Pioneer Woman Pineapple Casserole Recipe

This Pioneer Woman Pineapple Casserole recipe is one of those dishes that sounds… off? But then you taste it and you’re like, okay wow. Sweet pineapple, sharp cheese, buttery crackers. It shouldn’t work. But it does. It’s fast, it’s weirdly comforting, and honestly it’s great with ham.

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Ingredients Needed

• 1 (20 oz) can pineapple chunks: drain ’em, keep a splash of juice.
• 1 (20 oz) can crushed pineapple, drained: more pineapple, but mushier. works for texture.
• 2 cups shredded sharp Cheddar cheese: don’t use mild. sharp or nothing.
• ½ cup white sugar (or to taste): start with half. taste it. go from there.
• ⅓ cup all-purpose flour: this helps bind everything. don’t skip.
• 40 buttery round crackers (like Ritz), crushed: trust the crackers. they make it.
• ½ cup butter, melted (or to taste): it’s a lot, yeah. you’ll use it all. it’s casserole law.

How To Make Pioneer Woman Pineapple Casserole

Preheat the Oven:

Set it to 350°F. Standard stuff. You’ll need it hot before the topping goes golden.

Prep the Pineapple:

Drain the pineapple chunks but save ¼ cup of the juice. Dump the chunks and juice into a big bowl. You need room to mix.

Combine the Base:

Add the crushed pineapple, shredded cheese, sugar, and flour into the bowl with the chunks. Stir it up. Looks like a mess. Smells like dessert. It’s fine.

Into the Dish:

Pour the pineapple-cheese mixture into a casserole dish (about 1½ quarts). Don’t grease it. You’ve got butter coming.

Make the Topping:

Mix the crushed crackers with melted butter in a separate bowl. You can crush them in a zip bag with a rolling pin. Or your hand. Whatever. Sprinkle it evenly over the top.

Bake:

Pop it into the oven. Bake for 30 mins, give or take, until the topping’s golden. That’s how you know. If it’s bubbling around the edges, even better.

Recipe Tips

• Drain the pineapple or your casserole turns to soup.
• Use sharp Cheddar — trust me, mild doesn’t cut it.
• Crackers should be finely crushed but not dust. You want a bit of texture.
• Let it rest like 5 minutes after baking. It sets up a little. Hot sugar burns. Don’t ask.

How to Store & Reheat

• Room Temperature: Not safe. Straight to the fridge.
• Fridge: Covered, up to 4 days.
• Freezer: Wrap tight with plastic + foil. Freeze up to 2 months.
• Reheat: 350°F oven, covered in foil, 10 mins. Or microwave single servings 1–2 mins.

Nutrition Facts (Approx. per serving)

• Calories: 449
• Sodium: 360mg
• Protein: 7g
• Fat: 26g
• Carbs: 42g
• Fibre: 1g
• Sugar: 31g

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