Baked Pineapple Casserole

Hot, cheesy baked pineapple casserole is an old Southern favorite for holidays! It’s the perfect blend of sweet and savory in an easy-to-make side dish. 

Baked Pineapple Casserole |

I was hesitant to get on board with a cheese and pineapple combination. Sharp cheddar cheese and pineapple… together?? Weird? I thought so at first. But after one bite I was a believer. The thought of those flavors together clashed in my head when I first heard them but after tasting it, they work together like magic. Super sweet, tangy pineapple, with sugar sharp and hearty cheddar cheese and melty and gooey with toasted extra buttery crackers on top.

HEAVEN in your mouth.

Baked Pineapple Casserole |

Baked pineapple casserole is an old Southern classic side dish. My take on it uses two forms of pineapple, crushed and chunks because I love the variation in texture that happens when you use them together. My go-to canned pineapple is Dole because it meets all of my picky check-list items like including only ingredients I can pronounce and that amazing flavor I want to have all year long whether or not the fruits and veggies I’m in the market for are in season.

This side dish is ultimate comfort food with fantastic flavors and requires only 30 minutes and seven ingredients. It’s beyond perfect for your holiday get togethers and I guarantee you the entire thing will be devoured. If you do end up with even a scrap of leftovers, you’re one lucky duck!

Baked Pineapple Casserole |

Baked Pineapple Casserole |
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5 from 1 vote

Baked Pineapple Casserole

Hot, cheesy baked pineapple casserole is an old Southern favorite for holidays! It's the perfect blend of sweet and savory in an easy-to-make side dish.
Course Side Dish
Cuisine American
Keyword casserole, pineapple
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Author Tiffany


  • 2 20-ounce cans Dole Crushed Pineapple in 100 percent pineapple juice, drained
  • 1 20-ounce can Dole Pineapple Chunks in 100 percent pineapple juice, drained
  • 1 cup sugar
  • 1/2 cup all purpose flour
  • 3 cups shredded sharp cheddar cheese
  • 2 sleeves buttery round crackers, crushed (about 2/3 cup cracker crumbs)
  • 1 cup butter, melted
  • optional: cracked black pepper for topping


  • Preheat oven to 350 degrees and grease a 9x13 baking pan/casserole dish.
  • In a large bowl stir together crushed pineapple, pineapple chunks, sugar, flour, and cheese. Spread mixture into prepared baking dish. Sprinkle crushed crackers over the top, then drizzle with melted butter.
  • Bake for 20-25 minutes until mixture is bubbly and topping is browned. Allow to sit for 5-10 minutes, top with cracked black pepper and serve.


This recipe is in partnership with Dole. And don’t forget to enter the Dole Holiday Sweepstakes for a chance to win big! 

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My family has been making this recipe for years and it’s one of my favorite side dishes. My friends look at me like I’m crazy when I describe it (yeah, it’s a mix of cheese, pineapple, and crackers) but once they try it they’re always converted. So delicious!

I had never heard of this until I had it at a family reunion (husband’s family is Southern, I am Midwestern) and I thought it was great. I make it with 2 cans of crushed pineapple though so I think maybe next time I will use the combo you have suggested. Might be a nice textural change. Thanks. Hope others will try it even though it “sounds” terrible.

Hello Tiffany! I would love to try this recipe, because we don’t have anything like this where I come from (Lisbon, Portugal). But as I am not such a great fan of canned pineapple, I was just wondering if we could use it fresh instead? Thanks for all these great ideas! 🙂

    Yes you can! Just puree some of the pineapple to make it “crushed” and use some fresh chunks as well. 🙂

5 stars
I have been making this for a few years now. Every time I make it, there is hardly any left. Sometimes I switch out the Ritz crackers with graham crackers. I love it both ways. 🙂

Can this be prepped the night before and add the crackers the next day and then bake or will it not turn out right?

    That should be ok!

How is the best way to reheat this without drying it out?

    Hi Beth! To reheat it, you can cover it with foil and put it in a hot oven for about 10 minutes. Or you can microwave it in a microwave-safe bowl.

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