Pineapple casserole is an easy side dish to make during the holidays. Pineapple is also one of the easiest fruits to can. It usually goes on sale in the spring. Buy it in bulk then, and preserve it for later.
Southern Pineapple Casserole
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At any good southern holiday celebration you are sure to find multiple casseroles. They are also a staple for any potluck event. I love a good warm casserole. They are filling, and most can be modified using what you have on had. I always have the ingredients for this one on hand.
However, I don’t care for the highly processed cream-of-whatever soup that can be found in a lot of recipes. I’ve figured out ways around it using milk and seasonings, but I still tend to enjoy recipes without it if possible.
Pineapple is one of the first foods I ever preserved. It’s naturally acidic and easy to preserve in a water bath canner. Simply prepare the pineapple by removing the tough outer skin. Slice the pineapple in chunks to the desired size.
Place the core and any extra “meat” pieces in a large pot. Cover with water and bring to a boil. Pack the pineapple at tightly as possible.
Cover with pineapple liquid to 1/2″ head space. Remove the bubbles, and process. You can find more information in Ball blue book.
Canned pineapple is great to use in recipes, or eaten straight out of the jar.
Why You’ll Love This Pineapple Casserole Recipe
Sweet Meets Savory: It’s a crazy good combo of sweet pineapple and melty cheese. Sounds weird, but trust me, it’s delicious.
Crunchy Top: The buttery cracker topping is the chef’s kiss. It adds the perfect crunch with every bite.
Easy to Make: You don’t have to be a pro chef to nail this recipe. Toss a few ingredients together, bake, and boom.
Crowd Pleaser: Whether it’s a holiday dinner or a potluck, everyone will be asking for seconds (and the recipe!).
Comfort Food Vibes: It’s warm, cheesy, and just feels like a hug on a plate.
Unique Flavor: It’s not something you eat every day, so it feels special. Plus, it makes you look fancy when you bring it to the table.
Kid-Friendly: Even picky eaters love this sweet and cheesy dish. It’s like dessert and dinner got together and made magic.
Perfect Pairing: It goes with everything, ham, turkey, fried chicken, or even on its own as a snack.
Pineapple Casserole FAQs
1. What kind of pineapple should I use?
Use canned pineapple chunks or tidbits packed in juice, not syrup. Drain them well so the casserole doesn’t get too watery.
2. What type of cheese works best?
Sharp cheddar cheese is the best choice because its tangy flavor balances the sweetness of the pineapple perfectly.
3. Can I make it ahead of time?
Absolutely! Assemble it without the cracker topping, cover, and refrigerate for up to 24 hours. Add the topping right before baking.
Final Thoughts
This recipe is simple and very budget friendly. It has very few ingredients, but is so good! My ripe pineapples are usually sweet enough, but I added a little bit of sugar to the recipe just in case your can is bitter. Also, freshly shredded, extra-sharp cheddar cheese is a must. Hope you enjoy it!
If you enjoyed this recipe, please share it!
More From The Farm
You are going to love this old fashioned cheese dip recipe with cream cheese. It’s so delicious and the perfect appetizer to add to any celebration. You can create this as a cheese dip or as an old fashioned cheese ball. Either way, you’re going to love this festive treat!
Pineapple Casserole
Ingredients
- 2 20 oz Cans Pineapple Chunks I use 1 quart jar from my home canned stash.
- 1/4 cup Reserved Pineapple Juice
- 1/2 cup Sugar
- 6 tbsp flour
- 1 8 oz block Extra Sharp Cheddar Cheese
- 2 1/2 cups Buttery round snack crackers
- 1 stick Melted butter
Instructions
- Pre-heat the oven to 350°.
- Combine pineapple, pineapple juice, sugar, flour, and cheese. Pour into a prepared 9×9 casserole dish.
- Crush the crackers and combine with melted butter.
- Distribute cracker mixture evenly over casserole.
- Bake for 25 to 30 minutes or until casserole is bubbly.
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