My mom tops ham with pineapple slices, which I love, so when my boyfriend’s
aunt shared this savory pineapple recipe with me I could not resist making it on Easter. The dish was thoroughly enjoyed and eaten up, I had to actually cover it to make sure no one took the last little leftover bit. My friends raved about the cheesy, crunchy topping. It goes well with ham and probably would be nice with pork too.
2 large cans pineapple chunks in pineapple juice
½ cup flour
½ cup sugar
1 cup shredded cheddar cheese
1 stick butter
1.5 cups crumbled Ritz crackers (about 1 sleeve).
½ cup flour
½ cup sugar
1 cup shredded cheddar cheese
1 stick butter
1.5 cups crumbled Ritz crackers (about 1 sleeve).
1. Open the pineapple cans and drain and reserve the juice. Set aside. Preheat oven to 350 degrees.
2. Butter a 1.5 qt baking dish. Spread pineapple chunks in dish.
3. In medium bowl, mix flour and sugar and spread over the pineapple.
4. Pour HALF of the juice over the flour, sugar, pineapple mixture.
5. Top with shredded cheese.
6. In a small bowl, melt 1 stick of butter. Pour over the dish.
7. In a plastic bag, crumble the crackers. Measure out 1.5 cups and sprinkle on the pineapple.
8. Bake for 30 minutes at 350 degrees.
