2tablespoonspineapple juicereserved from one of the cans above
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x9 baking dish with nonstick cooking spray (an 8x10 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.
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.