Pioneer Woman Pineapple Casserole Recipe
Try this Pioneer Woman Pineapple Casserole. It is the best way to serve a fruity accompaniment that pairs amazingly with baked ham or roasted chicken.
Ingredients
- 2 cans 20 ounces each of pineapple chunks, drained (keep 6 tablespoons of juice).
- 1/2 cup of granulated sugar.
- 5 tablespoons of all-purpose flour.
- 2 cups of sharp cheddar cheese shredded.
- 1 sleeve of Ritz crackers about 35 crackers, crushed.
- 1/2 cup 1 stick of unsalted butter, melted.
Instructions
Prep the Oven
- Heat your oven to 350°F before you start. Lightly grease your 2-quart baking dish.
Mix the Sugar and Flour
- In your medium mixing bowl, whisk together the sugar and the flour until well combined.
Add the Pineapple
- Stir in the drained pineapple chunks and the 6 tablespoons of reserved juice.
Fold in the Cheese
- Gently stir the shredded cheddar cheese into the pineapple mixture.
Transfer to Dish
- Pour the mixture into your prepared baking dish and spread it out evenly.
Make the Topping
- In a separate small bowl, mix the crushed Ritz crackers with the melted butter.
Add the Crunch
- Sprinkle the buttery cracker crumbs evenly over the top of the pineapple and cheese.
Bake to Golden
- Bake for 30 minutes until the topping is brown and the pineapple is bubbling.
Notes
- Drain the fruit well. Too much extra juice can make the casserole watery; sticking to the 6 tablespoons is the secret.
- Use sharp cheddar. A strong, sharp cheese provides a much better contrast to the sweet pineapple than a mild cheese.
- Don't over-crush. Keep the cracker pieces a little chunky so you get a better crunch in every bite.
- Use chunks, not crushed. Pineapple chunks provide a better texture and prevent the dish from becoming a mushy paste.
- Serve warm. This dish is best enjoyed right out of the oven when the cheese is still gooey and the crackers are crisp.
- Add a spice. A tiny pinch of ground cloves or nutmeg can add a wonderful warmth to the pineapple base.