They say that this is a traditional southern dish. I was raised by southerners and I had never heard of it. Regardless, I decided to try it. The first recipe I tried was way too sweet.
I didn’t make it again for a couple of years. I made it recently for a spring potluck. I reduced the sugar and used pineapple in juice instead of syrup. I also reduced the crackers.
It went like gangbusters and many asked for the recipe – so here it is!
1 20 oz can pineapple chunks
1 20 oz can crushed pineapple
2 cups shredded sharp cheddar cheese
½ cup sugar (minus a tablespoon)
1/3 cup flour
20 Ritz crackers crushed
1 stick butter
Preheat oven to 350
Drain pineapple chunks and crushed pineapple, reserving ¼ cup juice. Dispose of the remaining juice, or save for another use.
Mix pineapple, ¼ cup juice, cheese, sugar and flour until combined.
Put into a 1 ½ qt. Baking dish.
Melt butter.
Meanwhile, crush crackers.
Pour melted butter over crushed crackers mixing until well coated.
Sprinkle crumb topping over the pineapple mix.
Bake for 30 minutes.
