Hamdi Saidani Pioneer Woman Pineapple Casserole is a sweet and savory Southern side made with canned pineapple tidbits, sharp cheddar cheese, and a buttery Ritz cracker topping. It takes about 50 minutes from start to finish.
Ree posted this recipe on her official website, describing it as an old-fashioned church potluck staple that always disappears first. She serves it alongside baked ham or roast chicken and says the sharp cheddar and pineapple pairing sounds strange but just works once you taste it.
Drain the pineapple thoroughly before mixing it with the other filling ingredients. Too much juice makes the casserole watery and stops the cracker topping from getting crisp, so you end up with a soggy dish instead of the golden, bubbly bake Ree describes.
Pioneer Woman Pineapple Casserole
Description
A warm, bubbly casserole where sharp cheddar melts into sweet pineapple tidbits under a golden layer of crushed butter crackers. Six pantry ingredients, one baking dish, and no fussy techniques.
Ingredients
Instructions
- Preheat the oven to 350F (180C) and butter a 9-inch (23cm) square baking dish.
- Drain the pineapple tidbits over a bowl, reserving exactly 1/4 cup (60ml) of the juice.
- Whisk the reserved juice, sugar, and flour together in a large bowl until smooth with no dry pockets.
- Fold in the drained pineapple and grated cheddar until evenly combined, then transfer the mixture to the prepared baking dish.
- Bake until golden and bubbly, 30 to 35 minutes.
- Rest for 10 to 15 minutes before serving so the filling sets enough to scoop cleanly.
FAQs
Why reserve pineapple juice instead of discarding all of it?
That 1/4 cup of juice dissolves the sugar and flour into a smooth base that binds the filling together as it bakes. Without it, you get dry pockets of flour sitting between the pineapple chunks and the texture feels grainy rather than cohesive.
Measure the juice carefully rather than just splashing some in. Ree specifies exactly 1/4 cup because that amount creates enough moisture to hold the filling in place without making it runny.
Can you use fresh pineapple instead of canned?
You can, but canned tidbits give a more consistent result because the pieces are uniform in size and the sweetness is predictable. Fresh pineapple varies quite a bit in ripeness, so you might need to adjust the sugar up or down depending on how sweet the fruit is.
If you go fresh, cut the pineapple into small, even chunks about the size of the canned tidbits and pat them dry with paper towels. You will also need to use water or store-bought pineapple juice for the reserved liquid.
Why use sharp cheddar and not a milder cheese?
Sharp cheddar stands up to the sweetness of the pineapple and sugar without getting lost. Mild cheddar melts fine but tastes flat next to all that fruit, so the dish ends up tasting one-note and overly sweet.
Extra sharp works well if you want an even bolder contrast. Avoid pre-shredded cheese because the anti-caking coating on the shreds prevents it from melting smoothly into the filling.
Should you crush the crackers fine or leave them chunky?
Coarsely crushed is the way to go, meaning pieces about the size of a dime or slightly larger. Crackers ground into fine crumbs turn into a dense, soggy layer that absorbs butter instead of staying crisp on top.
Crush them by hand or put them in a zip-top bag and press with a rolling pin. You want visible cracker pieces that hold their crunch after 30 minutes in the oven.
How do you store leftover pineapple casserole?
Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 3 days. The cracker topping softens overnight, so it will not have the same crunch when you reheat it the next day.
Warm individual portions in a 350F (180C) oven for about 10 minutes until heated through. Scatter a small handful of fresh crushed crackers on top before reheating to bring back some of that buttery crunch.
