This hot pineapple casserole may seem like an odd combination, but it’s an easy side dish that quickly surprises everyone with its delicious taste.

Story Behind the Hot Pineapple Casserole

You are probably turning your nose up at the sound of this hot pineapple casserole, and I get it. People are particular about pineapple and have strong opinions about whether it should be served hot or not. I for one love hot pineapple, even on my pizza! Don’t let those preconceived notions you may or may not have about pineapple affect whether you make this recipe or not.

I know the combination of pineapple, cheese, and crackers is a little strange. Oddly enough though, it works surprisingly well together. Us southerners love a good casserole and this one has “southern” written all over of it. We love to add sugar and butter to anything and call it delicious.

This recipe is actually one of my grandmother’s recipes. I don’t remember the first time I had it, but I do remember being surprised by how tasty it was. In fact, I’m pretty sure I went back for thirds or fourths. I’m even planning on eating the leftover portion in the fridge for lunch today.

Not only is this a fun side dish for every day, but it would also be a perfect accompaniment to your other Thanksgiving side dishes. It’s unique and will give you just the right amount of change to your traditional Thanksgiving menu.

Ingredients Needed For Hot Pineapple Casserole

The great thing about making this Hot Pineapple Casserole is that the ingredient list is relatively short, and you probably already have all of the ingredients in your home right now!

Pineapple- Make sure you grab pineapple chunks, not tidbits or crushed pineapple.
Sugar- While I do think brown sugar would be tasty in this recipe, it only calls for granulated sugar.
Flour- Use all-purpose flour in this recipe. To make it gluten-free you could sub with cornstarch, as the purpose of the flour is to thicken.
Butter- I always use salted butter, but this recipe will also work great with unsalted. Just use a pinch of salt if you go that route.
Cheddar Cheese- I prefer to use mild cheddar in this recipe, as I think sharp is too strong with the pineapple. I always prefer to use Tillamook.
Crackers – I’ve always used saltines with this recipe, but I also think Ritz would be a great option.

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