Great with pork chops!
Ingredients:
- 40 oz. pineapple chunks, canned, drained (reserve 2 tablespoons juice from can)
- 1 cup sugar
- 6 tbsp. flour
- 2 cups cheddar cheese, shredded
Ingredientsfor cracker crumb topping:
- 1 cup butter crackers, crushed
- 1/2 cup butter, melted
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Directions:
- Preheat your oven to 350 F. Prepare a 3-quart baking dish with cooking spray.
- In a large bowl, make the filling. Add the drained pineapple chunks, reserved pineapple juice, sugar and flour. Toss to coat the pineapple evenly. Add the shredded cheese, stir until well combined.
- Transfer the pineapple mixture into the prepared baking dish, spreading it evenly with a spatula.
- In a separate small bowl, make the topping. Mix the cracker crumbs, melted butter, cinnamon and nutmeg. Toss gently until the cracker mixture resembles wet sand. Sprinkle the crumb mixture over the pineapple mixture in the dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is nice and golden brown and the casserole is bubbling.
- Remove from the oven and allow to rest at room temperature for 5 minutes before serving. Serve warm or at room temperature.
