A sweet-and-savory mashup of juicy pineapple chunks and sharp cheese with a buttery, crunchy topping, Pineapple Casserole 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 holiday 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.
5 Star Review
“We made this for Easter and it was a HUGE hit !! We also really liked your video story !!This recipe is so yummy!”
— Laurie —
I later learned that pineapple casserole is a traditional dish in the South (like Squash Casserole
I thought the combination of pineapple and cheese 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, Hawaiian pizza, or pairing apples with cheese).
Topped with buttery cracker crumbs, this pineapple dish tastes rich, lightly sweet and savory, and comforting.
In other words, it is perfect for Thanksgiving, Christmas, Easter, and any upcoming holiday that gives you a reason to serve it (with your favorite Healthy Green Bean Casserole perhaps?).
This simple pineapple casserole is also SO EASY.
- You stir the filling in one bowl, the topping in another, then combine and bake.
- This casserole can be in your oven in about 15 minutes!
How to Make Pineapple Casserole
Traditional recipes call for a hefty amount of sugar, so much so that they may make you wonder if pineapple casserole is a dessert or a side dish.
Opting to make this a healthy pineapple casserole (or healthy-ish), 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 vitamin C and antioxidants, it’s the star of this healthy pineapple casserole.
- Crushed Pineapple. Smaller, juicier versions of pineapple chunks make the filling lush and provide texture (like in this Pineapple Cheese Ball).
- Honey. Naturally sweetens the casserole along with the pineapple.
- Flour. Helps thicken the filling.
- Sharp Cheddar Cheese. I find sharp cheddar to be the best cheese for pineapple casserole. It offers plenty of flavor and punch to contrast the sweetness of the pineapple. Plus, it melts like a dream.
- 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 drained pineapple chunks, crushed pineapple, and honey together.
- Add the flour and part of the cheese to the large bowl.
- Stir the pineapple mixture.
- Transfer the filling to a baking dish and top with the remaining cheese.
- Stir the crumb topping ingredients together, then sprinkle it over the filling.
- Bake pineapple casserole at 350 degrees F for 35 minutes. ENJOY!
Make-Ahead Tips
- To Store. Refrigerate baked pineapple casserole in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftover pineapple casserole in a baking dish in the oven at 350 degrees F or in the microwave.
Meal Prep Tip
- 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.
What to Serve with Pineapple Casserole
Recommended Tools to Make this Recipe
- Casserole Dish. Perfect for making this pineapple cheese 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 southern pineapple casserole to go along with Crockpot Ribs at a party. 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
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.
While nobody knows exactly who made the first pineapple casserole, the dish likely first came into existence in the southern United States where it remains most popular today. The dish’s creation was likely spurred by the new, widespread availability of convenience foods like canned fruit, packaged crackers, and canned soups that came about in the 1950s.
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 cooking spray (an 8×10 dish or deep 9-inch pie plate will work as well).
- Prepare the pineapple casserole filling. Drain the pineapple, then in a large mixing bowl, gently stir together the two pineapples and honey. (Be sure to reserve 2 tablespoons juice for the topping)
- 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.
Video
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!
This dish was an interesting diversion from our standard side dishes. I only had sharp, not extra sharp, cheddar, and I think the extra sharp would have given the needed oomph to make the dish outstanding. It was good, however, and the leftovers had more verve, so next time I’ll mix it the day before and let the flavors meld.
Thanks for the feedback Claire!
I made this to go with ham on Christmas day. It was a hit with my family. They loved it. I will be adding it to Thanksgiving dinner as well. I’m so glad I found this recipe.
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
This was amazing! My whole family loved it. There was none left and I wished I had made more. Only difference with mine was maple syrup instead of honey.
Hi Adeline! So glad you enjoyed the recipe! Thank you for this kind review!
This is fabulous!! Made it for thanksgiving it surprised everyone. I’m making it tonight again with ham. Can’t wait!!
Hi Meldy! So glad you enjoyed the recipe! Thank you for this kind review!