This blast from the past features bits of pineapple baked with cheddar cheese and crushed crackers. It's a sweet, perfectly cheesy and crunchy casserole to pair with your fave retro dishes!
Preheat the oven to 350 degrees F. Set out a mixing bowl and a 8x8 inch baking dish.
Drain the cans of pineapple, reserving 1/3 cup of pineapple juice.
Place the pineapple tidbits, reserved juice, sugar, flour, sharp cheddar cheese, crushed red pepper, garlic powder, and salt in the bowl. Mix well.
Scoop the mixture into the baking dish and spread out evenly.
Place the Ritz crackers and a large zip bag. Crush into crumbs. Then pour the melted butter into the bag and shake to coat.
Sprinkle the cracker crumbs evenly over the top of the pineapple. Bake uncovered for 25 to 30 minutes. Serve warm.
Video
Notes
You can omit the crushed red pepper if you are sensitive to spice.Store cooled leftovers in an airtight container in the refrigerator for up to 3 or 4 days. To reheat, bake in a 350 degree oven until heated through, about 10-15 minutes.