkey, or fried chicken, but it also holds its own at the dessert table.

No rules—just delicious chaos.

How do I re-crisp leftovers?

Reheat at 325°F until warm, then broil briefly to revive the topping. A quick sprinkle of fresh crumbs before broiling also helps.

Can I reduce the sugar without ruining it?

Yes.

Drop to 1/2 cup or even 1/3 cup for a more savory vibe. The pineapple still brings plenty of natural sweetness.

A Few Last Words

Southern Pineapple Casserole is the dish you don’t see coming, then can’t stop eating.

It’s nostalgic, quirky, and downright irresistible—like your favorite aunt with the best gossip. Bring it to a potluck and watch it vanish; keep the recipe card handy.

And if anyone doubts cheddar and pineapple belong together, just smile and pass them a fork.

Southern Pineapple Casserole: The Sweet-Savory Bake Everyone Fights Over

Why You’ll Love This Recipe