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A sweet-and-savory mashup of juicy pineapple chunks and sharp cheese with a buttery, crunchy topping, Pineapple Casserole sounds bizarre but it’s absolutely delicious, especially with turkey and ham!

A baking dish with the best pineapple casserole ever

Why You’ll Love This Pineapple Cheese Casserole Recipe

  • Unexpectedly Delicious. The first time someone passed me pineapple casserole was the first holiday I spent with my in-laws. Horrified, I took a tiny, toddler-sized bite, and…oh my heavens, pineapple casserole is wonderful. It’s easy to see why it’s served alongside Glazed Sweet Potatoes and Crockpot Mashed Potatoes for holiday dinners!
  • Absurdly Easy. Stir the filling in one bowl, the topping in another, then combine and bake. Pineapple cheese casserole can be in your oven in about 15 minutes! This is always a plus when you’re assembling a holiday dinner and trying to juggle Thanksgiving Turkey, Turkey Gravy, and countless sides. (Not to mention Sweet Potato Pie!)
  • A Classic Recipe, With Some Well Plated Tweaks. We’d never skip the buttery cracker topping or cheese, but many recipes call for a hefty amount of sugar—so much that you may wonder if pineapple casserole is a dessert or a side dish! I prefer crushed pineapple for its natural sweetness, along with a moderate amount of honey. This gives us the perfect balance of sweet and savory flavors.
Healthy pineapple casserole with ritz crackers and breadcrumbs in a baking dish

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 —

More About This Pineapple Casserole Recipe

Pineapple casserole is a traditional dish in the South, like Squash Casserole and Shrimp and Grits.

The combination of pineapple and cheese might sound too weird to be true, but it doesn’t just work—it triumphs. 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?).

Easy pineapple casserole for ham in a baking dish

How to Make Pineapple Casserole

The Directions

Crushed and chopped pineapple in a bowl
  1. Combine the Pineapple and Honey. Using both pineapple chunks and crushed pineapple gives you the best of both worlds.
Cheese being stirred with flour and pineapple in a bowl
  1. Add the Remaining Filling Ingredients. Flour helps thicken and cheddar cheese makes it savory.
Pineapple fruit cubes and cheese in a bowl
  1. Combine. Stir the pineapple mixture.
Cheese on top of a casserole in a baking dish
  1. Top With More Cheese. Transfer the filling to a baking dish and top with the remaining cheese.
Cracker crumble topping being stirred in a bowl
  1. Make the Topping. Use a little pineapple juice to make it slightly sweet.
Simple pineapple casserole side dish in a baking dish
  1. Cook. Bake pineapple casserole at 350 degrees F for 35 minutes. ENJOY!


  • Make a Creamy Pineapple Casserole. 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.
  • Try Other Toppings. If you prefer to make pineapple casserole without Ritz, omit the crackers and use extra panko. If you prefer a crisp, chunky topping, try making pineapple casserole with small, fairly dry bread cubes instead (I’d also increase the butter and pineapple juice a bit, as the bread will soak up more moisture).
  • Gluten-Free Pineapple Casserole. For gluten free pineapple casserole, use gluten free crackers, breadcrumbs, and a 1:1 gluten free baking flour instead of all-purpose flour.

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.
Cheddar cheese pineapple casserole with canned pineapple and a cracker topping in a baking dish

What to Serve with Pineapple Casserole

A baking dish with pineapple casserole with cracker topping

Recipe Tips and Tricks

  • Drain the Pineapple Well. Reserve the juice needed for the topping, then really drain out the rest of the liquid—pouring the pineapple into a colander helps. The pineapple will release juices as it bakes, so if you start out with extra liquid in the baking dish, you’ll end up with a soupy casserole.
  • Shred Your Own Cheese. This makes all the difference! Shredding your own cheese will make it melt much more smoothly; I also think cheese off the block is more flavorful. The pre-shredded bags of cheese at the grocery store have an anti-caking agent added to them that keeps them from clumping, but also affects how they melt.
  • Broil the Top, If Needed. Ovens are all different! You may get a golden brown crumb without broiling, but if the crackers are looking a bit pale after the casserole has finished cooking, you can turn on the broiler for a minute or two. Keep close watch to make sure the topping doesn’t burn—it can happen fast!

Pineapple Casserole

5 from 18 votes
The BEST pineapple casserole recipe with cheese and buttery crackers. An easy sweet and savory side to pair with ham, turkey, and more!

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Servings: 10 servings


  • 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


  • 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


  • Place a rack in the center of your oven and preheat the oven to 350°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.


YouTube video


  • 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°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.


Serving: 1(of 10)Calories: 275kcalCarbohydrates: 33gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgPotassium: 182mgFiber: 2gSugar: 24gVitamin A: 437IUVitamin C: 11mgCalcium: 156mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve been making Pineapple Stuffing for the last few years only for extra special occasions because it’s almost a dessert, but this Pineapple Casserole recipe has replaced it as my new go-to. Because this recipe is equally delicious with less sweetener and no bread, I can serve it whenever I want! Love it with added golden delicious apples!5 stars

  2. I am planning to make this recipe for Easter and I can’t wait. I have a question which is “Can I caramelize the pineapple in a cast iron griddle before using it in the recipe or would that be too much sweetness?”

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