Baked Pineapple

Baked Pineapple

165 Reviews 2 Pics
Tracee Scott
Recipe by  Tracee Scott

“This is a wonderful side dish to add a little something special to green beans and mashed potatoes. It is so delicious you will think you could eat it for dessert. Originally submitted to ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 serving



  1. Drain pineapple, reserving 3 tablespoons juice.
  2. Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Share It

Reviews (165)

Rate This Recipe


This is a fairly well known dish in the South and I have made it many times. My tweaks... Use pineapple tibits, the chunks are a little big and the crushed is not quite right either. I always use extra sharp cheddar. It's always great. Always use the brand name Ritz crackers. The topping is a significant part of the flavor combo and you can tell the difference with store brand crackers. I have taken this to potlucks but it's not very eye catching and may not get eaten because it is hard to identify on sight. One reviewer suggested marischino cherries. I love that idea and it adds the needed color and you know right away it's not scalloped potatoes! It is sweet so not a side dish that you would make often, but really good for a change of pace.



I have used this recipe for years and it is always a hit. For Thanksgiving/Christmas I add dried cranberries to the pineapple mixture and sprinkle chopped pecans on top of the cracker topping. This one is a must on my holiday table!



This delightful dish has become a favorite with my family! It's sweet, rich and not exactly healthy but a great treat. Makes a unique potluck idea: there won't be duplicates!! Good idea to mix first flour & butter, then add sugar & juice, then pineapples and last fold in cheese - nice smooth texture this way. (Though I've also mixed it all right in the casserole for a super quick dish! Never had a problem that way either!) By the way, it only serves four in this house! ;) I would double it to share.

More Reviews

Similar Recipes

Baked Pineapple Casserole

Baked Pineapple Casserole

Pineapple Cheese Casserole

Pineapple Cheese Casserole

Baked Pineapple

Baked Pineapple

Baked Pineapple II

Baked Pineapple II

Baked Pineapple

Baked Pineapple

Baked Pineapple I

Baked Pineapple I


Amount Per Serving (6 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 34.6 g
  • 11%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 328 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Baked Pineapple Casserole


next recipe:

Easy Baked Pineapple