Holidays, Southern Scalloped Pineapple with Pecans

the Painted Apron

10 years ago

The table is set

In orange and blue

There’s plenty of cooking still left to do~

With everything in place for the venue, all that was left was choosing the menu

The menu that won, was the one above, from my son

But Thanksgiving Eve, we pushed up our sleeves….and decided to try Her Pineapple and Ham

It was so good, we didn’t even need yams!

All this to say

Happy Thanksgiving today!

This baked pineapple casserole is a tried a true Southern staple, appearing on the table at brunches, luncheons, and dinners.

My friend Kim, Heart for Dixie, and I are gathering all things Southern as part of our Secret Project, and she asked me to make this family recipe for her…it seems like every time she makes it, something goes wonky, and it has even been referred to as her Pine Straw Casserole because one time it was so dry!! She was trying to make it healthier by using non fat cheese…Kim, what were you thinking??? Any Southern gal knows you can’t cook with non fat cheese!!!

I promise that it’s easy to make, and ours turned out perfect! I did take some liberty and add some good ole Southern pecans, which are kind of like bacon, they make everything better!

It is very sweet, so I serve it more like a relish or a jam, than a side dish. It’s a great compliment to ham, bacon, pork, BBQ.

Southern Scalloped Pineapple with Pecans

A Southern classic recipe perfect for your holiday side dishes, ans any other time of the year!

Course Brunch, Side Dish

Cuisine American, Southern

Keyword baked pineapple, pineapple and pecans, pineapple casserole, pineapple,, Southern side dish

Prep Time 5

Cook Time 35

Servings 4

Ingredients

1/2 cup sugar
3 T flour
1 cup grated sharp Cheddar cheese
1 20 oz can pineapple tidbits drained reserving 1/4 cup juice
16-20 round buttery crackers {I used Keebler Toasted Buttercrisp}
4 T butter
1 cup pecan halves or pecan pieces {optional}

Instructions

Spray a small casserole dish with cooking oil spray. Stir sugar and flour together in a medium bowl. Add the cheese and toss to coat. Add the drained pineapple tidbits and combine well. Add 1 to 3 T pineapple juice, until mix is moist but not runny.
Pour into prepared casserole dish. Top with a generous layer of pecan halves.
Melt butter and crumble crackers into butter, using enough crackers to absorb the butter, but not be too dry. Sprinkle cracker crumbs over top of casserole. Bake at 350 for 30-45 minutes or until set and heated through
Make up to 24 hours ahead and store covered in refrigerator.