As promised....
My mother began making this at Christmas time when my kids were little, and it quickly became a family favorite. I'm still using a copy of the recipe written on a piece of notebook paper by NSLS who called Grandma to get it the first Christmas we lived in Vermont because we couldn't have Christmas dinner without pineapple! The original recipe called for only 2 cans of pineapple, but I make it with more.
Baked Pineapple
3 (20 oz) cans chunk pineapple, drained
6 T self-rising flour (I generally don't have self-rising, so I add a pinch of salt and a little bit of baking powder, about 1t I'd guess).
1 cup sugar (I never use a whole cup, more like 3/4)
2 cups shredded cheese (your favorite cheddar--I've also successfully used Cabot's 50% reduced fat or a mix of cheddar and mozzarella)
1 tube Ritz crackers
1 stick of butter, melted
In a 9x13 baking dish mix the pineapple, flour and sugar until well combined. Stir in the cheese. Crush the crackers and mix with the butter; sprinkle evenly over the pineapple mixture. Bake in a 350 degree oven for 30 minutes.
Incredibly easy and really, really good. It's a very forgiving recipe--you can add more pineapple or more cheese to suit your taste.
4 comments:
And that is 6T with no mention of cup for the flour...
Also, I think I might have to make this at Thanksgiving this year given its success at Christmas.
oops ...I started to write 1/4 cup. I'll fix it.
I make something very similar to this. I thought is sounded gross at first but the pineapple and cheese combo is really delicious.
Oh my, if I made this, LG would think he had died and gone to heaven. Pineapple and Ritz crackers -- his two favorite foods.
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