Southern Pineapple Casserole plus cookie topping!
Cheesy, crunchy, sweet, salty. This pineapple casserole has all the flavors and something for everyone. Give it a try – you might be pleasantly surprised!
We’ve made some unique casseroles in the past, like our Dorito casserole or Cordon Bleu casserole, but this recipe is the absolute best!
Pineapple + cheese + crackers – it’s one thing!
You might be wondering…What is Pineapple Casserole?
This is a common southern casserole, especially for Easter and spring. I’ve never tried it before but am curious about how it tastes. I love combining sweet and savory flavors and this recipe definitely does just that. If you want to try a new and different recipe, try this recipe!
At first glance, this recipe may sound odd, but it actually tastes delicious, similar to pineapple tarts. My kids really love the cookie topping. And it’s absolutely super easy and quick to make.
How to Make Pineapple Casserole
Prepare. Preheat oven to 350 degrees, grease a medium casserole dish and set aside.
mix. In a large bowl, whisk together sugar, flour and cheddar cheese. Add the drained pineapple chunks and mix everything together. Pour the pineapple mixture into the casserole and spread evenly.
ingredients. In a medium bowl, combine cookie crumbs, melted butter, and 6 tablespoons reserved pineapple juice. Spoon the mixture over the top of the pineapple and spread evenly.
bake. Bake the casserole for 25-30 minutes. When done, the top should be golden brown.
Ingredient Tips + Precautions
cheddar cheese: Stick with the cheddar, that’s what makes this pineapple casserole really work. However, I recommend that you stay away from pre-shredded bags. That cheese has a flour coating and doesn’t always melt well. Instead, buy a block of cheddar and grate some for this casserole.
biscuits: Use Ritz brand salted butter cookies. You will need about 40 Ritz cookies to equal 1 c crumble.
Fresh pineapple? I did not make this with fresh cut pineapple. I think you need to pre-treat the pineapple somehow before adding it. To make sure you get the results you want, I recommend sticking with canned pineapple.
pineapple tip: If you want some texture variation, you can use a 20-ounce can of crushed pineapple and a 20-ounce can of pineapple chunks.
do it in advance: If you want to mix up the pineapple cheese filling ahead of time, you can! Just spread it out on a baking sheet, cover, and store in the fridge for up to a day. Sprinkle with crumbled cookies before baking.
leftovers: Cover and store in refrigerator for 2-3 days. Reheat in microwave or oven.
You can also freeze leftovers for up to 2 months. Be sure to use freezer-safe airtight containers. Reheat: Let the casserole thaw and reheat in the microwave or oven.
Reheat in the oven: Preheat oven to 300°F. Transfer leftovers to an oven-safe dish with foil and heat for about 10 minutes, or until hot.
For more pineapple recipes, check out:
Course Side Dishes
Prep time 10 minutes
Cook Time 25 minutes
Total time 35 minutes
Serving Size 12
Calories 302 kcal
by Lil’ Luna
- 1 cup sugar
- 6 tablespoons flour
- 2 cups grated cheddar cheese
- 2 20-ounce cans pineapple chunks drained, juice reserved
- 1 cup crushed cookie crumbs
- 8 tablespoons melted butter
Preheat oven to 350 degrees. Grease a medium casserole dish and set aside.
In a large bowl, whisk together sugar, flour and cheddar cheese. Add the drained pineapple chunks and toss to combine. Pour pineapple mixture into casserole and spread evenly.
In a medium bowl, combine cookie crumbs, melted butter, and 6 tablespoons reserved pineapple juice. Spoon the mixture over the top of the pineapple and spread evenly.
Bake for 25-30 minutes until golden brown.