This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Baked Pineapple

Read Reviews (161)

"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 ThanksgivingRecipe.com. " — Tracee Scott

Ingredients Edit and Save

Watch video tips and tricks

Sweet Pineapple Saute

Bacon Baked Beans

Simple Baked Beans

Baked Mac and Cheese for One

Baked Macaroni and Cheese I

Baked French Fries I

How to Make Baked Acorn Squash

Mom’s Favorite Baked Mac and Cheese

Twice Baked Potatoes

Sugar and Sweeteners

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 6 serving Change Servings

1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted

3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled

Check All Add to Shopping List

Directions

Drain pineapple, reserving 3 tablespoons juice.
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.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Kitchen-Friendly View

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

May 02, 2006

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.

—JUSTCYN

See full review »

Most Helpful Critical Review

Nov 14, 2002

This was AWFUL. I don't know why it got such great reviews. We served this with ham on Easter, no one touched more than their first sample bite. Good thing I brought an extra can of pineapples! I'll stick with my gut instinct next time and ignore reviewers' rave comments.

—KATARCZYNA

See full review »

199 Ratings

See other versions of this recipe!

Nov 10, 2005

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!

—DUCHESS129

See full review »

Aug 18, 2004

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.

—MARYFAIRY

See full review »

May 18, 2004

My family LOVED this recipe. I melted the butter and then whisked the flour into that. This avoided the raw flour taste. I added a little butter to the Ritz cracker crumbs and everyone loved this. Thanks for a great recipe Tracee.

—JANNASMOMMY

See full review »

Dec 03, 2005

My grandma always made this for holidays. I'm asked for the recipe everytime I make it! The only diffence is I double this recipe, use 1/2 pineapple chunks & 1/2 crushed pineapple, & melt butter to mix w/ crushed crackers for topping. YUM!

—destaleigh

See full review »

Jun 19, 2005

This was excellent. I made it as a side dish with meatloaf and everyone loved it!! Will definitely pass on the recipe and continue to make myself! I would consider adding nuts in the future.

—BEATOPIA

See full review »

Sep 11, 2003

i would use a little less cracker crumbs next time I make it.

—NJSS2000

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Baked Pineapple I

Baked Pineapple

Baked Pineapple II

Baked Pineapple Casserole

Baked Pineapple

Easy Baked Pineapple

Baked Pineapple with Tapioca

Baked Ham with Pineapple Mustard Glaze

Baked Pineapple Chicken

Pineapple Cheese Casserole

ADVERTISE WITH US

Nutrition

Calories
364 kcal
18%

Carbohydrates
34.6 g
11%

Cholesterol
66 mg
22%

Fat
22.6 g
35%

Fiber
0.9 g
3%

Protein
7.8 g
16%

Sodium
328 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Pineapple

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 364
Calories from Fat: 203

% Daily Value *
Total Fat 22.6g 35 %
Saturated Fat 13.3g 67 %
Cholesterol 66mg 22 %
Sodium 328mg 13 %
** Potassium 145mg 4 %
Total Carbohydrates 34.6g 11 %
Dietary Fiber 0.9g 3 %
Protein 7.8g 16 %
Sugars 20.9g
Vitamin A 13 %
Vitamin C 15 %
Calcium 23 %
Iron 14 %
** Thiamin 13 %
** Niacin 14 %
** Vitamin B6 6 %
** Magnesium 7 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.