Ingredients:

  • 2 cans (20 oz each) pineapple chunks, drained (reserve 6 tbsp juice)
  • 0.25 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 2 cups extra-sharp cheddar cheese, freshly shredded
  • 1 sleeve Ritz crackers, coarsely crushed (approx. 30 crackers)
  • 6 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven. Set it to 350°F (175°C) and lightly grease your baking dish with a bit of butter or non stick spray. Use a standard 9x13 inch (or 2 quart) baking dish.
  2. Drain pineapple. Pour the cans into a colander over a bowl. Measure out 6 tbsp of juice and set it aside; discard or drink the rest.
  3. Mix dry ingredients. In a large bowl, whisk together the 0.25 cup sugar and 3 tbsp flour until no lumps remain.
  4. Toss the fruit. Add the drained pineapple chunks to the sugar flour mixture and stir until every piece is evenly coated.
  5. Add the cheese. Fold in the 2 cups of shredded cheddar and the reserved 6 tbsp of juice.
  6. Transfer to dish. Spread the pineapple and cheese mixture into your prepared baking dish in an even layer.
  7. Prep the topping. In a separate bowl, toss the coarsely crushed Ritz crackers with the 6 tbsp of melted butter.
  8. Layer the crunch. Sprinkle the buttery crumbs over the top, covering the fruit and cheese completely.
  9. Bake. Place in the oven for 30 minutes until the topping is golden brown and the edges are bubbling.
  10. Rest. Let it sit for 5 minutes before serving to allow the sauce to set slightly.