Some days call for a recipe that feels a little special, even if you barely have the energy to pull out a cutting board. This pineapple bake is that kind of dish. It’s warm, buttery, sweet, a little salty, and it fills the kitchen with that cozy “something good is in the oven” smell.
It also lands in that rare sweet spot where it works as a side dish or a dessert, depending on what you serve it with. Next to baked ham, it’s a sweet-and-savory classic. Scooped into a bowl with a little vanilla ice cream, it turns into a homey dessert that disappears fast.
This one is built for real life. Pantry-friendly ingredients. A quick stir in one bowl. A simple buttery topping that bakes up crisp and golden. Nothing fussy, nothing complicated, and no fancy techniques.
If you’ve never made a pineapple casserole-style bake before, don’t overthink it. The pineapple turns jammy and soft, the cheese melts into a salty layer that makes the sweetness taste even brighter, and the buttery cracker topping gives you that irresistible crunch. It’s the kind of contrast that makes you go back for “just a little more.”
YOU WILL LOVE THIS EASY PINEAPPLE BAKE
SIMPLE INGREDIENTS: Everything is easy to find and you might already have most of it in your pantry.
QUICK TO ASSEMBLE: Mix, layer, top, bake. That’s it.
SWEET AND SAVORY: The pineapple brings sweetness, the cheddar adds salty richness, and the topping delivers crunch.
CROWD-FRIENDLY: It holds well on a buffet table and it’s easy to double for holidays or potlucks.
VERSATILE: Serve it with ham, chicken, and barbecue, or treat it like dessert.
This recipe has that old-school comfort food vibe without requiring a whole afternoon in the kitchen. It’s warm and nostalgic, but still feels fresh when it comes out bubbling and golden.
WHAT THIS PINEAPPLE BAKE TASTES LIKE
Think of soft, juicy pineapple in a thick, glossy sauce that’s lightly sweet and buttery. Then you get a melted layer of cheddar that doesn’t make the dish taste “cheesy” so much as it makes everything taste richer. That salty bite is the secret.
The topping is the finishing touch. Buttery cracker crumbs bake up crisp and toasty, so every scoop has that little crunch on top. It’s a simple recipe, but the textures make it taste like more effort than it is.
PINEAPPLE BAKE RECIPE INGREDIENTS
Every ingredient is doing a job here. When you keep it simple, each one matters.
You’ll need:
-
Pineapple chunks (canned): The easiest option and the most consistent. You’ll use the juice too, so don’t drain it.
-
Granulated sugar: Just enough to bring out the pineapple flavor without making it cloying.
-
All-purpose flour: This thickens the pineapple mixture while it bakes so it turns saucy instead of watery.
-
Shredded cheddar cheese: Sharp cheddar is best because it stands up to the sweetness.
-
Buttery crackers: Ritz-style crackers are classic for that rich, salty crunch.
-
Butter: Melted and mixed into the cracker crumbs for a golden topping.
That’s the core of it. Six simple ingredients, one easy bake.
BEST PINEAPPLE TO USE
Canned pineapple chunks or tidbits are the easiest. They hold their shape, and they’re already sweet and tender.
Crushed pineapple works too, but the texture is softer and more spoonable. If you go that route, the bake can feel more like a pudding under the topping. Still delicious, just different.
Fresh pineapple can be used, but it won’t taste quite the same as the classic version and the natural juices vary a lot. For the “always works” version, canned is the way to go.
WHAT KIND OF CHEESE WORKS BEST
Sharp cheddar is the go-to. It adds that salty bite that makes the pineapple pop.
Medium cheddar works if that’s what you have. Mild cheddar can get a little lost, especially if you like a stronger sweet-salty contrast.
Pre-shredded cheese is fine for convenience, but freshly shredded melts smoother. If you have a minute and a box grater, it’s worth it.
CRACKER TOPPING OPTIONS
Buttery round crackers are traditional, but you’ve got options.
-
Club crackers give a similar buttery crunch.
-
Saltine crackers work in a pinch, though the topping is lighter and less rich.
-
Gluten-free buttery crackers can be swapped in if needed.
The goal is simple: a crisp, salty topping that balances the sweet pineapple base.
HOW TO MAKE THE EASIEST PINEAPPLE BAKE
This is a one-bowl, one-dish situation. Keep it simple and let the oven do the work.
STEP ONE: Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish (or a similar 2-quart dish).
STEP TWO: In a mixing bowl, stir together the undrained pineapple chunks, sugar, and flour until the flour disappears and everything looks glossy.
STEP THREE: Pour the pineapple mixture into the prepared baking dish and spread it out evenly.
STEP FOUR: Sprinkle the shredded cheddar cheese evenly over the pineapple layer.
STEP FIVE: Crush the crackers. You want mostly small crumbs with a few bigger bits mixed in for texture.
STEP SIX: Stir the crushed crackers with melted butter until the crumbs are coated. Scatter the topping evenly over the cheese layer.
STEP SEVEN: Bake for 30 to 35 minutes, until the edges are bubbling and the topping is golden brown.
STEP EIGHT: Let it rest for 10 minutes before serving. The filling thickens as it cools slightly, and it scoops much more neatly.
OUR RECIPE DEVELOPER SAYS
If you want the topping extra crisp, spread the cracker crumbs out evenly and avoid packing them down. Loose crumbs brown better.
PRO TIP:
Place the baking dish on a sheet pan before baking if you’re worried about drips. When the fruit bubbles, it can creep up the sides of the dish.
