Pineapple~Cheddar~Ritz Bake!

Pineapple-Cheddar-Ritz Bake! Yum!

Here is a recipe given to me by my sister-in-law. The very first time I tasted it at her house during the holidays, I knew I needed this recipe in my collection! (…a little sweet from the pineapple, a little rich from the cheddar, and a bit buttery with great texture from the Ritz… YUM!)This recipe is exactly as she gave it to me, no modification. We love it and love serving it to dinner guests. I was recently asked for the recipe and realized that I hadn’t posted it onto this site, so now, with no further adieu, here it is! It is really quick to prepare. When we have guests for a dinner party, it is a great dish to prepare earlier in the day, then just pop it in the oven 30 minutes before dinner. It is just sweet enough, you could also almost consider it a dessert. It is also great as a breakfast dish. Just trust me and try it. It is wonderful AND unique. You’ll be pleased to have your guests ask for the recipe, too!

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The RECIPE:

1/2 cup Sugar
3 tbsp Flour
4-5 tablespoons of Pineapple Juice (from the next ingredient)
20 oz Crushed pineapple in its own juice (saving juice)
2 cups Sharp Cheddar cheese, grated
1 stick of Butter (sweet, salted)
1 tube of Ritz brand crackers

1) Preheat the oven to 350F.
2) Mix the first three ingredients (sugar, flour, and juice) in a small bowl.
3) Add the rest of the can of pineapple into the above, stir, and pour into a 9″ x 13″ greased baking dish.
4) Evenly spread cheese across the top.
5) Crumble/crush the tube of Ritz crackers and mix with the stick of melted butter. Layer evenly across the top of the baking dish.
6) Bake at 350F for 30 minutes.

Serve warm! . . . It is also great re-warmed as leftovers, if there are any!!
Enjoy!

Your Friend,
~Amber Hamilton Henson

PS
This post will link to a few blog parties! Visit the parties
iShouldBeMoppingTheFloor’s “Inspiration Monday”
ArkansasWomenBloggers’ Sunday Link Up
Mom’s Test Kitchen ~ Wonderful Food Wednesday #47
RattlebridgeFarm’s Foodie Friday

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Posted on July 7, 2013, in Uncategorized and tagged , , , , , . Bookmark the permalink. 6 Comments.

  1. This sounds delicious!! I can’t wait to try it!!

  2. sweetnothingsbj

    Hi, Amber… just to say that I’ve saved your recipe and just bought the ingredients to make it…. Our home fellowhsip is gathering at my house this coming Sunday and I am making this dish. Can hardly wait to try it. I’ll, of course, post it on my blog and will link right back to you. 🙂 Thanks…bj

  3. sweetnothingsbj

    hey sister friend, i am about to make this and can’t decide if I am to drain ALL the juice from the pineapple, using only 4/5 T. juice or do i pour the whole can + juice into the pan…..??

    • Hey! I’m so glad you’re trying this! You just remove 4-5 tbsp of juice to mix with the sugar and flour. That’s all. That mixture will then get added back to the remaining pineapple and its remaining juice! Please, let me know if you love it as much as we do after baking! 🙂 ~Amber

  4. Hey Amber..👋 I live in a big house with 3 other guys (we’re all straight) & this is one of our favorites. Goes really well with pork chops. I’m home alone and cooking it for myself! Thx for the food love. Chris in Texas 🖖

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