Pineapple Casserole is the recipe that almost made me walk out of Thanksgiving. A sweet-and-savory mashup of juicy pineapple chunks and sharp cheese with a buttery, crunchy topping, it sounds bizarre but is absolutely delicious, especially with turkey and ham!
The first time someone passed me pineapple casserole was the first holiday I spent with my in-laws.
I was horrified.
Cheese and warm PINEAPPLE?! What was this abomination?
Already feeling homesick for our family’s traditional Thanksgiving recipes, like Glazed Sweet Potatoes and Crockpot Mashed Potatoes, I was now going to have to pretend to like this absurd dish.
I took a tiny, toddler-sized bite, and…oh my heavens, pineapple casserole is wonderful.
I later learned that pineapple casserole is a traditional side dish in the South.
I thought the combination sounded too weird to be true, but it doesn’t just work—it triumphs.
Warm pineapple and cheese create a surprisingly scrumptious pairing that goes incredibly well with meat.
(Think pineapple glazed ham or pairing apples with cheese).
This pineapple dish tastes rich, lightly sweet and savory, and comforting.
In other words, it is perfect for the holidays.
Pineapple casserole is also EASY. You stir the filling in one bowl, the topping in another, then combine and bake.
This casserole can be in your oven about 15 minutes from right now!
How to Make Pineapple Casserole
Traditional recipes call for a hefty amount of sugar, so much so that it might as well be a pineapple casserole dessert.
To keep it from being too sugary, I prefer to add crushed pineapple for its natural sweetness and a moderate amount of honey.
The Ingredients
- Pineapple Chunks. Pineapple is sweet and refreshing, and the chunks add texture to this casserole. With oodles of vitamin C and antioxidants, it’s also a healthy pineapple casserole ingredient.
- Crushed Pineapple. Smaller, juicier versions of the pineapple chunks that make the filling lush.
- Honey. Naturally sweetens the casserole along with the pineapple.
- Flour. Helps thicken the filling.
- Sharp Cheddar Cheese. If the thought of cheddar cheese and pineapple makes you cringe, I urge you to give it a chance. The combination of sweet and cheesy is surprising (in a good way) and delightful.
- Cracker Breadcrumb Topping. Buttery round crackers (like Ritz crackers) and panko breadcrumbs are mixed with melted butter and pineapple juice for a topping that’s sweet, buttery, and crisp.
The Directions
- Stir the pineapples and honey together.
- Add the flour and part of the cheese.
- Stir.
- Transfer the filling to a baking dish and top with the remaining cheese.
- Stir the topping ingredients together, then sprinkle it over the filling.
- Bake pineapple casserole at 350 degrees F for 35 minutes. ENJOY!
Make-Ahead Tips
- To Make Ahead. Up to 1 week in advance, crush the crackers and store them in an airtight storage container or ziptop bag. Up to 1 day in advance, prepare the casserole filling and transfer it to the baking dish. Cover tightly with plastic wrap and refrigerate it. When you’re ready to finish the recipe, remove the baking dish from the refrigerator, add the topping mixture, and bake as directed. You also can fully bake this recipe 1 day in advance. Refrigerate, then reheat, covered, in a 350 degree F. oven.
- To Store. Refrigerate casserole in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the casserole will change once thawed, but it will still taste delicious.
What to Serve with Pineapple Casserole
Recommended Tools to Make this Recipe
- Baking Dish. Perfect for making this casserole.
- Mixing Bowls. This set has every size you need.
- Cheese Grater. You can use either a box grater or a microplane grater.
The Best Baking Dish
A beautiful, high-quality baking dish will help you make delicious casseroles or desserts. It will last a lifetime!
I recently made pineapple casserole to go along with Slow Cooker Pulled Pork at a barbecue. My friends were skeptical, then delighted once they tried it.
Take one bite, and pineapple casserole will make a believer out of you too!
Frequently Asked Questions
Yes, you can make pineapple casserole with fresh pineapple. Cut the fresh pineapple so it mimics both the pineapple chunks and crushed pineapple. Honestly, I don’t think it’s worth it (save your fresh pineapple for Pineapple Shrimp Kabobs), but feel free to go for it if your feeling ambitious.
