Ingredients
Method
- Set your oven to 350°F. Take a 9×9 inch baking dish and grease it lightly with butter or a non-stick cooking spray to prevent the sugar from sticking to the sides.
- In a small bowl, whisk together the granulated sugar and the all-purpose flour. Ensure there are no lumps so the sauce thickens evenly during the baking process.
- Place the drained pineapple chunks into a large bowl. Pour the sugar and flour mixture over the fruit and toss gently until every piece of pineapple is well-coated.
- Fold the shredded sharp cheddar cheese into the pineapple mixture. Once combined, spread the mixture evenly into the bottom of your prepared baking dish.
- Take the 6 tablespoons of reserved pineapple juice and pour it evenly over the top of the fruit and cheese. This moisture is essential for creating the syrupy base.
- In a separate bowl, mix the crushed crackers with the melted butter until the crumbs are fully coated. The texture should resemble wet sand.
- Spread the buttery cracker crumbs over the top of the pineapple and cheese. Ensure the topping covers the entire surface to protect the cheese from direct heat.
- Bake for 30 minutes or until the topping is a deep golden brown and the edges are bubbling. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Notes
If you want to enhance the flavor of this dish, consider using a mix of pineapple chunks and crushed pineapple. This creates a denser base with more fruit in every bite while still keeping the large pieces for texture. You can also experiment with the cheese.
Adding a small amount of smoked gouda along with the sharp cheddar can add a deep, savory note that makes the dish feel a bit more sophisticated. Always use a block of cheese and shred it yourself if possible, as pre-shredded cheese often has coatings that prevent it from melting as smoothly.