GETTING THE TEXTURE JUST RIGHT
This dish is easy, but these small details make it consistently great.
DO NOT DRAIN THE PINEAPPLE
The juice is part of the sauce. The flour thickens it while it bakes, and that’s what gives you a glossy, spoonable filling instead of dry pineapple.
MIX THE FLOUR WELL
Make sure the flour is fully stirred into the pineapple mixture before it goes into the dish. If it clumps, you can end up with a few floury spots instead of a smooth sauce.
LET IT REST BEFORE SERVING
Right out of the oven it will look loose and very bubbly. Give it a few minutes. It settles, thickens, and scoops cleanly.
KEEP THE TOPPING CRISP
If you’re making this ahead, wait to add the cracker topping until just before baking. That’s the easiest way to avoid a soft topping.
PINEAPPLE BAKE SUBSTITUTIONS AND ADDITIONS
You can keep this classic or tweak it based on what you like. This is a forgiving recipe.
PINEAPPLE:
Chunks, tidbits, or crushed all work. If you use crushed pineapple, expect a softer, more pudding-like texture.
SUGAR:
You can reduce the sugar slightly if you prefer it less sweet. Start by cutting it back by 2 tablespoons.
FLOUR:
All-purpose flour is classic. A gluten-free 1:1 flour blend usually works too, though the thickening can vary by brand.
CHEESE:
Sharp cheddar is traditional. Colby works for a milder flavor. A cheddar-jack blend is also good.
TOPPING:
Buttery crackers are the standard, but you can mix in a handful of chopped pecans for extra crunch.
EXTRAS:
A pinch of cinnamon adds warmth. A little vanilla can make it feel more dessert-like. Sweetened coconut sprinkled into the filling is also delicious if you like that flavor.
OUR RECIPE DEVELOPER SAYS
If you add nuts or coconut, keep it to a small amount so the topping still browns evenly and the bake doesn’t get too dry.
HOW TO SERVE PINEAPPLE BAKE
This bake is famous for showing up next to savory mains, especially holiday dinners. It’s sweet, rich, and it pairs beautifully with salty meats.
Serve it as a side dish with:
-
baked ham
-
pulled pork
-
roasted chicken
-
turkey dinner plates
-
barbecue
It’s also a sneaky-good brunch addition. Spoon it next to eggs and bacon and it feels right at home.
If you want to serve it as dessert, keep it warm and add a scoop of vanilla ice cream or a dollop of whipped topping. The hot-and-cold contrast is hard to beat.
PRO TIP:
If you’re serving this at a potluck, it travels best when it’s fully baked. Cover it loosely with foil and keep it warm. The topping stays nicer than if it’s assembled and baked later.
HOW TO STORE THIS PINEAPPLE BAKE
This is one of those recipes that holds up well, which makes it great for holidays and leftovers.
IN THE FRIDGE:
Let the bake cool to room temperature. Cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
IN THE FREEZER:
You can freeze it, but the topping will soften. If you want the best texture, freeze the pineapple filling without the topping and add fresh topping when baking. If freezing leftovers, store in an airtight, freezer-safe container for up to 2 months.
REHEATING:
For the best crisp topping, reheat in the oven at 350°F for about 15 to 20 minutes, covered loosely with foil for the first half so it doesn’t over-brown.
For a quick option, microwave individual portions in short bursts. The topping will soften, but the flavor is still great.
MAKE AHEAD TIPS
This recipe is easy on the day you bake it, but you can make it even easier.
MAKE AHEAD (BEST METHOD):
Mix the pineapple filling and spread it into the baking dish. Add the cheese. Cover and refrigerate for up to 24 hours.
When you’re ready to bake, add the cracker topping and bake as directed.
That little trick keeps the topping crisp and fresh.
OUR RECIPE DEVELOPER SAYS
If the dish is cold from the fridge, you may need an extra 5 minutes in the oven. Watch for bubbly edges and a golden top.
PINEAPPLE BAKE FAQS
Keeping the topping crunchy:
Add the cracker topping right before baking. If the crumbs sit on the filling too long, they absorb moisture and soften.
Using a different pan size:
A 9×9-inch dish is ideal. A 2-quart baking dish works too. If you use a 9×13-inch dish, the layers will be thinner and it will bake faster, so start checking around 22 to 25 minutes.
Making it less sweet:
Cut back the sugar by a couple tablespoons. The cheese and crackers already bring balance, so it still tastes full and rich.
Doubling the recipe:
Double everything and use a 9×13-inch baking dish. Bake until bubbly and golden, usually 35 to 40 minutes depending on your oven.
The Easiest Pineapple Bake
Ingredients
- 2 20-ounce cans pineapple chunks, not drained
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 sleeve buttery round crackers about 30 to 35 crackers, crushed
- ½ cup salted butter melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9×9-inch baking dish.
- In a mixing bowl, stir together the undrained pineapple, sugar, and flour until well combined.
- Pour pineapple mixture into the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- In a separate bowl, mix crushed crackers with melted butter until the crumbs are coated.
- Scatter the buttery cracker mixture evenly over the cheese layer.
- Bake for 30 to 35 minutes, until bubbly around the edges and golden brown on top.
- Let rest 10 minutes before serving.
Notes
- For a crisp topping, add the cracker layer right before baking if assembling ahead.
- Pineapple tidbits or crushed pineapple can be used, but the texture will be softer with crushed.
- If you prefer a less sweet bake, reduce sugar by 2 tablespoons.
