Print Friendly Recipe
- Karen "Sissy" Wommack
Serves/Makes:1 9 X 13 pan
- 2 20 oz (560 grm). cans pineapple chunks, juice reserved
- 1/2 cup (125 ml) to 3/4 cup (175 ml) sugar
- 2 cups (475 ml) grated cheddar cheese
- 6 tbsp (90 ml). flour
- 5 tbsp (70 ml) to 6 tbsp (90 ml) of the reserved pineapple juice
- 1 to 2 sleeves of Ritz Crackers
- 8 tbsp (125 ml) butter
- Preheat oven to 350 degrees (175 C.).
- Grease a 9 x 13 pan, I prefer a glass pan.
- Drain the pineapple, reserving the juice.
- In a large bowl, combine the pineapple, sugar, cheese, flour, and the reserved pineapple juice.
- Pour this into the prepared pan.
- In a zip lock bag, crush the crackers.
- Place butter into a medium glass bowl an melt it in the microwave or put it in a medium size pan and melt it on the stove.
- Pour the cracker crumbs into the butter and mix well.
- Spread the cracker mixture over the top of the pineapple mixture and put it in the oven and bake for approx. 25 to 30 minutes.
- Note: I use the pineapple that is packed in its own juice, instead of the ones packed in syrup.
- I love this. It is great with baked ham especially. I have taken several recipes for this and made up my own that I like the best.
I eat this hot or cold. It warms back up well in the oven and this makes the cheese melt again.
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