Friday, February 8, 2013
We were originally introduced to this simple and delicious dish, over 20 years ago, by a family friend. It was always their family's signature contribution to a multi-family 4th of July picnic. It is surprisingly tasty with barbecue.
Over the years, I came to know this as a pretty popular dish in the South, often served with Easter ham. Alice made it for part of her Christmas dinner, which also included ham and I have been wanting more since I ate it at her house. I recently made it as part of a vegetarian meal which also included sauteed cabbage and baked sweet potatoes.
I have seen slight variations of the recipe, crushed pineapple in some, much more sugar in others, bread crumb topping. This is the recipe that was given to us. It calls for pineapple chunks and Ritz crackers so that is the way we always make it in our family.
This baked pineapple is sweet and tart, cheesy, crunchy, buttery and simple to make. Try it soon; I think it may become traditional in your family too.
1-16 oz. can pineapple chunks
3/4 cup sugar
3 Tbsp. flour
3 Tbsp. reserved pineapple juice
1 cup shredded cheddar cheese
1 1/2 cups (1 sleeve) crushed Ritz crackers
1/2 cup (1 stick) melted butter
Preheat oven to 350 degrees.
Drain pineapple, reserving 3 tablespoons of the juice. Lay the pineapple chunks evenly in the bottom of a baking dish.
Combine the sugar, flour, and reserved pineapple juice in a small saucepan. Cook over medium heat until the sugar has melted. Pour mixture over the pineapple. Sprinkle with the cheddar cheese.
Top with crushed Ritz crackers. Drizzle melted butter over the crackers.
Bake for 20 - 25 minutes.