Can I use fresh pineapple instead of canned?

Yes. Use about 4 cups of finely chopped fresh pineapple and drain it the same way, then measure 1/4 cup of the collected juice, topping it up with water if there is not enough. The flavor is brighter, though the set is a touch softer than with canned fruit.

Why did my pineapple casserole come out watery?

Almost always the draining. If the fruit drains for only a minute or two, its juice floods the filling as it bakes. Drain for a full 15 minutes, add only the measured 1/4 cup of juice, and grate the cheddar fresh, since bagged shreds resist melting and leave the sauce thin.

Can I leave the cheese out?

You can, and the result is a pleasant baked pineapple dessert. But the cheddar is the signature of the dish: its salt is what turns sweet fruit into a side that belongs next to roasted meats. If the idea troubles you, start with a mild cheddar before deciding the classic version is not for you.

What crackers work best for the topping?

Buttery round crackers are the traditional choice and crush into crumbs that bake up crisp and rich. Saltines make a leaner, saltier crust, and plain panko with an extra tablespoon of butter gives the crunchiest lid of all. Whichever you choose, crush them to a mix of fine crumbs and small pieces for the best texture.

Can I double the recipe for a crowd?

Yes, double everything and bake in a 9x13 inch dish at the same temperature. Add 5 to 8 minutes to the bake time and judge doneness by the thick bubbles at the edges rather than the clock. The assembled filling doubles cleanly the night before, which makes it one of the easiest large format sides on the table.

Pineapple Casserole With Cheddar And Cracker Topping

Ingredients

Scale

1 can (20 ounces) pineapple chunks in juice
1 can (20 ounces) crushed pineapple in juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon fine salt
2 cups freshly shredded sharp cheddar cheese (8 ounces)
1 1/2 cups crushed buttery round crackers (about 36 crackers)
6 tablespoons unsalted butter, melted
Softened butter or cooking spray, for the dish

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Instructions

Heat the oven to 350 degrees. Butter a 9×9 inch baking dish or a 2 quart casserole and set it on a rimmed baking sheet.
Drain both cans of pineapple in a colander over a bowl for a full 15 minutes, pressing very lightly once or twice. Reserve 1/4 cup of the juice.
Whisk the sugar, flour and salt in a large bowl until no streaks of flour remain.
Fold in the drained pineapple and the reserved 1/4 cup of juice until every piece is glossed with the mixture.
Fold in the shredded cheddar just until evenly distributed and no dry pockets remain.
Scrape the filling into the prepared dish and level the top with the back of a spoon.
Stir the cracker crumbs with the melted butter until every crumb looks damp, then scatter the topping evenly over the filling, right out to the corners.
Bake for 30 to 35 minutes, until the topping is deeply golden and the filling bubbles thickly at the edges and in the center.
Rest the casserole for 10 minutes on a rack so the sauce finishes setting.
Spoon it up warm, giving every serving a full share of the crisp topping.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1
Calories: 390
Sugar: 23
Sodium: 350
Fat: 21
Saturated Fat: 11
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 42
Fiber: 2
Protein: 8
Cholesterol: 53