While I haven’t tried it myself, you could try making this into a pineapple casserole with 4 ounces of cream cheese. Dice the cream cheese into small pieces and stir it in with the pineapple. Only use half of the cheddar.
For gluten free pineapple casserole, use gluten free crackers, breadcrumbs, and a 1:1 gluten free baking flour instead of all-purpose flour.
Pineapple Casserole Video
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Pineapple Casserole
Ingredients
- 20 ounces pineapple chunks in 100% pineapple juice drained (reserve 2 tablespoons juice for the topping)
- 20 ounces crushed pineapple in 100% pineapple juice drained
- 1/4 cup honey
- 1/3 cup all-purpose flour
- 6 ounces freshly grated shredded sharp cheddar cheese about 1 1/2 cups, divided
FOR THE TOPPING:
- 6 tablespoons unsalted butter melted
- 20 buttery round crackers crushed, such as Ritz (about 3/4 cup)
- 1/4 cup panko breadcrumbs or additional crushed crackers
- 2 tablespoons pineapple juice reserved from one of the cans above
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9×9 baking dish with nonstick spray (an 8×10 dish or deep 9-inch pie plate will work as well).
- Prepare the pineapple casserole filling: In a large mixing bowl, gently stir together the two drained pineapples (be sure to reserve 2 tablespoons juice for the topping) and honey.
- Sprinkle the flour and two-thirds of the shredded cheese over the top.
- Stir again gently to combine, until the flour disappears and the cheese appears evenly mixed.
- Spoon into the prepared baking dish. Sprinkle the remaining cheese over the top.
- Prepare the topping: in a medium bowl, stir together the melted butter, crackers, breadcrumbs, and 2 tablespoons reserved juice with a fork until evenly moistened. Sprinkle over the top of the casserole.
- Bake the pineapple casserole for 35 minutes, until the casserole is hot and bubbly and the topping is browned. Enjoy warm.
Notes
- TO MAKE AHEAD: Up to 1 week in advance, crush the crackers and store them in an airtight storage container or ziptop bag. Up to 1 day in advance, prepare the casserole filling and transfer it to the baking dish. Cover tightly with plastic wrap and refrigerate it. When you’re ready to finish the recipe, remove the baking dish from the refrigerator, add the topping mixture, and bake as directed.
- TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the casserole will change once thawed, but it will still taste delicious.
Nutrition
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I watched your video of this recipe this morning and just knew that I needed to make this for Thanksgiving. It does sound a little out there but there’s cheese!!! We’ll be having ham so this will go well. Happy holiday planning…
Hi Chris! Hope you enjoy it!!
This was a hit for Thanksgiving. I didn’t tell anyone what it was so I got several guesses. One of them was potatoes (before tasting) and another was apples. Actually they would probably go very well in this recipe. My brother ended up with the correct guess. It was very good and we liked it because it wasn’t super sweet. Thank you…
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
I knew I had to make this right away after watching the video! It’s absolutely scrumptious, and the flavors really do pair well together. This dish was made to serve with ham.
Thank you for this kind review, Hilary! I’m so happy that you enjoyed the recipe!
This year I hosted thanksgiving dinner well plated stile. I made healthy sweet potato casserole , which was great, and the broccoli salad was really good as well, but the side dish that I got the most mmmmms form my guests was this cheesy pineapple casserole. It was absolutely delicious! Thank you Erin for contributing to a perfect Thanksgiving! I hope you had one just the same!
Hi Ruxandra! That made my day! THANK YOU!
I thought I would have leftovers after my husband’s family thanksgiving meal, but had to make a second dish for my family! This will be my specialty every year from now on. 🥰
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
We made this for Easter and it was a HUGE hit !! We also really liked your video story !!This recipe is so yummy !! My family really enjoys all your recipes !! Thanks very much !!
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin! Can I substitute the honey with something? Can’t wait to try it, the reviews are excellent!
Hi Denise, I’ve only tested the recipe as is, but pure maple syrup might work. Hope you enjoy it!
we make this thinner with apples, and its called apple cheese crisp! people who arent used to it always think its a sweet treat but its not! we eat it with our ham! haha i cant wait to try the pineapple!
Hope you enjoy it Candace!