Pineapple, cheese, brown sugar…three ingredients that probably sound like they don’t go together and wouldn’t taste good either. I’ve seen recipes floating around for years that referenced pineapple casseroles, but I wasn’t brave enough to try it, until recently.
To get straight to the result – I enjoyed this dish. It was different, that is for sure, but it tasted good and I can see why so many people make it. I crushed my cracker crumbs too fine so I was missing a bit of texture there. I went with brown sugar instead of white. I imagine that if you can get your hands on fresh pineapple it would be even better. Enjoy!
Makes 12 servings
- 1 cup sugar (white or brown sugar, whichever you prefer)
- 6 tablespoons all-purpose flour
- 2 cups grated sharp cheddar
- 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
- 1 cup coarse cracker crumbs (recommended: Ritz)
- 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
1. Preheat the oven to 350 degrees F.
2. Grease a medium-size casserole dish with butter.
3. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
4. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
Recipe by Paula Deen.