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.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.